Yield: 12 muffins Ingredients: Muffins:
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 loaf Country Hearth Cinnamon Burst Breakfast Bread cut in 3/4″ cubes, about 6 cups
Streusel Topping:
  • 1/3 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
Directions: Grease a 12 cup muffin pan or use paper liners. Preheat oven to 350°. In a large bowl, whisk together all muffin ingredients except the bread cubes. Add the bread cubes and stir gently to combine. Scoop about 1/3 cup mixture into each muffin cup. In a medium bowl, combine flour, sugar, and cinnamon. Cut in the butter with a pastry cutter or fork into pea sized pieces. Sprinkle streusel over muffin batter. Bake for 25-30 minutes or until golden brown on top. Let cool for 2 minutes, then remove muffins from tin. Combine the powdered sugar and milk. Using a fork, drizzle glaze over muffins.  
Streusel muffins