Cinnamon Streusel Muffins with Hefeweizen Drizzle

Preheat oven to 400-degrees. Line a cupcake tin with twelve cupcake liners and set aside.

STREUSEL: In a small bowl, combined the flour, dark brown sugar, white sugar, cinnamon and salt. Use two forks or a pastry blender to cut the butter into the flour-sugar mixture. Cut the butter in until completely incorporated and then place in the refrigerator until ready to use.

MUFFINS: In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugar on medium-high speed. Add the eggs, one at a time into the butter-sugar mixture. Slowly add in the milk and vanilla extract, mixing until ingredients are combined. Change the mixer to low speed and add the flour, baking powder, cinnamon, nutmeg and salt. Mix until barely combined. Remove the bowl from the stand mixer and use a rubber scraper to scrape down the sides of the bowl and ensure all the ingredients are combined.

Scoop batter into prepared cupcake tin, filling the cupcake liners 2/3 full of butter. Sprinkle a generous amount of streusel on top of the batter, pushing the streusel firmly into the batter.

Bake muffins in 400-degree oven for 5-minutes. After 5-minutes, leave the muffins in the oven, but decrease the oven temperature to 375-degrees and continue baking the muffins for an additional 15 to 17 minutes or until a toothpick inserted in the middle comes out without raw batter on it. Remove from oven and transfer muffins to a wire rack as soon as they are cool enough to handle.

HEFEWEIZEN BEER DRIZZLE: Combined melted butter, powdered sugar, vanilla extract and Hefeweizen beer in a small bowl. Mix until smooth. Add more powder sugar for a thicker consistency, or more beer for a thinner consistency. Drizzle over cooled muffins.