Preparation

• Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or using paper liners.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the milk and vanilla extract until combined.
• In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined; be careful not to overmix.
• Gently fold in the chopped nuts, if using.
• For the crumb topping, combine flour, brown sugar, melted butter, and cinnamon in a bowl. Mix until crumbly.
• Divide the muffin batter evenly among the muffin cups, filling them about ¾ full.
• Sprinkle the crumb topping generously over each muffin.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.