For the muffin batter:

2 ¼ cups (288g) Cascade Milling Organic All-Purpose Flour

½ tsp (2.3g) baking soda

2 tsp (9.2g) baking powder

¼ tsp (1.5g) salt

1 tsp (2.5g) ground cinnamon

1/3 cup (75g) butter, unsalted and softened

1/3 cup (72g) vegetable (canola) oil

1 cup (200g) granulated white sugar

3 medium (132g) eggs

2 tsp (8.4g) vanilla extract

½ cup (122g) buttermilk

½ cup (115g) sour cream

For the crumb topping

½ cup (64g) Cascade Milling Organic All-Purpose Flour

1 tsp (2.5g) ground cinnamon

1/3 cup (75g) butter, unsalted, diced

½ cup (58g) Oregon hazelnuts, chopped

1. Preheat the oven to 350 degrees F. Grease the muffin pan and paper liners.

2. Prepare the crumb topping by mixing all dry ingredients with the diced butter. Using a fork,

incorporate the butter to form a loose crumble.

3. Prepare the batter by mixing flour, baking powder, and soda, cinnamon, and salt in a medium

bowl.

4. In another bowl, mix the sugar, butter, oil, and vanilla extract using a paddle attachment or a

whisk. Add the eggs, one at a time, mixing until the batter forms an off-white ribbon when lifted

with a spatula.

5. Add the sour cream and buttermilk. Mix in the flour gradually until the batter looks

homogeneous. Do not overmix.

6. Transfer the batter to the muffin liners, filling them 2/3 of the way.

7. Divide and sprinkle the hazelnut crumb mixture (from step 2) on top of each muffin cup.

8. Bake for 20 minutes or until an inserted toothpick in the center comes out clean.

9. Cool the muffins out of the pan, on a wire rack.