Streusel Topping

1. Begin by preparing your streusel topping. You can make that any time and tuck in the fridge until ready to use.
2. Melt (or almost melt) your butter into a heat proof bowl (be sure it's large enough for all your streusel ingredients) in the microwave, start in 30 second intervals and continue to check until mostly melted.
   • 8 Tablespoons butter, melted - 113 grams - salted or unsalted is fine, I like using salted!
3. Remove from microwave and add the remaining ingredients and mix with a fork until crumbles begin to form. Pop into the fridge until ready to use.
   • 1 cup all purpose flour - 120 grams
   • 1/2 cup brown sugar - 95 grams - light or dark is fine
   • 2 teaspoons ground cinnamon
   • 2 teaspoons ground cardamom*
   • 1/2 cup old fashioned oats - 52 grams - quick oats also work fine
   • 3 Tablespoons cornstarch - 30 grams
   • pinch of salt

Muffin Base

1. Preheat your oven to 400 degrees Fahrenheit and place your rack in the upper third of your oven. I like to use liners, or you can spray your muffin tin with baking spray - whichever you prefer. Only line or spray every other muffin cavity. Giving each muffin room to spread and create those glorious muffin tops. Set aside.
2. In a heatproof bowl (if you want less dishes find a bowl big enough for your batter that you can melt your butter in), melt your butter, again, in the microwave in 30 second increments. Next add your oil and sugars and whisk until fully combined.
   • 5 Tablespoon butter, melted - 70 grams, salted or unsalted is fine
   • 1/3 cup neutral oil - 70 grams, I used canola
   • 1 cup granulated sugar - 221 grams
   • 1/2 cup brown sugar - 110 grams, light or dark is fine
3. After whisking, add your eggs, vanilla and lemon zest. Whisk again to fully combine until the mixture is smooth and glossy.
   • 2 large eggs
   • 2 teaspoons vanilla extract
   • zest of 1 lemon
4. Combine your milk and yogurt together in a measuring cup and set aside.
   • 3/4 cup whole milk - 180 grams
   • 3/4 cup whole milk yogurt - 185 grams*
5. Add your flour, cinnamon, cardamom and salt to the batter bowl then sift in your baking powder, baking soda and corn starch. These will often clump so you want to be sure to sift them into your flour mixture to ensure even distribution.
   • 3 1/4 cup all purpose flour - 430 grams
   • 2 teaspoon baking powder  - sifted
   • 1 teaspoon baking soda - sifted
   • 1 Tablespoon corn starch - sifted
   • 1 teaspoon ground cinnamon
   • 1 teaspoon ground cardamom*
   • 1/2 teaspoon salt
6. Begin whisking your dry ingredients into the wet, slowly add your yogurt and milk to allow the dry ingredients to fully combine.
7. Once the batter comes together finish by folding using a spatula to ensure all dry bits are fully incorporated.
8. Place about a tablespoon of batter at the bottom of your muffin liner and spread.
9. Next, add in a heaping teaspoon of jam and a sprinkle of your streusel topping, about 1/2 teaspoon.
   • 1/2 - 3/4 cup (estimate) your favorite jam - I use a raspberry jam
10. Next add your remaining batter to the muffin liner, fill just under the top to allow room for the streusel.
11. Top each muffin with streusel and repeat. Bake for 5 minutes at 400 degrees then reduce to 350 degrees and bake for another 20 minutes until a toothpick inserted comes out clean (no batter streaks).
12. Allow to cool in the muffin tray for 5 minutes then remove onto a wire ra0ck. Enjoy warm with butter.
13. Repeat with additional batter.