1 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup ground flaxseed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups buttermilk

For the Streusel Topping:

1/4 cup old-fashioned rolled oats

1/4 cup brown sugar

2 tablespoons whole wheat flour

3 tablespoons unsalted butter, melted

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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, mix streusel ingredients: oats, brown sugar, and flour. Stir in melted butter until crumbly. Set aside.
In another bowl, whisk together whole wheat flour, all-purpose flour, flaxseed, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, cream butter and brown sugar with an electric mixer until smooth.
Add eggs and vanilla extract; mix until well combined.
Stir in the buttermilk until incorporated.
Add the dry ingredients in two parts, stirring gently until just combined. The batter will be thick.
Spoon batter evenly into prepared muffin cups.
Top each muffin with streusel mixture.
Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Add blueberries, chopped apples, or mashed bananas for variety.

Mix chopped walnuts or pecans into the batter or streusel for added crunch.

Add nutmeg or allspice for extra warmth.

Substitute butter and buttermilk with dairy-free alternatives for a vegan option.

To make mini muffins, use a mini muffin tin and reduce baking time by 5–7 minutes.