**Streusel Topping**
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon light butter -- room temperature

**Batter**
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup lowfat buttermilk
3/4 cup 2% low-fat milk
2 tablespoons canola oil
1/3 cup lowfat ricotta cheese
1 whole egg
2 whole egg whites
1 tablespoon vanilla extract

Preheat oven to 375F. Line a muffin pan with paper muffin cups and lightly coat them with vegetable or canola oil spray.

Prepare streusel: In a small bowl combine sugar, flour, cinnamon, and butter. Rub mixture together with your fingers to make coarse crumbs and set aside.

Prepare batter: In a large mixing bowl combine flour, sugar, salt, baking powder, baking soda, and cinnamon. In a separate bowl combine all remaining ingredients and whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist.

Spoon batter into prepared muffin cups, filling to the rims, and top each muffin with some of the streusel topping. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean.

Cool muffins in pan for 10 minutes before removing to cool completely.
Store in an airtight container.