Cinnamon Coffee-Crumb Muffins

Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.   In large bowl, combine flour, baking powder, cinnamon and salt; set aside.   In large bowl, with electric mixer, beat Shedd's Spread Country Crock® Spread and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs combined with coffee and vanilla, scraping sides occasionally. Alternately beat in flour mixture and milk until blended. Evenly spoon batter into prepared pan; sprinkle with Crumb Topping.   Bake 23 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.   *Crumb Topping: In small bowl, combine 1/4 cup all-purpose flour, 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. With pastry blender or two knives, cut in 2 tablespoons Shedd's Spread Country Crock® Spread until mixture is size of coarse crumbs.