Jun 21, 2009

Streusel Muffins




As easy as the store bought muffin bags may be, you can make homemade ones just as quick and without all the added preservatives. Nothing can top homemade and your family will appreciate it. These simple muffins are light and fluffy with a perfect golden streusel topping. The added walnuts give them a little something extra and special.

1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil

Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon cinnamon, ground
2 tablespoons butter
3 tablespoons walnuts, chopped


1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

3. In a small bowl stir together 3 tablespoons all-purpose flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in walnuts.

4. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Yields: 12

Adapted from Better Homes and Gardens

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