Pecan Streusel Topping For Muffins
- June 26, 2022
These hearty muffins have a wholesome “oatey” flavor and a crunchy streusel topping.These are my husband, Michael’s, favorite muffins — and when they mysteriously disappear from the countertop, I know who is the likely culprit!It’s not the fault of the home baker; it’s simply difficult to create those dazzling high domes without an industrial convection oven.Combine the oats, flour, brown sugar, pecans, cinnamon and salt in a bowl.In a large bowl, whisk together the melted butter and brown sugar.Gradually add the flour, stirring with the whisk, until the mixture is evenly moistened.Using an ice cream scooper with a wire scraper or a spoon, fill the muffin cups to the rim with the batter.Note: My starting point for this recipe was this oatmeal muffin from Cook’s Illustrated. .
Pumpkin Pecan Crumble Muffins -
It was not my plan to make these Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping today at all, but it has been so cold this week that I felt like making something pumpkin.These Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping are so bright and fresh – they will make a cozy Thanksgiving morning breakfast.I had one for breakfast this morning with a cup of hot tea and it was just the perfect balance of protein and carbs to start the day with.To make them nut free: remove pecans and replace with equal quantity of cranberries or different dried fruit.Watch how to make Pumpkin Pecan Crumble Muffins here:.1 ½ teaspoon cinnamon Liquid Ingredients: 2 large eggs.Confectionary sugar (optional, for decoration) Instructions Preheat the oven to 350ºF and line muffin cups with paper liners.Batter: In a large bowl, mix all dry ingredients together: flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, pecans and brown sugar.In another bowl, prepare l iquid mixture by whisking eggs together until the yolks and whites are blended.Prepare muffin pan by spraying it with oil, or use butter.Use a large spoon or an ice cream scoop to fill each muffin cup completely full, if you want them to have the same mushroom top as the ones in my pictures.Then add softened butter by cutting it into the dry ingredients with the fork until you have a good crumble topping.Nutrition Facts Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping Amount Per Serving Calories 433 Calories from Fat 189 % Daily Value* Fat 21g 32% Saturated Fat 11g 69% Cholesterol 40mg 13% Sodium 212mg 9% Potassium 183mg 5% Carbohydrates 57g 19% Fiber 2g 8% Sugar 38g 42% Protein 4g 8% Vitamin A 3375IU 68% Vitamin C 0.8mg 1% Calcium 60mg 6% Iron 1.9mg 11% * Percent Daily Values are based on a 2000 calorie diet.Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates. .
Blueberry Muffins with Pecan Streusel
These moist and fluffy blueberry muffins are topped with a sweet and crunchy pecan streusel, giving you 9 reasons to start your morning extra sweet.I NEVER EVER EVER EVER make a nice breakfast during the normal work week because things are just too crazy.I've come to really enjoy a variety of breakfast foods now though -- foraging for whatever I have in the refrigerator and pantry to create something out-of-the box and delicious.In fact, they're adapted from Smitten Kitchen because she's already perfected the blueberry muffin IMHO, so why reinvent the wheel?In the large mixing bowl, melt your butter in the microwave then whisk in sugar, zest, sour cream or yogurt and egg until smooth.Now it's time to top the batter with some pecan streusel -- which makes these muffins SO GOOD, y'all.You should have a combination of small pieces of flour and sugar and some clumps when you're done.You're now ready to divide batter evenly across 9 muffin cavities.You can order them online and Janna will send the nutty, home-grown goodness to you in a flash.Plus, Janna and her family give back to the local community with every purchase.By Day 3, you'll need to toast the muffin in your oven with a nice pad of salted butter.This homemade granola is perfect to use up your fresh pecans and other pantry staples just collecting dust.Flank steak with blueberry sauce is real, it's a thing, and it's delicious.I make this quick blueberry compote and put it on my pancakes and waffles for weekend breakfasts.I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest! .
Pumpkin Muffins with Pecan Streusel
With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.Of all the baking recipes I’ve shared on this site over the years, my mom’s pumpkin bread remains the most popular.The crunchy pecan streusel takes the muffins up a notch but it’s optional; if you’d like to omit the topping, simply increase the sugar in the recipe by 1/4 cup.Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended.Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup full.The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months.To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F-oven until warm. .
Chocolate Chip Oat Muffins with Pecan Streusel Topping
Fluffy, moist chocolate chip muffins are topped with a delicious streusel topping made with brown sugar, oats, and chopped pecans.These muffins are made with oats in the batter and the streusel topping, providing a nice dose of healthy whole grains and wonderful texture.The combination of the fluffy oat muffin, melty chocolate chips, and the caramelized pecan streusel topping is insanely delicious in this recipe.I recommend good-quality all-purpose flour such as Bob's Red Mill or King Arthur.The high protein content helps the muffins bake up tender and fluffy.Be sure to spoon the flour into your measuring cup and level off the top with a knife.This recipe calls for one cup of granulated sugar for the muffin batter.A small amount of salt added to sweet baked goods brings out the flavor of the other ingredients.Do not use medium eggs as this could affect the moisture content in the batter and ruin the muffin texture.To a medium mixing bowl, add brown sugar, melted butter, flour, oats, pecans, salt, and cinnamon.To a separate medium mixing bowl add milk, oil, eggs, and vanilla extract.Bake muffins in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with no wet batter.You can prepare the streusel topping and batter for these muffins a day ahead of time and store them in airtight containers in the refrigerator until ready to bake.Leftover muffins can be stored in a zip-top bag at room temperature for up to five days.Because we use melted butter in the streusel topping, making it first and allowing it to sit while the muffin batter is prepared gives it time to reach a more crumbly texture.Be sure to fluff the flour with a fork in the bag or container, use a spoon to add it to the measuring cup, then level off the top with a knife.Improperly measuring flour can ruin the texture of baked goods.Mix the batter with a rubber spatula or wooden spoon just until no more dry flour is visible.If you've ever broken open a muffin straight for the oven and discovered a gummy mess, it is because you did not allow them to cool completely.Apple Cinnamon Rolls with Chai Cream Cheese Frosting. .
Pumpkin Muffins with Cinnamon Streusel Topping
These moist Pumpkin Muffins topped with a crunchy cinnamon pecan streusel are the perfect way to start your day!These Apple Pumpkin Muffins make the perfect treat for fall!They fill you up, give you a little bit of sweet in the morning, and are just darn right tasty!Dry muffins are one of my biggest pet peeves … all crumbly and gross.My favorite way to add moistness to the muffin batter without compromising the health of it is to use coconut oil 🙂 Plus it gives a slight coconuty taste.. yum!Top it off with a slightly crunchy Cinnamon Spiced Pecan Streusel and you have yourself one of the best muffins this fall … hands down!Topped with a lightly crunchy cinnamon pecan streusel, they’re easy to make in about 30 minutes.Scale 1x 2x 3x Ingredients For the Pumpkin Muffins 2 cups white whole wheat flour.coconut oil 1/3 cup of pecans, chopped Instructions Preheat oven to 350°F.Add pumpkin puree, vanilla extract, eggs and coconut oil to a medium-sized bowl and whisk together.Grease a 12-count muffin tin with PAM and fill the cups 3/4 of the way full with batter.Combine flour, brown sugar, cinnamon, chopped pecans and coconut oil in a medium-sized bowl.Bake for about 25 minutes, or until a toothpick inserted into the center comes out dry or with a couple loose crumbs.Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack. .
Easy Pumpkin Muffins with Pecan Streusel
The crunchy brown sugar pecan streusel topping is my favorite thing about these muffins.Mix the topping into the batter to create a fluffy, crunchy texture packed with flavor.To make the pecan streusel, combine the flour, brown sugar, cinnamon and salt in a medium bowl.First, whisk together the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.Pumpkin tastes great with other fall flavors like apples, cranberries and carrots.It also tastes great with other spices and seasonings like nutmeg, cinnamon, allspice, cloves and ginger.Pumpkin tastes good with sweetener like brown sugar and maple syrup too.Pumpkin pie filling includes other spices like cinnamon, clove, allspice and ginger and is slightly sweetened. .
Sour Cream Pecan-Streusel Muffins Recipe
I just finished making these and the taste is good but the one I tried to take out of the muffin tin fell apart the other 5 I turned upside down onto a rack were perfect. .
They’re incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel!In fact, last week I went to my daughter’s school and helped out with a foods class for 7th-9th graders and this was the recipe we made.Every single group was able to make perfect muffins and they got rave reviews.Using butter in place of oil produces the perfect crumb and loads of flavor.If you don’t have pecans on hand, we’ve made these with other nuts (like walnuts) or even just with extra oats or coconut!To make perfectly soft muffins, you’ll want to ensure that you combine your wet and dry ingredients just until mixed.As with most quick breads, these banana nut muffins freeze beautifully!I’ve served this at every event from slumber parties, to Christmas breakfast and even afternoon get togethers.Or to leave a comment, ↑ Click stars to rate now!Or to leave a comment, click here fromvotes Banana Nut Crunch Muffins Banana Pecan Crunch Muffins are incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel!In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter.In a small bowl combine flour, brown sugar and butter until mixed.Copying and/or pasting full recipes to any social media is strictly prohibited. .