Honey Spice Streusel Muffins Recipes

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Pumpkin Muffins with Streusel Topping image

This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.

Provided by BRETTNSHARA

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 18

Number Of Ingredients 18

Ingredients

2 ½ cups all-purpose flour
½ cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups pumpkin puree
1 cup brown sugar
1 cup white sugar
⅔ cup vegetable oil
½ cup applesauce
3 eggs
1 teaspoon vanilla extract
¼ cup raisins
¼ cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g

HONEY SPICE STREUSEL MUFFINS

Honey Spice Streusel Muffins image

These Honey Spice Streusel Muffins are just perfect for your breakfast! Soft, sweet and spicy with the added crunch of a streusel topping.

Provided by anniesnomsblog

Categories Quick Breads

Time 23m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup unsalted butter, left at room temp for 10 minutes
1 cup rolled oats, not quick cook
1/4 cup plain flour
3 tablespoons light brown sugar
1/2 cup unsalted butter, melted and slightly cooled
1/3 cup honey
1 teaspoon vanilla extract
2 large eggs
1/2 cup natural yoghurt (you can substitute Greek yoghurt)
2 1/2 cups plain flour
1/2 cup light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

Preheat the oven to 375F and grease a 12 hole muffins tin.
Make the streusel first: place all ingredients into a medium sized bowl and rub together until combined and crumbly. You're looking for very coarse breadcrumb size with some larger lumps. Leave to one side.
Pour melted and slightly cooled butter into a jug, then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.
Place the flour, sugar, baking powder, baking soda, salt and spices into a large bowl and stir until combined.
Add in the butter and honey mix and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don't be tempted to beat/over mix as your muffins will be rubbery.
Divide between the muffin holes, filling them level (I use a heaping 2tbsp cookie scoop).
Spoon streusel topping on each muffin and press lightly into the muffin mix, so it doesn't all fall off!
Place in the oven for 13-15 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
Leave to cook in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Serve either at room temp, or warmed with a little butter.
Muffins will keep in an airtight container, at room temp, for 4 days.

Nutrition Facts : Calories 328.6, Fat 13.4, SaturatedFat 7.9, Cholesterol 62.8, Sodium 164.2, Carbohydrate 47.6, Fiber 1.6, Sugar 20.7, Protein 5.4

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