This versatile streusel muffin recipe is the perfect foundation for a variety of flavors.
Use the recipe to tailor each batch to suit your taste andthe season.
So go ahead, let your imagination run wild.
Credit: Blaine Moats
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.
Stir Batter
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).
Bake the Muffins
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.
In a small bowl stir together flour, brown sugar, and cinnamon.
Cut in butter until the mixture resembles coarse crumbs.
Stir in chopped pecans or walnuts.
Per muffin: 155 cal., 7 g total fat (2 g sat.
Daily Values: 2% vit.
Banana Muffins
Prepare as above, greasing muffin cups (do not use paper bake cups).
Reduce milk to 1/2 cup.
fat), 18 mg chol.
126 mg sodium, 24 g carbo., 1 g dietary fiber, 4 g protein.
Daily Values: 1% vit.
A, 3% vit.
Store baked muffins in an airtight container at room temperature for up to three days.
you’re free to also freeze for up to three months for longer storage.
Bring to room temperature, rewarm, or toast before serving.
2,000 calories a day is used for general nutrition advice.
