Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Streusel Muffins
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 348
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 71 mg
- Sodium
- 229 mg
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 348
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 71 mg
- Sodium
- 229 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil liners; coat the liners with cooking spray.
- Make the topping: Mix the pecans, brown sugar, 2/3 cup flour and 1/4 teaspoon salt in a bowl. Work in the 5 tablespoons cold cubed butter with your fingers. Set aside.
- Mix the remaining 2 cups flour, the baking powder, cinnamon, baking soda and remaining 1/2 teaspoon salt in a large bowl. In a separate bowl, whisk the eggs, granulated sugar, 1 stick melted butter, sour cream and vanilla; fold into the flour mixture.
- Fill each muffin cup three-quarters full with batter; sprinkle with the topping. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes, then remove to the rack to cool completely.
