Not the best picture but trust me these are tasty little breakfast muffins.
They are light, airy and have a wonderful taste. I only made half a batch to try out the recipe and I have to admit that I was quite sad when they were all gone.
This recipe made a great quick breakfast that went so well with a cup of tea - I'm sure coffee would be good too. :)
I subbed in walnuts because I was too lazy to go to the freezer and get out the pecans. (Yeah, I admit it)
Quick and easy to make and sure to please all.
* Exported from MasterCook *
Yogurt Streusel Muffin
Serving Size : 12
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup walnuts -- chopped
1/3 cup light brown sugar -- packed
1/2 Teaspoon cinnamon
2 tablespoons unsalted butter -- melted
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tbl unsalted butter -- melted and cooled
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup plain low-fat yogurt
Make streusel: In a bowl, mix streusel ingredients and pinch together into large crumbs. Place bowl in freezer
Make Muffins: Preheat oven to 375 degrees. Line cups of a muffin tin with paper liners. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir flour mixture into yogurt mixture until just combined.
Divide batter among muffin cups. Scatter streusel topping over each cup and press lightly on crumbs to help them adhere to batter. Bake until tops are golden, 17 - 20 minutes.
"All You Magazine"
- - - - - - - - - - - - - - - - - - -
Serving Ideas :
- Cup of tea or coffee
- With a scrambled egg
* I used walnuts but pecans were called for in the original recipe. Using pecans will change the calories in the muffins.
Light & Tasty