Best Streusel Topped Muffins Recipes

STREUSEL TOPPED BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
• In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

STREUSEL-TOPPED MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup white sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon butter (softened), 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

STREUSEL-TOPPED PLUM MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
• In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
• Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
• In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

STREUSEL TOPPED BANANA NUT MUFFINS

Steps:

• Heat oven to 350 degrees.
• Prepare a 12 cup muffin pan with paper muffin cups.
• In a bowl combine the brown sugar, 1/4 cup of the flour, oats, melted butter, and 1/2 tsp of the cinnamon, mix and press together with a fork until it looks crumbly, and set aside.
• In another mixing bowl, combine the remaining 1 1/2 c flour, baking powder, baking soda, 1/4 tsp cinnamon, and 1/8 tsp salt. Set aside.
• In another bowl combine the egg, mashed bananas, sugar, and oil, mix well then add to the flour mixture. Stir until just moistened, fold in the walnuts.
• Spoon batter into each muffin cup, about 2/3 full each. Top each batter filled cup with the streusel topping, enough to cover so you cant see the batter. Bake at 350 degrees 20-25 min, or until toothpick test comes out clean.

STREUSEL TOPPED BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
• In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
• In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
• Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
• Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.

STREUSEL TOPPED APPLE CINNAMON MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In small bowl, use fork to stir together streusel mix and softened butter until crumbly. Set aside.
• In medium bowl, stir together muffin mix, milk, applesauce and eggs just until blended. Add chopped apple; stir to combine. Divide batter evenly among muffin cups (each about 2/3 full).
• Sprinkle streusel over batter in each cup; press lightly.
• Bake 20 minutes or until golden brown. Cool 5 minutes before serving.

STREUSEL-TOPPED BLUEBERRY MUFFINS

Steps:

• In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter., Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.

STREUSEL TOPPED CRANBERRY OAT MUFFINS

Steps:

• Preheat oven to 400F and line 9 muffin cups with paper liners.
• Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
• Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
• Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
• Spoon batter into the muffin cups.
• Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
• Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.

STREUSEL-TOPPED ORANGE CRANBERRY MUFFINS

Steps:

• Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
• Add butter and water to mixture.
• Using fingertips, mash together until mixture forms small pieces.
• Place in freezer until firm, about 30 minutes.
• Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
• Cool slightly.
• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Sift together dry ingredients.
• In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
• Add egg and egg white and combine thoroughly by hand using a wire whisk.
• Add dry ingredients to wet mixture in two parts.
• Mix by hand until just combined.
• Gently fold in cranberries.
• Divide batter evenly between muffin cups.
• Sprinkle 2 teaspoons of streusel topping on top of each muffin.
• Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
• Remove muffin pan from oven and cool on wire rack for 5 minutes.
• Remove muffins from pan and cool completely on wire rack.

ORANGE STREUSEL-TOPPED MUFFINS

Steps:

• Combine flour, baking powder, baking soda, salt, sugar and grated orange peel. Stir in orange juice, melted butter, eggs and chopped nuts.
• Pour into 12 muffin cups.
• Blend 1 tablespoon melted butter, brown sugar, cinnamon and sprinkle on top of each muffin.
• Bake in a preheated 350F oven for 20 - 25 minutes.

STREUSEL-TOPPED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of muffin cups.
• Crush Mom's Best Cereals Blueberry Wheatfuls in food processor. Set aside.
• Mix ¼ cup crushed cereal, 2 tablespoons brown sugar, ½ teaspoon cinnamon and butter in small bowl until crumbly; set aside.
• Beat egg, oil, brown sugar, milk and lemon zest in large bowl. Stir in remaining crushed cereal, flour, baking powder, salt and cinnamon just until moistened. Gently stir in blueberries. Divide batter among muffin cups; sprinkle with topping.
• Bake 15-20 minutes or until golden brown. Enjoy!

STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS

Steps:

• Streusel topping:.
• Combine ingredients well. Mixture will be crumbly. Set aside.
• Muffins:.
• Preheat oven to 400°F.
• Line 12 large muffin cups with paper liners or treat tin with cooking spray.
• In large bowl combine egg, buttermilk, sugar, butter and vanilla.
• Add remaining ingredients and stir just until combined. Do not overmix.
• Spoon batter into prepared muffin tin.
• Sprinkle with streusel topping.
• Bake in preheated oven for 20 -25 minutes or until toothpick inserted comes out clean.

STREUSEL TOPPED APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F. Spray muffin pan with vegetable spray and set aside. For streusel: In a medium bowl, mix flour, brown sugar, walnuts and sat. Add melted butter adn stir with a fork until moist clumps form. For muffins: In a large bowl, sift the flour, baking soda, baking powder, cinnamon and salt. Set bowl aside. In another large bowl, wisk together sugar, oil, egg and yogurt. Add the dry ingredients and stir until just combined. Add apple pieces into batter with a few strokes distributing evenly. Fill greased muffin tins 2/3 full with batter. Place 1 tablespoon of streusel on top of each muffin. Bake until golden brown, about 25 minutes. Remove muffins from tin and cool on a wire rack.