Streusel Muffins


For the Streusel

1/4 cup pecans, chopped

1/4 cup quick cooking oatmeal

1/2 cup Flour

1/4 teaspoon cinnamon

3 tablespoons unsalted butter, at room teampature

1/3 cup brown sugar, packed

For the Cinnamon Filling

1/4 teaspoon cinnamon

1/8 teaspoon all spice

3 to 4 tablespoons unsalted butter, melted

1/2 cut brown sugar, packed

For the Muffins

8 tablespoons unsalted butter, melted

3/4 cup milk, at room teampature

2 large eggs

1 3/4 cups Flour

1/2 cup quick cooking oatmeal

2 tablespoons cornstarch

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup white chocolate chips, (optional)

For the Glaze

2/3 cup confectioners' sugar

pinch of salt

1 tablespoon milk, or as needed to make it pourable

Preheat your oven to 400, then line a 12- cup muffin pan with papers liners.

For the Streusel

In a small bowl, mix Streusel ingredients together until crumbly, then set aside.

For the Cinnamon Filling

In another small bowl, mix together the Cinnamon Filling ingredients into a pudding consistency and set aside for 15 minutes.

For the Muffins

In a bowl whisk together butter, milk, and eggs.

In a separate bowl, whisk together the dry ingredients, and the chips.

Add the wet ingredients to the dry ingredients, stir until combined.

Add a heeping tablespoon of batter into the muffin cups.

Drop 2 teaspoons of the filling into muffin cups.

Top with remaining batter.

Sprinkle tops with the streusel, pressed in lightly.

Bake for 20 to 25 minutes or until the tops of your muffins are golden brown.

Remove muffins from the oven, and cool 5 minutes before putting them onto a rack to cool more.

For the Glaze

In a small bowl mix glaze ingredients together until smooth.

Drizzle over the cooled muffins and serve. Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes