Ingredients

  • Topping
  • 95 grams plain flour
  • 125 grams sugar, brown
  • 165 grams butter, unsalted
  • 60 grams oatmeal
  • 95 grams walnuts chopped
  • Batter
  • 250 grams sugar, brown
  • 225 grams butter, unsalted
  • 625 grams plain flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 470 milliliters buttermilk
  • 190 grams walnuts chopped

Directions

1. Preheat oven to 350*F/175*C/GM 4. Line muffin tin with cupcake liners.
2. Topping: Combine topping ingredients, up to walnuts, in food processor until crumbly. Add nuts. Set aside.
3. Batter: Cream butter and sugar in food processor. Add dry ingredients. Add eggs, then buttermilk. Stir in nuts. Pour into muffin cups, filling 2/3 full. Spoon crumb topping over each muffin.
4. Bake for 20-25 minutes for regular size muffin tins, 12 minutes for small muffin tins, or until a tester inserted in center comes out clean. Cool for 5-10 minutes before removing from the pan.

Notes
Serving Ideas:Original serves 8, makes 16-18 muffins.


Categories
Bisquits/Scones
Keywords
Bisquits/Scones
MacGourmet downloadStreusel Nut Muffins. To import, drag image to your MacGourmet recipe box.