Walnut Streusel Muffins

I was super excited to try this recipe after Cooking Light named them one of the best quick breads ever! It has been on my list of things to make ever since I laid eyes on them in the October issue of Cooking Light. I adapted the recipe to make them into muffins and I am sure glad that I did! There is something about a warm from the oven muffin that just makes me happy. Pair one with my morning tea and I am one happy girl! 😀

These muffins definitely lived up to the claim as one of the best quick bread recipes. Moist and tender with a delicious streusel swirl running through the center and sprinkled on top.

Walnut Streusel Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 19 minutes

Total Time: 35 minutes


For the Streusel:
1/3 cup packed light brown sugar
1/3 cup old-fashioned rolled oats
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Dash of salt
2 tablespoons butter, melted
2 tablespoons chopped walnuts

For the Muffins::
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup light sour cream


Preheat oven to 350°. Line muffin cups with muffin liners.
For the streusel topping: In a medium bowl stir together the brown sugar, oats, flour, cinnamon, and salt. Add 2 tablespoons melted butter, stirring until well combined. Stir in nuts. Set aside.
In a large bowl whisk together flour, baking soda, baking powder, and salt ; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Beat in sour cream and one-half of dry ingredients until combined, about 30 seconds. Beat in remaining flour mixture until just incorporated.
Fill each muffin cup halfway with batter. Sprinkle half of the streusel over each muffin cup. Top the muffins with remaining batter so the filling is covered. Sprinkle remaining streusel topping over each muffin.
Bake until toothpick inserted into the center comes out with a few moist crumbs attached, 17 to 19 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Source: adapted from Cooking Light, October 2012


One Year Ago: Triple-Chocolate Espresso Brownies 

Two Years Ago: Dates Stuffed with Parmesan           

10 Responses to “Walnut Streusel Muffins”

  1. #
    Michael Ann — January 18, 2013 @ 1:22 pm

    Ooo, these look really good. My kind of recipe!

  2. #
    Anita at Hungry Couple — January 18, 2013 @ 3:46 pm

    These look wonderful. I LOVE streusel!

  3. #
    ChgoJohn — January 18, 2013 @ 7:42 pm

    Love a muffin with a streusel topping. These would do nicely!

  4. #
    Judy @Savoring Today — January 19, 2013 @ 9:29 am

    I don’t know why, but when I saw the title of this recipe, Black Walnut stuck in my head, which is a favorite flavor of mine. So I think I shall have to try your recipe with black walnuts, cuz they look so tasty with the walnut streusel!

  5. #
    Rachel @ Bakerita — January 20, 2013 @ 1:18 am

    These look amazing! I love anything with streusel, and with the best ever claim, I HAVE to try them! :)

  6. #
    Medeja — January 22, 2013 @ 12:17 am

    Hey how did you know I have leftover walnuts? 😀 I think you have some kind of telepathy :)

  7. #
    Sandra - The Foodie Affair — January 22, 2013 @ 12:24 pm

    Yum! I love the crunch of nuts in breads! Feels like an extra treat.

  8. #
    Laura Dembowski — January 22, 2013 @ 7:26 pm

    Those look so moist and fluffy! I make muffins all the time, but I’ve never eaten one hot from the oven. I must try that!

  9. #
    wendy@chezchloe — January 22, 2013 @ 9:30 pm

    What a great go to on Sunday mornings. I’d like to get up just a wee bit early and have these baked when everyone is waking up. Well who am I kidding- I have a teen- I barely have to get up early!

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