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.
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
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