I bake muffins regularly. They're always well received, but some times they need a little lift... a wee surprise. Streusel does the trick. That little extra sweetness and bit of crunch have the power to transcend an everyday muffin recipe into something quite extraordinary. Now that the heat wave is supposedly ending, I expect to get back to my kitchen. Black raspberry muffins are in the forecast for the weekend.
Streusel
1/4 cup of sugar (brown, turbinado, sucanat)1/4 cup of flour
1/4 cup of oats
4 tbls. of chilled butter
generous dash of cinnamon
delicious additions: chopped nuts like pecans or walnuts, a touch of orange zest
Mix all ingredients with fingers or a several quick pulses in a food processor until its crumbly. Sprinkle over your favorite batter right before it goes into the oven. The amount given is enough to top at least a dozen muffins. Make a double batch and freeze the leftovers so you're all set the next time you bake. What's your favorite kind of muffin?
Ooh, looks delicious!
ReplyDeleteCan we have a recipe for the muffins as well?
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Yes, I'll see if I can get all the measurements together... I often throw in a bit of this and that. In the mean time here's a good one I've shared before:
ReplyDeletehttp://mayamade.blogspot.com/2008/07/lemon-zucchini-berry-muffins.html
Oooh those looks delicious, save me one. :0)
ReplyDeleteHave a great weekend.
Definitely trying your streusel recipe! These looks delish :)
ReplyDeleteYep. Streusel makes everything better.
ReplyDeleteMaya- Have you ever thought to make your own brown sugar? It's very easy and it tastes richer and fresher than store bought. I bet it would make this streusel taste even more special. Here's how to make it: http://thefrickinchicken.blogspot.com/2010/04/brown-sugar.html
ReplyDeleteMy mouth is watering. My oven is still on the blink (mainly because I have yet to call a repair man...) and I'm craving baked goods.
ReplyDeleteI can definitely get behind the idea of streusel. Without any reservations whatsoever. So very good.
ReplyDeleteWhat a brilliant idea. I'm going to make some and keep in the freezer for emergency muffins! Do you use quick oats or old fashioned oats (or does it matter)?
ReplyDeleteThanks for the brown sugar link, Amanda. I love your food blog! Thanks for the kick in the pants, too... I made my own b. sugar a while back and have meaning to get back to it. This particular streusel had sucanat(sugar cane natural) in it.
ReplyDeleteStephanie- don't know if it matters, but I use rolled oats for everything.
These look so yummy! I consider myself a breakfast baked goods connoisseur and I cannot wait to make this streusel topping!
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