CRANBERRY PECAN STREUSEL MUFFINS
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Provided by Susan G. Purdy
Categories Bake Muffin Bread Berry Dairy Fruit Nut Breakfast Brunch Yogurt Cranberry Tree Nut Almond Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 24
Steps:
- Pan preparation:
- Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
- Muffins:
- Position rack in center of the oven. Preheat oven to 400°F.
- In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
- Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
- Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
- Cooks' Note
- If you are baking the muffins at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
- If baking at 5,000 feet:
- Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 7,000 feet:
- Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 10,000 feet:
- Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.
CHOCOLATE-PECAN MUFFINS WITH CHOCOLATE SAUCE
This is a chocolate-pecan muffin recipe that I made for my family after I got home from school. It's easy to make and really warms you up on a cold day! I thought it was a perfect treat right before Thanksgiving. You can sprinkle the muffins with confectioners' sugar when they're done baking, if you like.
Provided by cy999
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.
- Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.
- Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 31.1 g, Cholesterol 35 mg, Fat 8.9 g, Fiber 1 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 185.4 mg, Sugar 19.6 g
CHOCOLATE TOAST CRUNCH® STREUSEL MUFFINS
This muffin recipe uses ground cereal in unique chocolaty streusel scratch muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat granulated sugar, oil, water, vanilla and eggs with spoon until combined. Stir in 1 cup flour, 3/4 cup ground cereal, the baking cocoa, baking soda and salt. Fold in 1/4 cup chocolate chips. Fill each muffin cup three-fourths full.
- In small bowl, mix 1/4 cup flour, 1/4 cup ground cereal, the brown sugar and butter. Mix with fork until crumbly. Stir in 1/4 cup chocolate chips; top batter in each muffin cup with 2 heaping teaspoons streusel. Press lightly on top of batter.
- Bake 21 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cooling rack.
Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 26 g, TransFat 0 g
CHOCOLATE STREUSEL PECAN MUFFINS
A very rich and chocolaty muffin, this is perfect with a cup of hot tea or coffee or as a snack. I use semi-sweet chips myself because the milk chocolate makes for a very sweet muffin; just sub a bag of semi sweet chips.
Provided by JanetB-KY
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 15
Steps:
- FOR TOPPING:.
- COMBINE flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans.
- FOR MUFFINS:.
- PREHEAT oven to 375° F; grease or paper-line 12 muffin cups.
- COMBINE 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals.
- COMBINE flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl.
- COMBINE egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened.
- Spoon into prepared muffin cups, filling 2/3 full then sprinkle with Topping.
- BAKE for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 211.7, Fat 13.4, SaturatedFat 4.5, Cholesterol 32.2, Sodium 109.1, Carbohydrate 20.8, Fiber 1.4, Sugar 9.1, Protein 3.3
SOUR CREAM PECAN-STREUSEL MUFFINS
Make and share this Sour Cream Pecan-Streusel Muffins recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F.
- Prepare 12 muffin cups with paper liners.
- For the pecan mixture, mix all ingredients; set aside.
- For the muffin batter, sift the first 4 dry ingredients together.
- Stir in the egg, sour cream and 1/3 cup butter just until moistened.
- Divide and fill batter tins 1/2 full with the batter.
- Cover with 1/2 of the pecan/sugar mixture.
- Then fill with remaining batter.
- Top/sprinkle with remaining pecan/sugar mixture.
- Bake for 20-22 minutes.
Nutrition Facts : Calories 344.1, Fat 19.9, SaturatedFat 8.6, Cholesterol 49.2, Sodium 290, Carbohydrate 39.5, Fiber 1.6, Sugar 22.3, Protein 4
STRAWBERRY-CHOCOLATE CHIP MUFFINS WITH CHOCOLATE STREUSEL TOPPING
Chocolate and strawberries are a perfect flavor match in any situation; and this muffin recipe is no exception. One could almost say these cross the line into cupcake territory--but regardless of what they may be called: they're tasty!
Provided by Kim
Categories Chocolate Muffins
Time 1h
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 cups of 2 standard 12-cup muffin tin or line cups with paper liners.
- Combine flour, brown sugar, white sugar, cocoa powder, and salt in bowl for the streusel topping until well combined. Mix in melted butter and vanilla until mixture resembles wet sand. Set aside.
- Mix together flour, baking powder, and salt for muffins in a large bowl until combined. Add strawberries and chocolate chips and stir until evenly distributed in the flour mixture.
- Whisk sugar, egg, and melted butter together in a bowl until thoroughly combined. Add buttermilk and vanilla extract and whisk until thoroughly incorporated. Add buttermilk mixture to the flour mixture and gently fold just until no dry clumps of flour remain. Do not overmix.
- Spoon batter into the prepared muffin cups and sprinkle streusel topping evenly over each muffin, about 1 to 1 1/2 tablespoons per muffin.
- Place pans into the preheated oven and bake until edges of the muffins are golden and tops spring back lightly when touched, 22 to 27 minutes. Allow muffins to cool in the pan for 10 to 15 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 36 g, Cholesterol 26.1 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.2 g, Sodium 183.2 mg, Sugar 21 g
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