Before I say anything else, my daughter saved these muffins. Yes, I am serious. So, things have been pretty busy lately, so busy that I haven’t had a lot of time to bake. My blog is definitely suffering…as well as my family, but don’t worry, I have some plans to bake for our temple auction – and boy have I picked out some goodies. Let’s hope they turn out well. I just love baking things for the first time when they are to be used for raising money, no stress at all…
Ok, back to my daughter saving these muffins. I was baking muffins for my other daughter’s Valentine’s Day breakfast, when my older daughter walked into the kitchen. She wanted to know what I was making, and at that point I was sprinkling the streusel topping on the batter before covering the topping with more batter – and I have to admit, the topping did not look right, I couldn’t believe there was no butter. I was just about done when my daughter took the book where the recipe was – The Wooden Spoon Bread Book – and informed me that I forgot to turn the page. She was right – and there was the last ingredient – the butter. I love this book – everything I make from it comes out wonderfully – but the recipes are printed differently. Instead of listing all of the ingredients first, then giving you the instructions – it mixes everything up. So you will get a few ingredients and then instructions on what to do with those ingredients, then some more ingredients, and some more instructions. It is great – as long as you read the recipe entirely before starting – which of course I failed to do.
So – fortunately she caught me at the perfect time. I made another batch of topping – and I was good to go. The muffins turned out beautifully – and very delicious – not too sweet, and perfect with a nice cup of coffee, or glass of milk if you happen to be under 10. I highly recommend them, but remember to read the whole recipe first…
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 1/2 cup sugar
- 1/3 cup oil
- 1 cup milk
- 4 tablespoons all-purpose flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter
Preheat the oven to 375 degrees. Grease a 24-cup mini mufin pan. Sift together and set aside the flour, salt and baking powder. In a mixing blowl, beat the egg and stir into the egg the sugar, oil, milk, and sifted dry ingredients in that order.
Make the streusel topping by combining the flour, sugar, cinnamon and butter in a bowl. Rub the butter into the flour mixture with your fingers or cut with a pastry blender.
Spoon a teaspoon of batter into each muffin cup. Sprinkle a teaspoon of topping in each cup. Divide the remaining batter evenly and spoon over the streusel in muffin cups. Divide the remaining streusel evenly and sprinkle over the top of the batter. Bake for 15-20 minutes, or until lightly browned. Serve warm.
Makes 24 muffins.
For a printer-friendly version of this recipe, please click here: Sweet Streusel Muffins