We took the Young Women on a St George trip this weekend which was tons of fun. I made some muffins for Saturday morning breakfast and this was one of the recipes that I tried. It was clearly the favorite because they were the first to go. The recipe comes from “My Recipes” and was easy and delicious.
2/3 cup finely chopped pecans, almonds or walnuts (I went with walnuts)
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
4 tablespoons (1/2 stick) butter, melted and cooled
2/3 cup sugar
1 teaspoon vanilla
1 cup plain low fat yogurt (I used vanilla instead)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 Make streusel topping: In small bowl, combine streusel ingredients and pinch together into large crumbs and place bowl in freezer.
2 Make muffins: Preheat oven to 375. Line muffin cups with paper liners. Whisk butter, sugar, eggs, vanilla and yogurt together. Stir in flour, baking powder, baking soda, cinnamon and salt. Fill each muffin cup with batter. Scatter streusel topping over each muffin and press lightly on crumbs so they adhere to batter. Bake until tops are golden, 17 – 20 minutes. Let muffins cool in pan on wire rack 5 minutes before removing.
Yield: recipe said 12 but I got a few more than that