Nutmeg Streusel Muffins


Nutmeg Streusel Muffins
from Land o’ Lakes Country Treasury Cookbook

For Streusel Topping:


1 1/3 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup cold butter


For Muffins:
2/3 cup all-purpose flour
2/3 cup buttermilk
1 egg
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt



Preheat oven to 400°F. Combine 1 1/3 cups flour and brown sugar in large bowl. Cut in butter with pastry blender, fork, or your hands, until crumbly. Remove 1/2 cup for streusel topping. Add the 2/3 cup flour and the other dry ingredients to the remaining streusel mixture. Beat egg and buttermilk together. Make a well in the center of the dry ingredients, and add the liquid. Stir just until moistened. Spoon batter into greased or paper-lined 12-cup muffin pan. (I use my small ice cream scoop to make sure the cups have an even amount of batter.) Sprinkle the reserved streusel topping evenly over the tops of the batter. Bake for 18 to 22 minutes or until lightly browned. (Check after about 15 minutes. You don’t want these to over bake.) Let stand 5 minutes; remove from pan. Eat warm.

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1 Comment

  1. I made these and I am in LOVE!! They taste just like the buttermilk muffins at Mimi’s Cafe. You are a genius!!! Thanks for all the hard work.

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