These Honey Spice Streusel Muffins are just perfect for your breakfast! Soft, sweet and spicy with the added crunch of a streusel topping.
Prep Time 10minutes
Cook Time 13minutes
Total Time 23minutes
For the streusel topping:
1/2stick (56g) unsalted butter,left at room temp for 10 minutes
1cup(80g) rolled oats,not quick cook
1/4cup(35g) plain flour
3tbsplight brown sugar
For the muffins:
1stick (113g) unsalted butter,melted and slightly cooled
1/3cup(115g) runny honey
1/2cup(123g) natural yoghurt,you can substitute Greek yoghurt
2 1/2cups(350g) plain flour
1/2cup(100g) light brown sugar
2 1/2tspbaking powder
1/2tspbicarbonate of soda
Preheat the oven to 190C/375F and grease a 12 hole muffins tin.
Make the streusel first: place all ingredients into a medium sized bowl and rub together until combined and crumbly. You're looking for very coarse breadcrumb size with some larger lumps. Leave to one side.
Pour melted and slightly cooled butter into a jug, then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.
Place the flour, sugar, baking powder, bicarb, salt and spices into a large bowl and stir until combined.
Add in the butter and honey mix and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don't be tempted to beat/over mix as your muffins will be rubbery.
Divide between the muffin holes, filling them level (I use a heaping 2tbsp cookie scoop).
Spoon streusel topping on each muffin* and press lightly into the muffin mix, so it doesn't all fall off!
Place in the oven for 13-15 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
Leave to cook in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Serve either at room temp, or warmed with a little butter.
Muffins will keep in an airtight container, at room temp, for 4 days.
*You may have some streusel topping leftover. Why not spread it over a baking tray and bake until crunchy? It's really addictive! Recipe by Annie of Annie's Noms