Honey Spice Streusel Muffins Recipes

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples. , Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Preheat the oven to 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, baking soda, 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
• Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
• Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
• Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
• Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.