Nut Crunch Muffins

Directions

Preheat oven to 400℉ (200℃) F. Grease 12 standard size muffin-pan cups or line with paper liners.

Mix together flour, nuts, brown sugar, baking powder, baking soda, and salt.

Mix together buttermilk, oil, vanilla, and egg.

Make a well in the center of flour mixture. Add buttermilk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.)

Spoon batter into prepared pan, filling cups two-thirds full.

Topping

To prepare topping, in a medium bowl, mix together brown sugar, flour, and cinnamon.

Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in nuts.

Sprinkle topping evenly over batter.

Bake muffins for 10 minutes. Lower oven temperature to 350℉ (180℃) F.

Bake muffins until tops are golden, 12 minutes more.

Transfer pan to a wire rack to cool for 5 minutes. Turn muffins out onto rack to cool completely.

Tips

Substitute soured milk for the buttermilk.

To prepare soured milk, bring milk to room temperature. Mix together 1 tablespoon white vinegar or lemon juice with milk to make 1 cup. Let mixture stand until curdled, about 10 minutes.