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Nut Crunch Muffins

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Recipe

Nut Crunch Muffins recipe

 

Yield

12 servings

Prep

20 min

Cook

20 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
2 ½ cups unbleached all-purpose flour
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½ cup pecans
or walnuts, or hazelnuts, about 2 ounces
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cup brown sugar, light
firmly packed
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cup sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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teaspoon salt
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1 cup buttermilk
or substitute, see directions
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cup vegetable oil
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1 teaspoon vanilla extract
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1 large eggs
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Topping
cup brown sugar, light
firmly packed
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2 tablespoons unbleached all-purpose flour
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½ teaspoon cinnamon
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2 tablespoons butter
chilled, cut into small pieces
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½ cup pecans
or walnuts, or hazelnuts, coarsely chopped, about 2 ounces
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Ingredients

Amount Measure Ingredient Features
592 ml unbleached all-purpose flour
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118 ml pecans
or walnuts, or hazelnuts, about 2 ounces
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79 ml brown sugar, light
firmly packed
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79 ml sugar
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1E+1 ml baking powder
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5 ml baking soda
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0.6 ml salt
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237 ml buttermilk
or substitute, see directions
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158 ml vegetable oil
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5 ml vanilla extract
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1 large eggs
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Topping
79 ml brown sugar, light
firmly packed
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3E+1 ml unbleached all-purpose flour
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2.5 ml cinnamon
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3E+1 ml butter
chilled, cut into small pieces
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118 ml pecans
or walnuts, or hazelnuts, coarsely chopped, about 2 ounces
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 32260% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 112mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 1%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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