Nut Crunch Muffins
Nut Crunch Muffins recipe
Yield
12 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
pecans
or walnuts, or hazelnuts, about 2 ounces |
|
| ⅓ | cup |
brown sugar, light
firmly packed |
*
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
or substitute, see directions |
|
| ⅔ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| Topping | |||
| ⅓ | cup |
brown sugar, light
firmly packed |
*
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
butter
chilled, cut into small pieces |
|
| ½ | cup |
pecans
or walnuts, or hazelnuts, coarsely chopped, about 2 ounces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 592 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
pecans
or walnuts, or hazelnuts, about 2 ounces |
|
| 79 | ml |
brown sugar, light
firmly packed |
*
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
buttermilk
or substitute, see directions |
|
| 158 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| Topping | |||
| 79 | ml |
brown sugar, light
firmly packed |
*
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
chilled, cut into small pieces |
|
| 118 | ml |
pecans
or walnuts, or hazelnuts, coarsely chopped, about 2 ounces |
|
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.
