The Pioneer Woman Tasty Kitchen
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Honey Spice Streusel Muffins

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Level: Easy

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Description

These Honey Spice Streusel Muffins are just perfect for your breakfast! Soft, sweet and spicy with the added crunch of a streusel topping. Yoghurt makes these muffins tender and soft, whilst the honey sweetens and adds a tang that’s perfectly complemented by the spices. An Autumnal taste sensation!

Ingredients

  • FOR THE STREUSEL:
  • ½ sticks Unsalted Butter, Left At Room Temp For 10 Minutes
  • 1 cup Rolled Oats
  • ¼ cups All-purpose Flour
  • 3 Tablespoons Light Brown Sugar
  • FOR THE MUFFINS:
  • 1 stick Unsalted Butter, Melted And Slightly Cooled
  • ⅓ cups Runny Honey
  • 1 teaspoon Vanilla Extract
  • 2  Large Eggs
  • 2-½ cups All-purpose Flour
  • ½ cups Light Brown Sugar
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 pinch Salt
  • ¾ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves
  • ½ cups Natural Yogurt (you Can Substitute Greek Yogurt)

Preparation

Preheat the oven to 375 F and grease a 12-cup standard size muffin 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.

For the muffins: Pour melted and slightly cooled butter into a jug or bowl. Then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.

Place the flour, sugar, baking powder, bicarb (baking soda), salt and spices into a large bowl and stir until combined. Add the butter and honey mixture and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don’t be tempted to over-mix as your muffins will be rubbery.

Divide batter between the muffin holes, filling them level (I use a heaping 2 tablespoon-sized 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 a skewer inserted into the centre comes out clean. Remove from oven.

Leave muffins to cool 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.

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