Nutmeg Streusel Muffins

Nutmeg Streusel Muffins

Nutmeg streusel muffins fresh from the oven are an enjoyable way to start your morning.

10 min.prep time 40 min.total time
12 muffins
545 Ratings

Ingredients

Topping

1 1/3 cups all-purpose flour
1 cup firmly packed brown sugar

Muffins

2/3 cup all-purpose flour
2/3 cup buttermilk*
1 egg
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

Heat oven to 400°F. Combine 1 1/3 cups flour and brown sugar in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup for streusel topping.



Add all muffin ingredients to remaining streusel mixture in same bowl; stir just until moistened.



Spoon batter into greased or paper-lined 12-cup muffin pan. Sprinkle with reserved streusel topping. Bake for 18 to 22 minutes or until lightly browned. Let stand 5 minutes; remove from pan.



*Substitute 2 teaspoons vinegar plus enough milk to equal 2/3 cup. Let stand 10 minutes.

Nutrition Facts (1 muffin)

Calories: 230

Fat: 9g

Cholesterol: 40mg

Sodium: 280mg

Carbohydrates: 35g

Dietary Fiber: 0g

Protein: 3g

Recipe #3969C©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Very good muffins , we tried these muffins with fruit such like strawberries , bananans, peaches , and my mom switched the amount of nutmeg with cinnmon and 1/2 nutmeg also and they taste great !!!
These were great fresh out of the oven but by the next day they needed to be spread with butter and had with a drink because they were so dry. Not something I would give to young kids because the topping is rather messy.
love this recipe, used to make these muffins from your cookbook about 18 years ago. The cookbook is gone, gave it to my sister, but love that you have it online. My husband raves about these muffins.

I chopped walnuts real fine and added them to the topping, then I also placed some of the topping on the bottom of the muffin tins, so good and crunchy on the top and bottom.
These are the BEST muffins I've ever had. I liked them even better than the blueberry muffins I make. They had a great holiday smell baking in the oven and a delicious flavor. I added some cinnamon on top before baking which gave it some nice color. Took them to work and they were gone fast. I'm going to make them for Thanksgiving morning for sure.
This is a great recipe. I've been making it since 2001/2002 when I got it in a Land O Lakes recipe book. I DO omit nutmeg and use 1 t. cinnamon instead, I also add 1 t. pure vanilla extract and use 1 1/2 finely diced apples. They turn out beautifully. I've never used buttermilk or sour milk and they still turn out fine. They also turn out great when I've used margarine. They do need more sugar so after I've reserved 1/2 c. of the mixture, I add 1/4 c. granulated sugar to the rest of the mixture.

Edited to say that I made these muffins today in jumbo muffin pans. It made 8 and baked in exactly 19 minutes on 375 degrees.

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