Nutmeg Streusel Muffins
12
muffins
10 min
PREP TIME
40 min
TOTAL TIME

Ingredients

Topping

1 1/3 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup cold Land O Lakes® Butter, cut into chunks

Muffins

2/3 cup all-purpose flour

2/3 cup buttermilk  

1 large Land O Lakes® Egg

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

 

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

How to make

  1. STEP 1

    Heat oven to 400°F.  Place paper baking cups into 12-cup muffin pan; set aside.

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

    Spoon batter into prepared pan. Sprinkle with reserved streusel topping. Bake 18-22 minutes or until lightly browned. Let stand 5 minutes; remove from pan.

Nutrition

230Calories
9Fat (mg)
40Cholesterol (mg)
280Sodium (mg)
35Carbohydrates (g)
0Dietary Fiber
3Protein (g)

Reviews

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  July 17, 2011

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 !!!

— says Batoot
Helpful?
  March 17, 2011

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.

— says Kerryn C.
Helpful?
  May 10, 2010

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.

— says jeanice
Helpful?
  October 13, 2009

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.

— says Katie
Helpful?
  January 07, 2009

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.

— says Brigade
Helpful?
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