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Yogurt Streusel Muffins

Photo: Mark Thomas; Styling: Lynn Miller
Yield 12 Servings

Ingredients

  • Streusel topping:
  • 2/3 cups pecans, almonds or walnuts, finely chopped
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • Muffins:
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain low-fat yogurt
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Nutrition Information

  • calories 253
  • fat 11 g
  • satfat 4 g
  • protein 4 g
  • carbohydrate 36 g
  • fiber 1 g
  • cholesterol 17 mg
  • sodium 197 mg

How to Make It

  1. Make streusel topping: In a small bowl, combine streusel ingredients and pinch together into large crumbs. Place bowl in freezer.

    Measuring Brown Sugar
  2. Make muffins: Preheat oven to 375°F. Line cups of a muffin tin with paper liners. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir in flour, baking powder, baking soda, cinnamon and salt with a wooden spoon. Fill each muffin cup with batter. Scatter streusel topping over each muffin and press lightly on crumbs so they adhere to batter. Bake until tops are golden, 17 to 20 minutes. Let muffins cool in pan set on a wire rack for 5 minutes, then remove muffins to rack to cool completely.