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
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
How to Make It
Make streusel topping: In a small bowl, combine streusel ingredients and pinch together into large crumbs. Place bowl in freezer.
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.
Yum!!! The streusel topping isn't really pinchable, so don't worry about that part. Just pop the bowl in the freezer while you prepare the batter, then sprinkle the streusel on & press it into the muffin batter when the cups are full.
These have great flavor. I altered a number of things in part to reduce the calories and in part because I didn't have any yogurt. I used 1/2 cup reduced fat sour cream and 1/2 cup applesauce. I reduced the sugar to 1/2 cup. Instead of making the streusel as written, I combined 1/4 cup chopped pecans, 1/2 tsp cinnamon, and 1/3 cup brown sugar and sprinkled that on top (I'm sure it's better with the butter, but this was still good!). I cooked them for 23 minutes. They came out great! I'm sure the texture is different than it's meant to be, maybe a bit denser, but with about 50 calories less per muffin, I'm ok with that. Tasted delicious! Will make again!