Prepare apples (peeled, cored and sliced) and place them in a large bowl. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Add eggs and brown sugar mixture to the flour mixture, blending well but also being careful not to over mix. Tips for making Pumpkin Oat Muffins with Streusel Topping. Mix all together but do not overmix. Pumpkin Muffins with Oatmeal Streusel Topping Damn Delicious sugar, cinnamon, cold butter, oats, baking soda, salt, canned pumpkin and 8 more Vegan Blackberry Muffins with Oatmeal Streusel Topping Connoisseurus Veg Fill 18 greased or paper-lined muffin cups two-thirds full. Top each filled muffin cup with about 1 1/2 tablespoons of the Streusel. Combine flour, brown sugar, baking powder and salt. Pour the liquid mixture over the dry ingredients and stir until flour disappears. Sprinkle a spoonful on top of each muffin. Fill cups 3/4 full. In a large bowl, combine the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt. In a large bowl, combine the first 6 ingredients. Whisk the ingredients together until well incorporated and set aside for 10 minutes. Allstar . In a large bowl add all of the streusel ingredients EXCEPT the butter and mix to combine. Preheat oven to 375 degrees. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes. In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Preheat oven to 400 degrees. Add applesauce & grated apple, stir together. Spread the oat bran on a cookie sheet and toast in a 350 degree oven for 15 minutes. Combine the wet and dry ingredients. Makes 2 or 2 1/2 dozen muffins depending on how full you fill the muffin cups. Directions. Preheat oven to 350F. Grease or line 18 muffin cups with paper liners. In a separate bowl, whisk together the eggs, milk, applesauce, oil, and vanilla. Stir in oats and raisins. In a medium mixing bowl, use a hand mixer (or stand mixer) to cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Line a standard muffin pan with paper baking liners and set aside. Set aside. Pour apples in prepared baking dish, set aside. Sprinkle the crumb toping over unbaked pies, muffins, cakes, coffeecakes, or muffins. Use it on your favorite fruit dessert, cookie, quick bread, or muffins. Preheat the oven to 375. In a small bowl, whisk together eggs, honey, coconut oil and mashed bananas. Combine oats, oat flour, cinnamon, baking soda, and sea salt in a large mixing bowl. Drizzle with melted butter and stir to combine. Sprinkle over batter. Fold in 1-3/4 cups chopped rhubarb. Nutritional Information Pumpkin Muffins with Streusel Topping Serving Size: 1/18 of a recipe Servings Per Recipe: 18 Amount Per Serving Calories: 292 Calories from Fat: 96. Preheat oven to 400 degrees F. Spray a 12 count muffin tin with cooking spray or line with paper liners and set aside. Preheat oven to 350F. Pulse until coarse crumbs are formed. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Fold in the roasted strawberries. Step 3. Bake: Bake in a 400F preheated oven for 18-20 minutes until toothpick comes out clean. Total Time: 27 minutes. These hearty muffins have a wholesome "oatey" flavor and a crunchy streusel topping.These are my husband, Michael's, favorite muffins and when they mysteriously disappear from the countertop, I know who is the likely culprit!They're hearty with a wholesome "oatey" flavor and crunchy streusel topping.It's not the fault of the home baker; it's simply difficult to create those . Gently stir in nuts and apple. If the glaze is too thick, slowly add more apple cider water. 2. Set aside. Pour into well and stir until just moistened. Bake the Muffins. Combine melted butter and canola oil in a large bowl. Cool muffins in pan on wire rack 5 minutes. 1. Set aside. Continue mixing until just combined. Line 12-cup muffin tray with muffin liners. In a small bowl, whisk together buttermilk, butter, honey, egg, and vanilla. Preheat the oven to 375 degrees. The glaze should run off of the whisk in a thick flowing ribbon. ), and a pinch of salt. Beat egg, milk and oil in a small bowl. Preheat oven to 375F and line 12 muffin cups with paper liners or generously grease and flour each cavity. Gently fold in the diced strawberries. Instructions. This healthy banana blueberry muffin recipe is a makeover for our more indulgent banana blueberry muffins. Mix until combined. In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. Once the muffins have cooled, drizzle the glaze over the muffins and serve. With an electric mixer on medium speed, beat butter, maple syrup, and sugar until pale and fluffy, 3 to 5 minutes. Bake according to recipe directions. In a separate, small mixing bowl, add all the streusel ingredients and mix well. If you want to get fancy, you can drizzle a glaze over the cooled muffins. Instructions. How to Make Pumpkin Muffins with Oatmeal Streusel Topping: Preheat the oven to 350 degrees. Add in the very soft butter and with either clean hands or a fork, press the butter into the oat mixture until it forms clumps and coated crumbs. Roast the strawberries. Preheat oven to 375. In a large bowl, stir together the all-purpose flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar. Mix wet ingredients into the dry and then add the chocolate chips. Set aside. Muffins: Preheat the oven to 350F. (Do not overmix.) Divide evenly into 7 muffin cups (either lined with paper or silicone liners). In a separate large or medium bowl, lightly whisk . Combine oats and sugar. Whisk together. If the glaze is too thin, slowly whisk in more powdered sugar. Moist and hearty pumpkin-oat muffins are topped with a brown sugar and oat streusel perfect for a quick breakfast or a holiday brunch. Yield: 12 muffins. See the recipe notes in the recipe card at the bottom of this post for adding oats to the streusel. Combine the low fat vanilla yogurt, egg, vegetable oil, mashed bananas, sugar and oats in a large bowl. Total Time: 5 mins. Use a fork to mix the crumble ingredients together until combined and set aside. Top with remaining rhubarb and crumble. Set aside. Blueberry muffins mixture. Allow muffins to cool in the muffin tray for 5 minutes . Make a well in center. Preheat the oven to 400F. Mix on low speed. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside. Stop and scrape sides of the bowl. Toss the diced pears with 1 teaspoon flour to prevent them from sinking to the bottom of the muffin. Coat 6 jumbo or 12 regular muffin tins with cooking spray; set aside. Cool muffins in pan on wire rack 5 minutes. In a medium bowl, combine flour, cinnamon, salt and baking powder and set aside. Remove from the oven and cool completely before storing at room temperature in an airtight container. Preheat oven to 425 F. In a large mixing bowl, combine sugar, melted vegan butter, nondairy milk, pumpkin puree and molasses and stir until combined. In a medium bowl, whisk together eggs, oil, apple butter, and vanilla until smooth. Line 2 standard 12-cup muffin tins with baking cups. In a medium bowl, cream together butter and sugar. Prepare flaxseed egg and let set for 5 minutes. cinnamon muffins. In a large bowl, whisk together the flour, oats, baking powder and salt. Use your fingers to pinch off small pieces of it to crumble over the muffin tops, about a scant teaspoon per muffin. In a separate bowl, combine flour, baking powder, cornstarch, cinnamon, salt, and nutmeg. Line a standard-size 12-cup muffin tin with cupcake liners. Applesauce Muffins With Streusel Topping Heartbeats Soul Stains. To top a 9-inch pie, just double the recipe. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together the melted butter, flour, oats, and sugar. Add dry ingredients to the wet ingredients and stir until just moistened. Portion batter into prepared baking cups. Place mixture in a shallow pan, and bake 14 to 16 minutes or until lightly toasted, stirring after 7 minutes. Next, using the same bowl, mix brown sugar, flour, 1/4 teaspoon salt and oats and mix well. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Whisk in both sugars until no clumps remain. Prep Time: 10 minutes. Set aside. Set aside. Fill 12 greased or paper-lined muffin cups three-fourths full. Set aside. Sprinkle with reserved streusel, patting gently. Sprinkle a small amount of topping on each muffin and bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Coat a muffin pan with liners or nonstick cooking spray; set aside. Remove from pan. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar and salt until light and fluffy, about 2 minutes. In a large bowl, whisk together milk, melted butter, eggs, and maple syrup. Fold in oats. Add butter, tossing to coat. Grind pecans in spice grinder or blender until crumb texture. Bake 22 to 25 minutes or until golden brown. Fold in apples. Servings: 8. In another bowl, mix with a beater the pumpkin, oil, eggs, pumpkin pie spice, and sugar together until creamy and smooth. Tips from our Bakers. Then add liquids (eggs, pumpkin, milk, oil). Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins. Mix until combined. Add to dry ingredients all at once; stir just until dry ingredients are moistened. In a mixer, add dry ingredients (flour, oats, brown sugar, baking powder, salt, soda & pumpkin pie spice). STREUSEL: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. These delicious Oat Muffins have tons of oat flavor, with oat flour in the batter and an oaty cinnamon streusel topping.This is one of my favorite baking recipes!Oat flour gives an incredible flavor to these muffins.When the cook was developing the recipe, her initial batch lacked the oaty flavor she . Add 2 tablespoons of apple cider and whisk until smooth. Instructions. Bake for 15 minutes until golden brown. Grease a 12 muffin cup pan with shortening or use paper muffin liners. Prepare a 12-cup muffin pan with nonstick spray. . Preheat oven to 375 degrees F. Line muffin pans with paper liners or coat with cooking spray. Whisk the dry ingredients in a large bowl. Bake at 425F for 5 minutes. Oats - This makes more of a crisp topping rather than a streusel, but oats bring a lovely texture and flavor. This crunchy, crispy, and melt-in-your-mouth buttery streusel topping is as addicting as you'd think! Set aside. Recipe For Muffins Streusel Topping, free sex galleries peach muffins with streusel topping just so tasty, rhubarb muffins with streusel topping recipe muffin streusel bread, . Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray. Bake at 350 degrees for 40-45 minutes or until the top is browned slightly and the oatmeal is baked through. In a large bowl, whisk together flour, ground cinnamon, allspice, nutmeg, ground cloves, salt, baking powder, and baking soda. Set aside. Yield. Step 3. Preheat the oven to 375 F. Chocolate Chip Zucchini Muffins With Oat Streusel Topping Old House. In a large bowl, whisk together the egg, milk, oil and vanilla, then add the rolled oats. Oat Muffins with Brown Sugar Pecan Crumble. In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, cinnamon (if using), and salt. To top a 9-inch pie, just double the recipe. Bake 22 to 25 minutes or until golden brown. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt. Cook Time: 17 minutes. Combine the oats, flour, brown sugar, pecans, cinnamon and salt in a bowl. To a large mixing bowl, add flour, oats, sugar, baking powder, baking soda, and salt. To create a larger crumb topping, squeeze bits of the butter-flour-sugar mixture together as you apply it to the top of your muffins, cakes, or pies to achieve desired texture. Step 1. Set aside. Combine with almond flour, sea salt, cinnamon, ginger, and turmeric . Bake the muffins for 23-25 minutes. Line muffin tins with muffin paper and spray with baking spray. Bake the oat crumble topping at 360F for 17-20 minutes total (if you're using regular flour) and 8-12 minutes more if you're using gluten free flour (it usually browns slower). Because every muffin is better with a streusel topping. In a separate bowl, cream the softened butter, then add the eggs and mix using an electric mixer to get a smooth mixture, for about 2 minutes. Mix the wet ingredients together in a medium bowl. Set aside. Line 12 muffin tins or rub with nonstick oil. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean. MUFFINS. Angie Fuller . In a medium bowl, combine flour, sugars, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Fold in the chopped nuts. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is . Fill each muffin liner 3/4 full. In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt. Instructions. Serve immediately while warm or let cool to room temperature and store in the refrigerator for up to five days. Set that aside, then move on to the oats. Bake at 350 F. for 40-45 minutes, making sure to cover them loosely with foil in the last 15 minutes of baking to avoid burning the tops. Whisk together to combine. Preheat the oven to 375 degrees Fahrenheit. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Directions. Add the mixed berries and toss to coat well. Preheat oven to 425F. Sprinkle with reserved streusel, patting gently. Spoon the batter into a prepared muffin tin. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a . These maple carrot muffins are vegan and can be made with whole wheat or white flour. The streusel will clump together into a wet mixture. Cut in butter using two forks, a pastry blender, or your fingers. Preheat oven to 400 degrees and line a 12-cup muffin tin or coat with cooking spray. In large bowl, use a handheld mixer to mix together the eggs, sugar, yogurt, butter, and vanilla. Bake the oat crumble topping: Transfer the mixture to a baking tray or cookie sheet, use your fingers to sprinkle evenly. Line a muffin pan with baking cups, spray the cups with baking spray, and set the pan aside. Prepare the crumble toppings by combining with a fork the dry crumble ingredients in a medium bowl. Add a small amount of batter to each muffin tin. Prep Time: 5 mins. Spray 12 muffin cups with cooking spray or use muffin liners. Set aside to cool. In a large bowl, whisk together the flour (s), oats, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Sprinkle each muffin with streusel topping. Preheat the oven to 200C (400F) and grease a 12 cup muffin tin. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. This sweet brown sugar, cinnamon, and oat mixture comes together in minutes and is the perfect way to top off all of your muffins, cakes, and pies! Make the streusel by mixing oat flour*, all purpose flour, white sugar, brown sugar, and salt. flour, vanilla, melted butter, cinnamon, baking soda, sugar, egg and 5 more. You do not want it to become a cohesive dough. Add sugars and stir well. Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal. Line a 12- cup muffin pan with liners and set aside. Melt the butter in a pan. Add cinnamon, sugar, nutmeg and 1/4 teaspoon salt and toss apples until they are evenly coated. Make the oat streusel topping: In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Mix oat streusel ingredients in a small bowl. Cool 5 minutes before removing from pan to a wire rack to cool. If desired, fan 3 thin slices of pear on top of each muffin. Whisk together flour, baking powder and baking soda in a medium bowl and set aside. Preheat oven to 375 degrees. To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Add olive oil, Greek yogurt, and vanilla to dry ingredients. For the muffins: In small mixing bowl, mix together the zucchini, egg, vanilla, oil and both sugars. Preheat your oven to 350 degrees. Coat a muffin tin with cooking spray. This mixture will be . Divide an add approximately 1/2 of the apricots to the muffins. Add milk, egg and vanilla and stir to combine. Top each muffin with oat streusel and bake! Add plain yogurt, mix to combine, then add the flour mixture and mix to combine well. Stir in the nuts, cinnamon, and extract. In a large bowl combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 teaspoon of baking soda, 3/4 teaspoon of salt, 3 teaspoons cinnamon, 1/2 teaspoon of ginger, and 1/4 teaspoon of cloves. Pour the streusel topping over the oatmeal mixture in the baking dish. Sprinkle tops of each muffin with streusel topping. Use a whisk to make sure everything is combined. Add in softened butter and combine until the mixture is coarse and resembles small pebbles. Set aside. In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in butter until combined and crumbly. In a medium mixing bowl, cream together butter and sugar. Top each muffin with approximately 1 tablespoon of streusel per muffin. Preheat oven to 350 degrees F. Line mini muffin pan with muffin liners. Banana Bread with Streusel Topping Go Go Go Gourmet. Line 2 muffin pans with paper liners or spray with non-stick cooking spray. Make a well in the center of the flour mixture and set aside. Preheat your oven to 375 degrees Fahrenheit (191 C). In a large bowl, whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg. Do not over stir. In another medium bowl, combine eggs, pumpkin, and melted butter. Preheat oven to 400F. 3. My favorite muffin recipe, topped with a sweet streusel topping. Fill lined muffin tins with muffin mixture. 4. Grease 2 loaf pans, 8 1/2 x 4 1/2 inches. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Add wet ingredients to dry ingredients and mix together until just combined. In a medium bowl, mash the bananas, then whisk in the buttermilk, brown sugar, oil, egg, and vanilla extract . Fill each liner about full. This recipe is enough streusel topping for a single batch of muffins. Cream the sugar and butter together in a bowl, and stir in the eggs. Add flour, baking powder, salt, cinnamon and nutmeg and stir to form a thick batter. (Do not overmix.) In a bowl combine all-purpose flour, finely ground oats, baking powder, and sugar. When ready to bake, place cupcake liners in a 12-cup muffin pan and preheat the oven to 425F. The mixture should be clumpy. I haven't tried any gluten-free options yet, but if you try it, let me know in the comments! Add the oats and cook for 6-8 minutes, until the oats and fragrant and golden. Alternatively, combine the flour, sugar, and butter in a mixing bowl with a pastry blender. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Slice 2 of the bananas in half length wise into quarters and then chop into bite-size pieces. Prepare the Streusel: Whisk together flour, oats, brown sugar, pecans, apple pie spice, and salt in a medium bowl. Make the streusel topping. Note: The oat streusel topping is optional but highly recommended. Stir in eggs, vanilla extract, and buttermilk. 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