Walnut Streusel Muffins

  • Yield 18 servings
  • Prep 20 mins
  • Cook 25 mins


3 cups flour
1-1/2 cup packed brown sugar
3/4 cup butter or margarine
1 cup chopped walnuts
2 teaspoons baking powder
1 teaspoon each nutmeg and ginger
1/2 teaspoon each baking soda and salt
1 cup buttermilk or sour milk
2 -- eggs, beaten


  1. In mixing bowl combine 2 cups of the flour and the sugar; cut in butter to form fine crumbs. 

  2. Measure ¾ cup of the crumbs and combine with ¼ cup of the nuts; set aside. 

  3. To  remaining crumb mixture add remaining flour, the baking powder, spices, soda, salt and remaining nuts.  Combine buttermilk and eggs; stir into dry ingredients just to moisten. 

  4. Spoon into 18 greased or paper-lined 2 ¾-inch muffin cups, filling about 2/3 full.  Top each with a generous spoonful of reserved crumb-nut mixture. 

  5. Bake in 350F oven 20 to 25 minutes until springy to the touch.  Cool 10 minutes; loosen and remove from pan.



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