Walnut Streusel Muffins

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


3cups flour
1-1/2cup packed brown sugar
3/4cup butter or margarine
1cup chopped walnuts
2teaspoons baking powder
1teaspoon each nutmeg and ginger
1/2teaspoon each baking soda and salt
1cup 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.

Nutritional Info *per serving

  • Calories 270
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 6g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 3g
  • Cholesterol 40mg
  • Sodium 250mg
  • Potassium 110mg
  • Carbohydrate 36g
  • Fiber 1g
  • Sugars 19g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 8%