Yogurt Streusel Muffins

"The appearance of hot quick breads on the breakfast board 'is a means of breakfast grace not to be underrated by the wise housewife.'"

~Marion Harland, 1903, quoted by Marion Cunningham in The Breakfast Book

• These were a big hit! I doubled the recipe, using regular (not low-fat) yogurt, and the result was 24 muffins, plus an extra-large muffin, plus 6 mini-cakes. (Are Pampered Chef muffin pans unusually small? ) 
• Of course, any muffin aficionado knows you must top the warm muffins with butter before serving. :)

• 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

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

~original recipe here

With love,

Trisha