|10 tbspButter; melted|
|1 3/4 cFlour|
|1 tbspBaking Powder|
|1 1/4 tspCinnamon; ground|
|1/2 Vanilla bean|
|2/3 cMilk; room temperature|
|1 lgEgg; room temperature|
|1 1/4 cFruit; (berries, peaches, apples,etc)|
|-- mix in's --|
|3/4 cNut pieces such as pecans or walnuts|
|1 1/4 cStrawberries; sliced into 1/4 " pieces|
|1 1/4 cBlueberries|
|1 1/4 cRaspberries|
|1 1/4 cPeaches; sliced into 1/2 " pieces|
|2 tbspPoppy seeds|
|5 tbspButter; melted|
|2/3 cConfectioners Sugar|
Breakfast Muffins Preparation
Preheat oven to 400. butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl, whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg: whisk to combine. Fold butter mixture and fruit into flour mixture: use no more than 10 strokes.
For struesel: mix all ingredients in a bowl with fingers until crumbly.
Spoon 1/4 C batter into prepared cups: press 2 T Struesel on top of each. Bake until tops are golden, 15-17 min. Remove from oven: let cool in pan 15-20 min. before transfering to wire rack. Serve warm or at room temperature.
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Breakfast Muffins Reviews
Made these with pineapple. Delicious.
3 years, 2 months, 2 weeks, 3 days, 1 hours, 21 minutes ago
[I posted this recipe.]
6 years, 9 months, 2 weeks, 18 hours, 29 minutes ago
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