Not only did I toss a roast, potatoes, onions and carrots into the crockpot this morning, but I also took on some fresh baked muffins for a late breakfast. And ate three of them myself! All this, after baking chocolate chip cookies last week. It feels so good to be me again after my foodie self went on hiatus.
These muffins even got an A+ rating from my picky eaters, which surprised me because there are nuts in the streusel topping. Nuts, you guys. I was supposed to have ground up some slivered almonds, but I sprung for the pecan bits instead, and didn't even grind them. I thought twice about doing it, knowing the kids might not like it...but then I said "Fuck it...more muffins for me if they don't!". Their loss is my win. Or so I thought.
But, since this classic recipe was such a hit with my kiddos, and I know it's adult-approved, I feel I'd be doing the world an injustice if I didn't share the recipe. Hope you all enjoy it as much as we do!
Muffin Batter
3 c. flour
1 c. oats
1 tbsp. ground cinnamon
1 tbsp. all spice
2 tsp. baking soda
1 c. butter, softened
1 c. sugar
1/2 c. brown sugar
2 c. unsweetened applesauce
2 whole eggs
2 tbsp. vanilla
Streusel Topping
1 c. oats
1/2 c. brown sugar
1/4 c. flour
1/4 c. cinnamon
1/2 c. chopped pecans
1/4 c. butter, cold
Directions
For muffin batter: Combine flour, oats, cinnamon, all spice, and baking soda. Mix gently and set aside. In a large bowl, cream together softened butter and sugars, then add eggs, vanilla and applesauce and mix thoroughly. Add the dry ingredients and mix well.
For streusel: Chop butter into small squares and set aside. Combine all dry ingredients in a large bowl, then add butter. Using your fingers, mix butter into dry ingredients until a crumble is formed.
Scoop equal size batter portions into muffin papers and top with streusel mixture.
Bake at 350 degrees for about 25 minutes or until toothpick comes out clean.
