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Recipe: Nutty Streusel Muffins For Your Tea Party


Nov 19, 2015

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

easy

INGREDIENTS

    For the streusel topping:
    30g butter, chilled and cut into 1cm cubes
    55g plain flour/maida
    25g caster sugar
    30g hazelnuts, roughly chopped
    For the muffins:
    240g plain flour/maida
    115g brown sugar
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon green cardamom seeds, finely crushed
    100g hazelnuts, roughly chopped
    150ml milk
    115g butter, melted and cooled
    2 eggs, beaten
    ½ teaspoon vanilla essence (optional)
    ½ teaspoon green cardamom seeds, finely crushed
    100g hazelnuts, roughly chopped
    150ml milk
    115g butter, melted and cooled
    2 eggs, beaten
    ½ teaspoon vanilla essence (optional)

DIRECTIONS

Muffins are really easy to make and taste best when eaten on the day, warm, straight from the oven.

Method:
1. First, make the streusel topping. Place the butter in a large shallow bowl and sift over the flour.

2. Rub them together until it resembles large breadcrumbs. A few lumps are okay.

3. Stir in the sugar and hazelnuts.

4. Pop back in the fridge until you are ready to use it.

5. Preheat the oven to 190°C/375°F/gas 5 and line a 12 hole muffin tin with paper cases.

6. In a bowl sift together the dry ingredients – flour, brown sugar, baking powder and baking soda.

7. Stir through the crushed green cardamom and hazelnuts.

8. In a large bowl mix together the wet ingredients – milk, butter, eggs and vanilla essence (if using).

9. Make a well in the dry ingredients and pour in the wet ingredients. Quickly mix together, only using 15-20 strokes.

10. Fill the muffin cases evenly with the batter.

11. Sprinkle over the chilled streusel topping and bake in the center of the oven for 20 minutes, or until they are well-risen and golden brown. Test by inserting a skewer into the middle of a muffin, it should come out clean.

12. Leave to cool on a wire rack.

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