Streusel-topped Cinnamon Chip Muffins Recipe

directions

Heat oven to 400 degrees F. Line muffin cups with paper bake cups.

In medium bowl, beat egg; stir in milk and oil. Set aside.

Combine flour, sugar, baking powder, and salt; add to egg mixture, stirring just until dry ingredients are moistened. Gently stir in chips.

Fill muffin cups 2/3 full with batter. Sprinkle with struesel topping.

Bake 20 minutes or until golden. Cool in cups 5 minutes. Remove and serve warm.

For Struesel: Combine ingredients and mix with fork until crumbly.

nutrition data

327 calories, 18 grams fat, 38 grams carbohydrates, 5 grams protein per serving.

reviews & comments

jmac REVIEW:
February 7, 2011

This was a very simple recipe. Not the most flashy dessert, but easy enough for anyone to make and quick, making it a good choice for a weeknight or last-minute company. I added 1/2 tsp each of Chinese cinnamon and Indian cinnamon to the batter, decreasing the cinnamon chips to 7 ounces. For the topping, I increased the amounts by 50% to have enough to cover the batter, which I put into a greased 8 inch square pan instead of muffin tins. This method requires increasing cooking time by about 6 minutes. The texture didn't suffer a bit from doing this--nice tender crumb. Delicious, and a nice companion to a cup of tea.

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