How To Make Nutty Streusel Muffins At Home || Anjali Pathak |

Muffins are really easy to make and taste best when eaten on the day, warm, straight from the oven. I love to add sweet spices to the everyday favourite recipes, but you can leave it out if you wish. And like with all muffins, the less mixing, the better! So don’t be tempted to keep stirring even if you see lumps of flour – this will make it lighter.

Makes 12

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)

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 ok.

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 centre 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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