Pumpkin Streusel Muffins

Oh yes, it's that time. Time for some pumpkin! Yep, it's the pumpkin spice time of the year. So I'm joining in for a new recipe here on the blog - Pumpkin Streusel Muffins! I made this particular batch in my jumbo pan, but you are more than welcome to make them in a regular-sized pan. I just like how the jumbo ones look. So pretty and big.

I will always add a streusel topping when possible to things. I mean, who can resist a streusel topping? It's the best part most of the time, no? Also, these are super simple to make. You may dirty up a few bowls, but no mixer is required, no sir. And when you're hurrying on a Saturday morning, quick and easy is key.

These are yummy warm straight from the oven, but possibly even better once the pumpkin gets to sit for a day and become a little more moist. I know, there's that word that so many people hate, but there's just no way around it. You don't want a dry muffin, do you? I don't think so.

What I like is that you can also cut them up into quarters and just kind of munch on them when you need a little snack. That way you don't feel so gross when you've eaten an entire jumbo muffin in one sitting. Because whoa, that can be a lot of sugar, for sure.

Pumpkin Streusel Muffins
Author: Jen @ Fresh From The…
Servings: 6 Jumbo Muffins or 1 Dozen Regular Muffins
Prep time: 00:10

Cook time: 00:30

Total time: -00:40

Perfect for a pumpkin-y breakfast, with an awesome streusel topping that always makes everything better.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 1/3 cups pumpkin puree
• 1/3 cup vegetable oil
• 2 large eggs
• 1 ¼ cups granulated sugar
• 1/3 cup all-purpose flour
• 2 Tablespoons light brown sugar
• 2 Tablespoons unsalted butter

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the pumpkin, oil, eggs and sugar until well combined. Mix in the dry ingredients and stir until just combined. Divide batter into your muffin cups (about 3/4 full).
4. In a small bowl, mix together the 1/3 cup flour and brown sugar. Then, cut in the butter until it's in nice small bits. Spoon the streusel evenly over your muffins.
5. Bake for 30-35 minutes for jumbo muffins, 25-30 for regular size, until a tester inserted in the center of a muffin comes out clean.
6. Cool in the pan on a rack for five minutes, then transfer muffins to a wire rack to cool completely.

Recipe adapted from Smitten Kitchen 

Jumbo Blueberry Streusel Muffins

 

Berry season is upon us, friends. Ripe and plump and lovely berries are popping up in groceries, and I had to pick up some blueberries this weekend. I've made some blueberry baked goods in the past with the Summer Berry Bundt Cake, the Blueberry Crumb Bars, and the Raspberry-Blueberry Muffins, to name a few. This time I went for something more traditional with a straight up bakery-style jumbo blueberry muffin. I included some streusel topping here too, as I think everyone loves a streusel topping, but you can of course make these without. I did one without the topping so you can see what that looks like too.

The nice thing about baking with blueberries is that you can always take some that are not quite ripe yet, not really great for eating straight from container to mouth, bake them up, and voila! They are transformed in the baked good into sweet and tart deliciousness. I went for the jumbo variety here, because I have a nicer jumbo muffin pan than a regular-sized one, and because, duh, you get to feel like you went to a fancy bakery and got yourself a nice big muffin. Only you can make this super easily at home. You probably have all of the ingredients already waiting to be used in your kitchen.

Oh also - I didn't do it this time around, but a fun thing to do with streusel is to fill up your muffin tin halfway, stick some streusel in there, then fill up the rest, then stick some streusel on top for a double dose of streusel goodness in your muffins. Totally up to you! This recipe is pretty dang versatile. You can substitute other berries and get great results too. And, yes, if you want to make regular-sized muffins, that works too. You just have to adjust your baking times to be a bit less and take out that initial five minutes at a higher temperature.

So what are you waiting for? If you're a fan of blueberry muffins, you should definitely give these a try at home rather than buying one of those jiffy box mixes. You can use frozen blueberries here, too, so it's easy to do any time of the year!

Jumbo Blueberry Streusel Muffins

Ingredients

• FOR THE STREUSEL
• 3 Tablespoons butter, semi-melted
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/8 teaspoon baking powder
• FOR THE MUFFINS:
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1 cup buttermilk (can substitute regular milk if needed)
• 1/2 cup oil (canola, vegetable, or melted coconut)
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries

Cooking Directions

1. Preheat oven to 425F. Spray your muffin tin with non-stick spray.
2. In a small bowl, combine your streusel ingredients with a fork until coarse and almost sandy. Set aside for now.
3. In a large bowl, toss together your flour, baking powder, salt and cinnamon for about 20 seconds.
4. In a medium bowl, whisk together the egg and sugar until combined well. Whisk in the oil, milk and vanilla. Slowly fold the wet ingredients into the dry ingredients and mix carefully by hand, making sure not to overmix. Just make sure you don't have any big bits of flour. It'll be nice and thick and slightly lumpy. Then, fold in your blueberries.
5. Pour your batter into your prepared muffin tin, filling all the way to the top. Then, sprinkle the streusel generously on top. Bake at 425F for five minutes. Turn the oven down to 375F and bake for another 20-25 minutes until the tops are golden and the centers are set. Allow to cool in the pan for 10 minutes before enjoying!

Recipe slightly adapted from Sally's Baking Addiction

Raspberry-Blueberry Muffins w/ Streusel Topping

This post is coming a few weeks after the fact for these muffins, but that does not diminish their loveliness in mine own eyes.

Because these muffins? They're kind of great.

You wouldn't necessarily think to combine raspberries and blueberries together in a muffin, since you nearly almost always see just blueberries, but let me tell you something - why not? Why is this not a more common thing? Is it because of growing seasons or something? I really know nothing about growing seasons, so this could be true. Or it could be people just make blueberry all the time because they are boring old fuddy duddies.

But me? I push the envelope! Not really, I just happened to have a lot of both on hand and wanted to do something fun with them together. And then I still had two little plastic boxes of the raspberries go bad on me. Dang it!

But before that, there were muffins...

Raspberry-Blueberry Muffins with Streusel Topping

Ingredients

• FOR THE STREUSEL TOPPING:
• 1/4 cup all-purpose flour
• 2 Tablespoons butter, softened
• 2 Tablespoons granulated sugar
• 2 Tablespoons old-fashioned oats
• FOR THE MUFFINS:
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup buttermilk
• 1 Tablespoon ground flax seed (optional)
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries

Cooking Directions

1. Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners OR spray with non-stick spray and go liner-free.
2. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
3. In a bowl, whisk togteher the flour, sugar, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine. Add the dry ingredients to the wet and stir just to combine. Batter will be somewhat lumpy, make sure to not overmix. Gently fold in the blueberries and raspberries so they do not break open, and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
5. Let cool in the tins for about 10 minutes, then remove and cool on wire racks.

Adapted from a recipe by Emeril on foodnetwork.com

In photos:

Crumbly topping! Tip: if you like nuts, you can use chopped walnuts or pecans instead of oatmeal.

The butter and eggs and "buttermilk" all mixed together. Why is the buttermilk in quotes? Because I used powdered, so this is actually butter, eggs and water.

And all of the dry ingredients, which includes the buttermilk powder. You see, you add the powder to the dry ingredients, and use water instead in the wet. Easy peasy lemon squeezy. (As another aside, the original recipe calls for a bunch of lemon zest... I am not a lemon fan, so that was nixed!)

Wet and dry all mixed together. Slightly lumpy, and that's okay.

A berry good time! Oh man, sorry. Bad pun.

I just sprayed my tin with non-stick spray, as I did not have any liners. They plopped out fine, but did make for harder traveling. Also, I put these in the oven for a full minute before I remembered to add the streusel topping! Quell horror!

Oh wow, these bake up quite nicely, don't they?

Can I tell you something? These muffins tasted like I had bought them at a bakery. They were really that good. I was kind of amazed at how professional they looked and tasted. Or wait, no! No, I was not amazed! I was like - oh yes! Duh! I am amazing, and it is to be expected! Ha, sure.

Strawberry Streusel Bars w/ White Chocolate Drizzle

I am not ashamed to admit that this is another strawberry recipe. What can I say? I love me some strawberries. A lot. What I can also say: please buy organic strawberries. They are so, so, so much better, it's amazing. I had some from Costco, and they were huge but sour. I got some from Trader Joe's, and they were small but delicious. Small and delicious is always the way to go. 

What did I make this time around?

Strawberry Streusel Bars, with a white chocolate "drizzle." My drizzle was not so drizzly, so... oh well! My white chocolate was probably not of the highest quality. There I said it! For shame! Eh.

I love strawberries. The end.

Strawberry Streusel Bars with White Chocolate Drizzle
(adapted roughly for a cake pan. Original recipe for a 15x10 jelly roll pan at Tasty Kitchen)

1 cup oats
3/4 cup flour
3/8 cup white sugar
3/8 cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, cold, cut into pieces
2 oz fluid strawberry jam
1 cup strawberries, chopped
1/2 oz fluid white chocolate

Preheat the oven to 350F. Whisk together the oats, flour, sugars, baking powder, baking soda and salt. Blend in the butter either with a pastry blender or your hands. Reserve a 1/2 cup of the mixture, but dump the remaining into the ungreased cake pan and press into a crust. Bake 12-13 minutes. You don't want this brown on the top, so don't overbake.

Warm up the jam and drizzle it on the crust. Spread it around if need be. Spread out the chopped up strawberries and sprinkle with the reserved topping. Bake 20-25 minutes until the crumbs on top are slightly browned.

Cool 1 hour.

Melt the white chocolate and drizzle on top. Cut into bars. Or wedges. Or whatever you fancy.

In photos:

Flour mixture all whisked together.

With the butter blended in. Just more crumbly looking, really.

Press it into the bottom of the pan, like so (but remember to save 1/2 cup for later). Stick it in the oven for 12-13 minutes.

It'll come out like this, only probably not blurry in person.

Spread around the jam.

Then the strawberries.

And crumble that 1/2 cup of flour stuff on top. Into the oven for 20-25 minutes!

Take it out of the oven, and it will look like this.

After you've waited an ungodly hour, drizzle that white chocolate stuff and cut into bars.

Enjoy! Please don't mind the clumpiness of my white chocolate. I'm sure you can do better.

Streusel Topped Pumpkin Bread

Let me just start by saying how much I have come to love pumpkin anything. I remember when I was a kid I always turned my nose up at pumpkin pie because it seemed weird. I don't know where I got that impression, but suffice to say, I am no longer so foolish. Pumpkin = delicious. I'm glad there is not supposed to be a shortage this year. Last year, it really messed with my baking plans. Anyway, the pumpkin recipe I bring to you is one I saw on Tasty Kitchen, and I just had to try it. Pumpkin and bread, two of my favorite things.

The below recipe is the one taken directly from the aforementioned Tasty Kitchen, though I did not follow it exactly. I only have one bread pan (which I had to actually go buy because I didn't have any). So, first off, I halved it. And secondly, I hate flax seeds with a passion, so did not include those in the streusel topping. I also did not put in the pecans out of sheer laziness and not having a food chopper. And being kind of sick of them after the pecan pie muffins. I also did not have some of the spices called for in the bread recipe. It turned out fine, but I suspect would've been even better if I had had those spices to add.

Streusel Topped Pumpkin Bread

Ingredients

* ¾ cups Butter, Softened
* ¾ cups Granulated Sugar
* ¾ cups Dark Brown Sugar
* 1 teaspoon Vanilla
* 4 whole Eggs
* 2-½ cups Pumpkin Puree
* 3 cups All-purpose Flour
* 3 teaspoons Baking Powder
* ¾ teaspoons Baking Soda
* 1 teaspoon Salt
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ¼ teaspoons Allspice
* ¼ teaspoons Grated Nutmeg
* ⅛ teaspoons Cardamom
* ½ cups Buttermilk

* FOR THE STREUSEL TOPPING:
* ¼ cups Butter, Softened
* ½ cups Brown Sugar
* ¼ cups Oatmeal
* ¼ cups All-purpose Flour
* 1 teaspoon Cinnamon
* 3 Tablespoons Ground Flax Seed
* ¼ cups Chopped Pecans (optional)

Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

In pictures:

 

Here is the streusel topping. As you can see, I just used a fork.

 
And here is the butter and sugars mixed together. I just did it by hand, again out of laziness for not wanting to get out my hand mixer. And a bonus tip! If you don't have dark brown sugar, don't worry. You can either add two Tbsp molasses to 1 cup white sugar, or 1 tbsp to 1 cup brown sugar and make your own!

 
Vanilla and eggs added.

 
And the pumpkin! Oooh it's turning orange!

 
And now the flour mixture is added in as well.

 
And it's about ready to go into the oven! This pan was a 9" pan, so if you have an 8" pan, it would fill it a little bit higher.

 
And, out of the oven. As you can see, it doesn't rise a lot. That's how sweet breads tend to be. Dense and delicious.

Mmmmm.....

The verdict is: yummy. I would say the only thing is that I definitely think it's probably better with the added extra bit of spices. It's fine without, just might add that something extra. And I could've used even more streusel topping. And on the bottom I can taste some of the egg, but maybe I just didn't cook it quite long enough. But I was afraid of over-cooking since the pan was a slightly larger size. ANYWAY. It's good. If you like sweet breads and pumpkin, you'll love this.