YOGURT STREUSEL MUFFINS

~ All You magazine - 11/19/10

STREUSEL
2/3 c. pecans, almonds or walnuts, finely chopped
1/3 c. packed light brown sugar
1/2 t. cinnamon
2 T. unsalted butter

MUFFINS
2 c. flour

1 t. cinnamon
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

4 T. unsalted butter, melted and cooled
2/3 c. sugar
2 eggs
1 t. vanilla
1 c. plain low-fat yogurt

In a small bowl, combine first three streusel ingredients. Cut butter into dry ingredients. Place in fridge while preparing muffins.

Preheat oven to 375 degrees. Line muffin tin with paper liners or coat with non-stick spray. 

To make muffins, whisk flour, baking powder, baking soda, cinnamon, and salt in small bowl. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir flour mixture into yogurt mixture until just combined.

Divide batter among muffin cups. Scatter streusel topping over each muffin and press lightly on crumbs to help them stick to batter. Bake 17-20 minutes or until tops are golden. Remove from pan and cool on rack. 

Makes 12 muffins.

Notes: I use whatever plain yogurt I have on hand, whether full-fat, low-fat, regular, or Greek. My experience is that the streusel makes a huge, wasteful mess when made as directed. So I like to double the muffin portion and leave the streusel part as is for a less messy topping, as is the case in the picture. 

Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream