Streusel Surprise Muffins * Dig In With Dana

Make Streusel Surprise Muffins today with your favorite jelly or jam.

Today I’m feeling like strawberry.

But tomorrow, I might be in the mood for chunky applesauce, orange marmalade or cherry preserves. Choose your favorite and fill these muffins with any filling you like.

These muffins are airy and not too sweet, with a surprise bite of jelly or applesauce in the middle and a lip-smacking crunch of oatmeal streusel on top. It’s the perfect breakfast/snack-time/anytime muffin for a special occasion or no occasion at all.

These muffins are versatile. I used my favorite flavors, cinnamon and nutmeg, along with applesauce or strawberry filling. But you can tailor the spices, fillings and toppings to suit your palate. Instead of cinnamon and nutmeg, use 2 t vanilla. Fill the middle with anything from applesauce to lemon curd to chocolate chips.

I can’t wait to hear how you make these muffins your way. Use the photos as a guide and dig in to some streusel surprise muffins. They are SO good!

Streusel Surprise Muffins

Adapted from Muffins by Elizabeth Alston

Makes 12 regular or 24 mini muffins

Ingredients for streusel

½ cup quick-cooking oats

1/3-cup sugar +1 t cinnamon

¼ t kosher salt

zest of 1 lemon or orange

6 T butter, cut into small pieces

Ingredients for muffins

2 cups all-purpose flour

¼ cup white sugar

1 T baking powder

1 t cinnamon

1 t nutmeg

½ t kosher salt

1 large egg

1 cup buttermilk or plain yogurt

( or 1 cup milk of choice + 2 t lemon juice or white vinegar)

1 stick butter or margarine, melted

½ cup fruit preserves (jelly) or chunky applesauce

Baking spray or muffin liners

Directions

Preheat oven to 350 F or 325 F convection. Spray muffin cups or use baking liners.

Prepare streusel.Using an electric mixer or sturdy spatula, combine oats, sugar, 1 t cinnamon, salt and citrus zest. Add butter. Mix until crumbly and butter is roughly the size of peas. Put streusel in a bowl, cover and freeze until ready to use.

Prepare muffin batter. Mix together flour, sugar, baking powder, spices and salt. In another bowl, whisk together egg, buttermilk or yogurt and melted butter. Pour wet ingredients over dry and mix gently just until dry ingredients are moistened.

Fill muffin cups:Remove streusel from freezer. Set up an “assembly line” with bowl of batter, jelly or applesauce and streusel next to muffin pans. Using a small ice-cream scoop or tablespoon, fill bottom layer of muffin tins with 1 T (or ½ T) of batter. Top with 2 teaspoons (1 t for minis) of jelly or applesauce. Add top layer of batter, enough to cover the jelly or applesauce. Sprinkle 1 T (1½ t for minis) streusel bits on top.

Bake regular muffins 25 – 30 minutes and minis 15 – 20 minutes until lightly brown and firm to the touch in the center. Let cool before loosening around the edges of each muffin with a butter knife. Firmly cut in between muffin edges that are touching. To remove, gently turn cooled pans upside down onto parchment paper or cutting board. Turn muffins upside down and trim around edges with a paring knife.

Serve warm or room temp with butter, jelly and a sprinkle of nutmeg or cinnamon.

Muffins will last wrapped and frozen up to three months.

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