Categories: bread, breakfast, muffins
Ingredients
- Walnut Crumb Topping
- 1 cup finely chopped walnuts
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/2 cup brown sugar, firmly packed
- 1/3 cup butterscotch chips
- Cream Cheese Topping
- 6 ounces cream cheese
- 1 egg
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- Muffin Batter
- 1 cup brown sugar, firmly packed
- 3 tablespoons pure maple syrup
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 1 egg
- 1 1/2 teaspoons pure vanilla (optional)
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup finely chopped walnuts
Directions
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Preheat the oven to 375 F. Arrange oven rack to middle position. Line a 12-cup muffin tin with muffin liners and generously spray it with nonstick cooking spray. Place it on a parchment lined baking sheet.
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In a food processor, grind both sugars, nuts and butterscotch chips together to make a fine meal. Put mixture into a mixing bowl.
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Without cleaning the food processor bowl, blend the cream cheese topping ingredients well, and then spoon out into another bowl.
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For the muffins, to the food processor bowl, cream sugars with the butter until well blended and then add in egg and vanilla and mix well. Fold in buttermilk, flour, baking powder, baking soda, salt, and nuts and blend well, making sure no unblended sugar/butter is stuck in the well of the bowl.
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Scoop some batter into each muffin well. Spoon on some cream cheese topping and then streusel.
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Bake 30-35 minutes on middle rack of oven until muffins seem firm to the touch when gently touched.
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Makes 12