These are a tad bit dry, and the yogurt gives it a slightly tangy taste but we still enjoyed these. Hopefully the daycare kids will enjoy it too! I got this recipe out of my All You Magazine.
Streusel topping:
2/3 cups pecans, almonds or walnuts, finely chopped (I used ground oatmeal instead)
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Muffins:
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup plain low-fat yogurt
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Preparation
Make streusel topping: In a small bowl, combine streusel ingredients and pinch together into large crumbs. Place bowl in freezer.
Make muffins: Preheat oven to 375°F. Line cups of a muffin tin with paper liners. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir in flour, baking powder, baking soda, cinnamon and salt with a wooden spoon. Fill each muffin cup with batter. Scatter streusel topping over each muffin and press lightly on crumbs so they adhere to batter. Bake until tops are golden, 17 to 20 minutes. Let muffins cool in pan set on a wire rack for 5 minutes, then remove muffins to rack to cool completely.
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