Swedish Hazelnut Streusel Muffins : Mycke bra ! Very good !
Proud to say these Swedish Hazelnut Streusel Muffins are an excellent contribution to my recipes box coming from „Swedish department“ of my family. It was the first time I have seen a recipe measured in cups and table spoons.
We were used to measure with kitchen scales only until this delicacy appeared.
So, I presumed, they are simple people. And they are; uncomplicated, grateful, humble with a heart of gold. Swedish family, tall and slim, fits so fine to us: Mediterranean, earthy and laud people.
They are a cooling factor. They bring balance to everything we do. Thank God.
Swedish Hazelnut Streusel Muffins
- Ingredients for muffins:
- 2 eggs
- 12 Tbsp flour
- 8 Tbsp sugar
- 10 Tbsp butter, melted
- 8 Tbsp ground hazelnuts
- 2 tsp baking powder
- 2 Tbsp vanilla extract
- 8 Tbsp sour cream
- Ingredients for streusel:
- 4 Tbsp flour
- 2 Tbsp brown sugar
- 3 tsp butter, room temperature
- 2 Tbsp ground hazelnuts
Preheat the oven to 180 C / 356 F.
Insert 12 muffin cups into 12 holes in your muffin tray.
In a medium sized bowl, mix all the muffins ingredients to have smooth batter. Leave aside.
In a small bowl, mix streusel ingredients to get crumby mixture.
Spoon the batter into muffin cups to fill 2/3 of each cup and sprinkle with streusel mixture.
Bake for 25 minutes. Take the tray out and leave to cool before serving.