Swedish Hazelnut Streusel Muffins are easy muffin recipe, perfect for breakfast or dessert. Mycke bra! Very good!
Proud to say these hazelnut streusel muffins are an excellent contribution to my recipe box coming from „Swedish department“ of my family. It was the first time I have seen a recipe measured in cups and tablespoons. So simple, and so tasty!
We were used to measure food with kitchen scales only until this delicacy appeared.
I have never cooked / baked anything by that method before.
So, I presumed, they are simple people. And they are: simple, 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.
If you love muffins, take a closer look for more:
Swedish Hazelnut Streusel Muffins
- Ingredients for muffins:
- 2 eggs
- 12 Tbsp all-purpose 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 topping:
- 4 Tbsp all-purpose 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.