cardamom streusel mega muffins (makes 6 large muffins; adapted from here)
1/4 cup all-purpose flour
1/4 cup white or packed light brown sugar
2 Tablespoons butter, slightly softened and cut into pieces
1/2 teaspoon ground cardamom
1 1/8 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon espresso powder (optional)
1/4 cup unsalted butter
2 Tablespoons vegetable oil
1/2 cup sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
Mix the streusel ingredients in a small bowl until crumbly. Set aside.
Heat oven to 350 degrees F. And spray or grease muffin tins. Set aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder (if using), and set aside.
Mix the butter and sugar and oil together until fluffy. Add the egg and vanilla extract and mix again until egg is blended in.
Add the flour mixture to the butter mixture and stir until flour is moistened. Add the sour cream and stir into the batter until just mixed in.
Add muffin batter to about halfway for each muffin mold. Top each muffin with the streusel topping, dividing the topping evenly among all the muffins.
Bake for about 22 minutes or until centers are baked and edges are golden brown. Remove from oven and leave in muffin molds for a few minutes before removing. Serve warm.
2 responses to “cardamom streusel mega muffins”
Cardamom is like a best-kept secret, in my opinion. 👏
No argument from me Gail. It’s the best!
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