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These Honey Spice Streusel Muffins are just perfect for your breakfast! Soft, sweet and spicy with the added crunch of a streusel topping. Yoghurt makes these muffins tender and soft, whilst the honey sweetens and adds a tang which is perfectly complimented by the spices; an Autumnal taste sensation!

Honey Spice Streusel Muffins | Annie's Noms - These Honey Spice Streusel Muffins are just perfect for your breakfast! Soft, sweet and spicy with the added crunch of a streusel topping. Yoghurt makes these muffins tender and soft, whilst the honey sweetens and adds a tang which is perfectly complimented by the spices; an Autumnal taste sensation!

Honey Spice Streusel Muffins | Annie's Noms - These Honey Spice Streusel Muffins are just perfect for your breakfast! Soft, sweet and spicy with the added crunch of a streusel topping. Yoghurt makes these muffins tender and soft, whilst the honey sweetens and adds a tang which is perfectly complimented by the spices; an Autumnal taste sensation!

These Honey Spice Streusel Muffins are just perfect for your breakfast! Soft, sweet and spicy with the added crunch of a streusel topping.

Prep Time 10 mins

Cook Time 13 mins

Total Time 23 mins

Ingredients

  • For the streusel topping:
  • 1/2 stick (56g) unsalted butter, left at room temp for 10 minutes
  • 1 cup (80g) rolled oats, not quick cook
  • 1/4 cup (35g) plain flour
  • 3 tbsp light brown sugar
  • For the muffins:
  • 1 stick (113g) unsalted butter, melted and slightly cooled
  • 1/3 cup (115g) runny honey
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (123g) natural yoghurt, you can substitute Greek yoghurt
  • 2 1/2 cups (350g) plain flour
  • 1/2 cup (100g) light brown sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions

  • Preheat the oven to 190C/375F and grease a 12 hole muffins tin.

  • Make the streusel first: place all ingredients into a medium sized bowl and rub together until combined and crumbly. You’re looking for very coarse breadcrumb size with some larger lumps. Leave to one side.

  • Pour melted and slightly cooled butter into a jug, then add honey, vanilla and eggs. Beat lightly until combined. Leave to one side.

  • Place the flour, sugar, baking powder, bicarb, salt and spices into a large bowl and stir until combined.

  • Add in the butter and honey mix and stir briefly. Add in the yoghurt and then stir until the batter is combined and smooth. Don’t be tempted to beat/over mix as your muffins will be rubbery.

  • Divide between the muffin holes, filling them level (I use a heaping 2tbsp cookie scoop).

  • Spoon streusel topping on each muffin* and press lightly into the muffin mix, so it doesn’t all fall off!

  • Place in the oven for 13-15 minutes, until risen, golden and an inserted skewer into the centre comes out clean.

  • Leave to cook in the pan for 10 minutes, before transferring to a wire rack to cool completely.

  • Serve either at room temp, or warmed with a little butter.

  • Muffins will keep in an airtight container, at room temp, for 4 days.

Notes

*You may have some streusel topping leftover. Why not spread it over a baking tray and bake until crunchy? It’s really addictive! Recipe by Annie of Annie’s Noms