We are so excited for festive fall recipes with loved ones. Our friend Amanda Wilens just introduced us to our new favorite muffins for our weekend brunches. Take a peek below to try this recipe at home.
1. In a medium-sized bowl, mix all of the ingredients except for the butter using a fork.
2. Add in cubes of butter and mix with a fork, pushing down to create crumbles. Mix it all together until it is all a crumbly texture.
3. Set aside until assembling muffins.
1. In your stand mixer (or a large bowl) with your paddle attachment, mix your sugar and oil. Whip for about 2-3 minutes. Add in eggs one and a time. Add in vanilla.
2. In a separate large bowl, mix your dry ingredients until combined.
3. On a low speed, slowly add half the dry ingredients into the wet ingredients. Mix until fully incorporated. Add in heavy cream until incorporated. Add remaining dry ingredients. Do not over mix, but make sure it is fully incorporated.
4. Preheat the oven to 375°F. Prepare your muffin pan with oil or paper liners. (I prefer to use tulip baking cups to contain everything. Then keep on or remove to serve!)
5. Scoop half of the batter into each of the 12 muffin/cupcake wells (about 1 ½ Tbsp per muffin well). Top with just a little, about 1-2 tsp, streusel. Fill the muffin wells with the remaining batter (about 1 ½ Tbsp). Then top with remaining streusel, about 2 Tbsp each. (It seems like a lot, but it will cover the entire muffin top this way). Slightly push the topping into the muffin batter with the back of a spoon or your fingers.
6. Once the oven is ready, place in the oven and bake for 9 minutes at 375°F. Reduce heat to 350° and cook for another 11-13 minutes. Test with a toothpick until it comes out clean.
7. Remove and allow to cool. Enjoy!
If you try Amanda’s recipe, let us know in the comments below or share with us on Instagram!