Holiday Treat: Yogurt Pecan Streusel Muffins

Yum

It's holiday baking time and I've got a treat for you today!

Each year for Christmas breakfast I make a special treat that's a holiday tradition.  But what do you make the day after Christmas?  Everyone is tired but you still want that holiday feel to your meal.  Never fear, turn to my latest holiday treat:

YOGURT PECAN STREUSEL MUFFINS

These holiday inspired muffins will fill your house with holiday scents of cinnamon!  They are moist and sinfully delicious inside and topped with a decadent pecan cinnamon brown sugar streusel.  These muffins are to die for!

This is a small batch of 6 muffins.   Just easy enough to whip up for a holiday breakfast treat.  One the kids and the whole family will devour in no time!  The muffins whip up in one bowl so clean up is easy.  Plus, they have the addition of Greek Yogurt for a healthier treat plus a kick of protein. 

These are defiantly something you will want to make right away.  You can double the recipe for a batch of 12 with no problems.  You may want to because these babies will be gone in no time!

Enjoy!








Yogurt Pecan Streusel Muffins


yield: 6 muffins



Streusel topping:
1/3 cups pecans, finely chopped
1/6 cup packed light brown sugar
1/4 teaspoon ground cinnamon

1 tablespoons unsalted butter, melted 

Muffins:

2 tablespoons canola oil  

1/2 teaspoon vanilla extract 

1/2 cup plain non-fat Greek yogurt (such as Fage)

2 tablespoons 2% milk

1 large egg 

1/3 cup sugar
1 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 heaping teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 400 degrees.  Spray a 6 well muffin tin with cooking spray.  Set aside.

In a small bowl, combine streusel ingredients and mix together into large crumbs. 

In a large bowl add oil, vanilla, yogurt, and the egg.  Whisk until well combined.  Add the sugar, flour, baking powder, baking soda, cinnamon and salt.  Mix until just combined.  Do not overmix.

Scoop into a prepared muffin tin.  Top with streusel topping.  Bake for 17-19 minutes until golden brown.  Remove from the oven and cool in pan for 5 minutes.  Remove from the pan to a cooling rack.  Serve.



adapted from: My Recipes