I’m told by our favorite TV weatherman (that’s you Tom) that, meterologically, autumn arrived September 1. Never mind that all of the calendars at my house say that autumn arrives on Wednesday, the 23rd. But who am I to argue with the expert?
Except that it’s still hot as blazes. And it’s really hard to start thinking about fall foods, ya’ know.
Except. Except that I have a THV11 session to prepare for on the 22nd (I’m taking next week off for some down time from #AWBU.) and a little news interview that’s coming up. And so, we’ll be heading well into the month by then, and I need to have something to seasonal to feature.
It’s not quite ready for pumpkin prime time I don’t think, and it’s still too hot for heavy soups or stews. Plus, I’m on a roll trying to Use It Up from my freezer (remember that?).
In the process of sorting through ideas and ingredients, I came across a 3-pound bag of shelled walnuts. Woops. I kinda’ sorta’ forgot about those…and I’m embarrassed to admit that they weren’t on my freezer inventory either. That’s not a good thing.
And that is how these muffins came about. Not too sweet. Short baking time. Freezer friendly for later use.
Pure genius, don’t cha think?
If you’re not familiar with raw or Demerara sugar, let me encourage you to experiment with their use. I like the depth of flavor they add, especially to baked goods.
What are some of your favorite ideas for this time of the year? Please share those with me cause I need your inspiration.
- 1/3 cup packed dark brown sugar
- 1/3 cup old-fashioned rolled oats
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 Tablespoons unsalted butter, softened
- 1/3 cup chopped, toasted walnuts
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger, optional
- 5 Tablespoons unsalted butter, softened
- 2/3 cup raw or Demerara sugar
- 3 large eggs, lightly whisked
- 1 teaspoon vanilla extract
- 1 cup buttermilk (fat-free is fine)
- Nonstick spray, Wondra or Baker's Joy
- Preheat oven to 350 degrees.
- Prepare 6 large muffin cups with nonstick spray and Wondra or Baker's Joy; set aside
- Streusel: Combine all of the streusel ingredients in a small bowl until well combined; set aside.
- Whisk together flour, baking soda, baking powder, 1/2 teaspoon kosher salt, cinnamon and ginger in a bowl; set aside.
- Cream 5 Tablespoons butter, sugar, eggs and vanilla in a large bowl.
- Beating at low speed, add in flour mixture and buttermilk alternately; beat just until combined.
- Using an ice cream scoop or a measuring cup, fill each muffin cup about half way. Sprinkle each evenly with a layer of streusel mixture; swirl.
- Spread remaining batter evenly among the muffin cups and sprinkle with the remaining streusel mixture.
- Bake at 350 degrees for approximately 30-35 minutes.
- Cool 8-10 minutes in pan on wire rack; remove and serve.
- Wrapped individually in plastic wrap and stored in a plastic zipper bag, these keep well in the freezer up to 1 month.
- These are not exceptionally sweet which makes them a nice option for breakfast.
