Nutmeg Muffins with Streusel

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So, yes. There’s streusel on this muffin. Also yes, that edges it into the dessert category. That doesn’t mean we won’t eat it for breakfast, though! The nutmeg adds a nice spicy-nutty flavor for some depth, and the streusel is just plain good, and this muffin is a welcome start to the day.

Blueberry Streusel Muffins

Blueberry Streusel Muffins (Photo credit: LexnGer)



  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 5 Tablespoons cold unsalted butter, diced



  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. ground nutmeg
  • 1/2 tsp. cloves (optional)
  • 1/4 tsp. salt
  • 1/4 cup light brown sugar
  • 8 Tbsp. unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract



  • Preheat oven to 375 degrees F. Prepare muffin pan by lining with cupcake liners, greasing each cup or use silicone bakeware.
  • Streusel: whisk flour, brown sugar, nutmeg, and salt together. Add butter and (using a pastry cutter, a large fork, or your fingers) incorporate butter into flour mixture until butter pieces are mostly the size of peas. Set aside.
  • Muffin: whisk flour, sugar, baking powder, nutmeg, cloves (if using), and salt together in a large bowl. Add brown sugar and stir thoroughly.
  • In another bowl, whisk eggs, milk, vanilla extract, and butter together until well mixed.
  • Pour liquid mixture over dry mixture and stir together with a spoon or a spatula. Batter will be lumpy, but do not over-mix.
  • Pour batter into prepared muffin cups and sprinkle each one with streusel. Press streusel into batter (very gently).
  • Bake 20 – 22 minutes, or until a knife inserted in center comes out clean. Enjoy!


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