Description
Light and airy muffins packed with flaxseed goodness and topped with a delightful crunchy streusel.
Ingredients
Scale
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk
- 1/4 cup old-fashioned rolled oats
- 1/4 cup brown sugar (for streusel)
- 2 Tbsp whole wheat flour (for streusel)
- 3 Tbsp unsalted butter, melted (for streusel)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin pan with paper cupcake liners.
- In a medium bowl, mix oats, 1/4 cup brown sugar, and 2 Tbsp whole wheat flour for the streusel. Add melted butter and stir until crumbly; set aside.
- In a separate bowl, whisk together whole wheat flour, all-purpose flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large mixing bowl, beat together 1/2 cup unsalted butter and 1 cup brown sugar until creamy. Mix in eggs and vanilla, then slowly add the buttermilk.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into prepared muffin cups (about 3/4 full) and sprinkle the streusel topping generously over each.
- Bake for 22-28 minutes or until a toothpick comes out clean.
- Let the muffins cool for 10 minutes in the pan, then transfer to a cooling rack.
Notes
For best flavor, use freshly ground flaxseed. Store in an airtight container for up to 5 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg