Yogurt Streusel Muffins

     I haven't posted in months but the holiday season has inspired me to get something up here again.  This weekend, we picked out our Christmas tree and got some decorations up around the house.  Now it is beginning to feel more like the holiday season...which seems to be approaching so quickly this year!  Wren is enjoying the holiday decorations, although she always seems to be questioning what craziness we are up to.  Getting our tree yesterday seemed to be the strangest experience for her.  In the pictures, you can see the seriousness on her face, as if she was asking, "what are we doing now?"  I'm loving having her around, it makes everything about the season better!


Yogurt Streusel Muffins

Ingredients
Streusel
2/3 cup pecans, almonds, or walnut, finely chopped (optional)
1/3 cup packed light brown sugar
1/2 tsp cinnamon
2 tbsp unsalted butter, melted

Muffins
4 tbsp unsalted butter, melted and cooled
2/3 cup sugar
2 eggs
1 tsp vanilla
1 cup plain yogurt
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Method
Preheat oven to 375 degrees
1. Prepare the streusel in small bowl by combining all of the ingredients and pinching them together to form large crumbs.  Place in the freezer while you prepare the muffins.
2. In a large bowl, whisk together butter, eggs, sugar, vanilla, and yogurt.
3. Stir in flour, baking powder, baking soda, cinnamon, and salt.
4. Fill muffin tins lined with paper.  Then sprinkle and press the streusel topping over each one.
5. Bake for 17-20 minutes, or until the tops are golden.  Cool in tray for 5 minutes before moving to a cooling rack to cool completely.

*This recipe made 14 muffins