These muffins, made with basic ingredients, are deliciously simple, easy AND – made with whole wheat flour – somewhat healthy until you get to the brown sugar streusel. I mooched the brown sugar streusel recipe off another one of our favorite muffins, doubled it and used it as a filling and topping in these muffins. Next time I make these (soon), I will make two separate streusel recipes, one for filling and one for topping. There was a tad too much butter in the filling and the muffins ‘leaked’. However, this did NOT destroy the flavor or moist texture of them nor did it hinder us from wholeheartedly devouring them for breakfast Thanksgiving Day (and leave us wanting more).

Whole Wheat Cinnamon Streusel Muffins
adapted  from Taste and Tell

4 t. baking powder
1/2 t. salt
1 T. cinnamon
2 c. whole wheat flour
1 c. sugar
2 eggs
1 c. milk
1/4 c. sour cream
1/2 c. oil
1 1/2 t. pure vanilla extract

Brown Sugar Streusel (double for filling and topping):
5 T. brown sugar
1/2 t. cinnamon
2 T. cold butter
1/8 c. chopped pecans (if desired)

Whisk cinnamon and brown sugar until blended. Cut in butter with a fork or pastry blender until crumbly. Set aside.

Preheat oven to 375° and prepare a muffin pan by lining or greasing. 

Whisk dry ingredients together in a medium bowl until well blended. Start mixing wet ingredients by whisking milk and oil together, then add vanilla and sour cream and blend. Whisk in eggs until slightly beaten. Pour all at once into dry ingredients and stir until just blended. 

Fill muffin cups 1/4-full, add filling, more batter, then top with more streusel and a few pecans, if desired. I did not measure my batter or streusel mixture (sorry), but had plenty of both for 1-dozen large muffins. Bake for 13-15 minutes or until done.