Monday Morning Muffins


There is nothing more comforting than to wake up to the aroma of sweet somethings baking in the oven. Well of course there is no comparison to your mom’s shout waking you up, but of course that becomes only soothing to you when you are thousands of miles away from her 🙂

Well coming back to the baked goodies in morning, these pecan streusel covered muffins are right up the alley. The addition of chocolate chips in the batter makes them more scrumptious. Well they are optional – NOT 😀 And the best thing is you can have these in around 30 minutes. Warm muffins with a cold glass of milk, now THAT is a great way to start your Monday morning, innit? 😀 Also this muffin recipe is a great base recipe to be tweaked as you like.


Yes that is a Trader Joe’s bag underneath my muffins (entirely because we couldn’t wait to gobble up ’em muffins…not because I am promoting Trader Joe’s. Although I can for their baking chocolate chunks and their dark chocolate covered almonds :D). This time I had some leftover pecan streusel topping from my coffee cake and I used that. If you haven’t tried that cake already, then please do. It is a crowd-pleaser to say the least and a perfect cake for a summer picnic.

Ok to whip up a batch of these beauties you will need:


2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1/4 cup sour cream (you can go upto 1/2 cup)

1 egg

3/4 cup mini semi-sweet chocolate chips (optional)

2 tablespoons butter, melted

1/2 cup chopped pecans

1/4 cup brown sugar


Heat oven to 400 degrees F. Grease bottoms only of a 12 muffins pan or line with baking cups.

In a large mixing bowl combine flour, white sugar, baking powder and salt. In a separate bowl, whisk together milk, egg, sour cream and oil. Pour this mixture in the dry ingredients and mix till incorporated. There will be some lumps in it but no worries. Add in the chocolate chips, if using, and stir.

In a small bowl make the sreusel topping by combining the butter, brown sugar and pecans. Scoop muffin batter with help of an ice-cream scoop in the muffin pan and top with pecan topping. Do not fill more than 2/3 full. Bake for 20-25 min. Serve warm.

Muffins are best eaten the same day. If you have leftovers, store in an air-tight container. Consume within 3 days.

Preparation Time: 30-40 mins.


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