Recipes

Toppings for a Dozen Muffins

 

Toppings for a Dozen Muffins

Pillsbury Recipe by Pillsbury

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Ingredients

  • CINNAMON-SUGAR TOPPING
  • 5 1/2  teaspoons sugar
  • 1/2  teaspoon cinnamon
  • OAT-ALMOND TOPPING
  • 5  tablespoons rolled oats
  • 1  tablespoon chopped almonds
  • CINNAMON-HAZELNUT STREUSEL
  • 2  tablespoons All Purpose or Unbleached Flour
  • 2  tablespoons brown sugar
  • 2  tablespoons finely chopped hazelnuts (filberts) or pecans
  • 1  tablespoon oil
  • 1/2  teaspoon cinnamon
  • RASPBERRY CRUMBLE TOPPING
  • 3/4  cup fresh raspberries or frozen unsweetened raspberries
  • 2  tablespoons brown sugar
  • 1/4  teaspoon cinnamon
  • SAVORY STREUSEL TOPPING
  • 2  tablespoons All Purpose or Unbleached Flour
  • 3  tablespoons wheat germ
  • 1  teaspoon dried Italian seasoning
  • 1/8  teaspoon salt
  • 1  tablespoon oil
  • HONEY-SUNFLOWER SEED TOPPING
  • 1/4  cup honey, heated
  • 2  tablespoons unsalted shelled sunflower seeds, toasted
  • MAPLE-WALNUT TOPPING
  • 3/4  cup powdered sugar
  • 2  to 3 tablespoons Hungry Jack® Microwave Ready Regular Syrup, heated
  • 2  tablespoons finely chopped walnuts
  • FRUIT AND PRESERVES TOPPING
  • 1/4  cup lite peach or apricot syrup
  • 1/4  cup dried fruit bits, finely chopped
  • LEMON DRIZZLE TOPPING
  • 2/3  cup powdered sugar
  • 2  to 3 teaspoons lemon juice
  • Grated lemon peel

Directions

  1. CINNAMON-SUGAR TOPPING:In small bowl, combine sugar and cinnamon. Sprinkle 1/2 teaspoon mixture over batter in each muffin cup. Bake.

  2. OAT-ALMOND TOPPING:In small bowl, combine oats and almonds. Sprinkle 1 1/2 teaspoons mixture over batter in each muffin cup; gently press into batter. Bake.

  3. CINNAMON-HAZELNUT STREUSEL:In small bowl, combine all ingredients; mix well. Sprinkle 1 1/2 teaspoons mixture over batter in each muffin cup; gently press into batter. Bake.

  4. RASPBERRY CRUMBLE TOPPING:Press raspberries into batter in muffin cups. In small bowl, combine brown sugar and cinnamon. Sprinkle 1/2 teaspoon mixture over batter in each muffin cup. Bake.

  5. SAVORY STREUSEL TOPPING:In small bowl, combine all ingredients; mix well. Sprinkle 1 1/2 teaspoons mixture over batter in each muffin cup; gently press into batter. Bake.

  6. HONEY-SUNFLOWER SEED TOPPING:Brush each warm baked muffin with 1 teaspoon honey. Sprinkle each with 1/2 teaspoon sunflower seeds.

  7. MAPLE-WALNUT TOPPING:In small bowl, combine powdered sugar and syrup; stir until smooth. Drizzle 1 teaspoon mixture over each warm baked muffin. Sprinkle each with 1/2 teaspoon walnuts.

  8. FRUIT AND PRESERVES TOPPING:Brush each warm baked muffin with 1 teaspoon peach syrup. Sprinkle each with 1 teaspoon fruit bits.

  9. LEMON DRIZZLE TOPPING:

  10. In small bowl, combine powdered sugar and lemon juice; stir until smooth. Drizzle 1 teaspoon mixture over each warm baked muffin. Sprinkle each with lemon peel.

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Nutritional Information

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