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Orange-Almond Streusel Muffins

Bite into a warm fragrant muffin with a sweet and crunchy top. Mmm!

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 (12) 1 Reviews
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  • Prep Time 20 min
  • Total Time 35 min
  • Servings 12

Ingredients

Streusel Topping

1
tablespoon Original Bisquick™ mix
2
tablespoons packed brown sugar
2
tablespoons sliced almonds
1
tablespoon butter or margarine

Muffins

1
teaspoon grated orange peel
1/2
cup orange juice
1/3
cup packed brown sugar
1/4
cup vegetable oil
1/2
teaspoon almond extract
1
egg
2
cups Original Bisquick™ mix
1/4
cup sliced almonds

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LOCATION

Directions

  • 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
  • 2 In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
  • 3 Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
200
(
Calories from Fat
90),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
20mg
20%;
Sodium
270mg
270%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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