Ivonne of Cream Puffs in Venice practically forced me (and her many other readers) to bake her all time favourite muffin recipe this morning when I read her most recent entry. And the good girl that I am, I listened and did what she asked me to 😉
As you can see, my muffins were not as good-looking as Ivonne’s.
They were indeed very good, the best-tasting muffins I have baked….but….and I must be honest here…not the best I have ever tasted…that was the one I ate for breakfast in Hotel San JosÃ© in Austin, Texas (wonderful hotel and city BTW). But Ivonneâ€™s came pretty close… (before I forget to mention, the recipe is actually an adaptation by Ivonne of a Marcy Goldman recipe)
What I loved most about this muffin is the delicious streusel that was on top. I never ever made something with streusel before…Iâ€™ve read plenty recipes that use streusel but was never really tempted to make any of them. Mainly I think because it takes extra time to make. Ok, it looks nice but besides that itâ€™s more or less extra dough youâ€™re putting on top, right? But now that I actually made something with streusel I understand that itâ€™s not only looks, it adds a lot of taste too or at least this one did.
I did my own adaptation of Ivonneâ€™s adaptation:
– I used melted butter instead of oil (I canâ€™t help it, Iâ€™m a butter addict)
– I didnâ€™t have buttermilk (and didnâ€™t feel like going to the grocery store) so I used yoghurt instead
– I omitted the vanilla
– I didnâ€™t have enough walnuts so I used about half walnuts and half pecans
– I think Ivonne used light brown sugar, I used dark
– I used cherries