Whenever I eat a muffin, I always eat the top first. In my opinion, it’s the best part of the pastry. That is why when I saw a muffin top pan; I immediately bought it with high hopes of actually using it. Low and behold, it has taken me almost a year, but these Honey Butter Muffin Tops with Peanut Butter Streusel were worth those 356 days.
They have a light crumb with a subtle floral honey flavor that makes them suitable for breakfast. Especially since these Honey Butter Muffin Tops have a shot of protein from the peanut butter crumble and almond milk. If you don’t have almond milk in your fridge, feel free to use whatever milk you have on hand. There won’t be a huge difference in the end. Yesterday morning, I broke one of these muffin tops in half, drizzled it with honey and was a happy camper. Enjoy!
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 cup almond milk, room temperature
- ¼ cup butter, melted and slightly cooled
- ¼ cup honey
- ½ cup all-purpose flour
- ¼ cup smooth peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, softened
- To make the streusel, combine all-purpose flour, peanut butter and brown sugar in a small bowl. With a pastry cutter, cut the butter into the ingredients until mixture is crumbly.
- Preheat oven to 375 degrees F. Prepare a muffin top pan with cooking spray.
- In a large bowl, mix flour, brown sugar, baking powder and salt together. In an another small bowl, combine egg, almond milk, butter and honey. Combine the wet ingredients with the dry and barely fold together until no flour remains.
- Fill muffin top's ¾ of the way full. Sprinkle each muffin top with peanut butter streusel and bake for 25 minutes.