Total Time
Prep 40 mins
Cook 18 mins

From the Plumpjack Squaw Valley Inn, Olympic Valley, CA

Ingredients Nutrition


  1. For topping: Add brown sugar, rolled oats, flour, walnuts, cinnamon and butter in a food processor (put the butter in last so it is on top).
  2. Pulse a few times until the mixture is coarse and crumbly (This can also be done by hand or with a pastry blender); set topping aside.
  3. Spray muffin pan with non-stick spray.
  4. In a bowl, whisk the buttermilk and eggs together.
  5. Add the melted butter and stir until well blended.
  6. In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and cinnamon.
  7. Pour the buttermilk/butter mixture over the flour mixture, stirring just until moistened.
  8. Scoop 1/4 cup of batter into prepared muffin cups (will be almost full).
  9. Sprinkle evenly with the topping, covering the top of each muffin completely.
  10. Bake at 400 degrees for 15 to 18 minutes, or until a pick inserted in the center comes out mostly clean, with a few moist crumbs attached.
  11. Cool for 3 minutes and turn out on cooling rack.
Most Helpful

I was not a big fan of these muffins. The flavor overall was good but the texture was very dense, but not in a good way. Also if you do make it try and keep the crumbs toward the middle of the muffin--when around the edge they fell off far too easily.

socholy July 11, 2009

Very delicious. I got 24 muffins with an extra I really had to stretch the topping. Next time I would make more topping for this amount of batter. In the batter I used just 3 c. of flour, and in place of the melted butter I used 1/2 c. oil. The muffins are wonderfully moist and not overly sweet. Kids love them; perfect with coffee or tea. Thanks.

vrvrvr May 27, 2009

Wow, these are so good! I used spelt flour (you have to use a lot more flour if you substitute spelt for white!) and these muffins were fabulous. We had them at a ladies brunch with quiche, apple cake, sausage links, and fruit; they added so much! I would heartily recomend this lovely recipe.

Larklearningtopray November 21, 2008