Friendly reminder: This website utilises cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Next time your child needs a school treat, send these and be more popular than recess.

KEEP SCREEN ON

Yield: Makes 12 muffins

Ingredients
Streusel
¼ cup flour

2 tablespoons butter, softened

2 tablespoons sugar



Optional:

2 tablespoons chopped walnuts and

1 teaspoon lemon zest

Muffin
2 cups flour

2⁄3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

2 eggs

2 tablespoons melted butter

1 cup buttermilk

Optional Ingredients
Blueberries – 1½ cups

Chocolate chips – ¾ cup

Cinnamon swirl – 1⁄2 cup brown sugar and 2 tablespoons cinnamon

RATE THIS RECIPE

Based on 31 ratings

Preparation Method

This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.


  1. In a small bowl, combine all streusel ingredients until crumbly.
  2. Preheat the oven on the Convection Humid Mode at 350°F.
  3. In a medium bowl combine all dry ingredients.
  4. In a separate bowl, whisk together all wet ingredients until well combined.
  5. Mix together the wet and dry ingredients with a rubber spatula until combined.
  6. Divide the batter evenly between cups in the muffin tin.
  7. Bake for 20-25 minutes.