Sure!
Pretty easy actually, you just get your fingers a little messy at the assembling -end of things.
Sift together:
1 1/2 cups flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
To that, cut in 1/4 cup shortening
OR butter, softened to room temperature, until mixture is crumbly.
Mix together 1 egg and 1/2 cup milk, and stir that into the flour mixture. Try not to over-stir.
Now, combine with a fork:
1/4 cup brown sugar
1/4 cup chopped nuts (I use pecans, but you could use walnuts as well)
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter
Prepare muffin pans by lining cups with paper liners or spraying tins with non-stick spray.
Using two silverware-type tea spoons (sounds odd, but it works), scoop up a spoonful of batter on one spoon, and then use the other spoon to push the batter into the muffin cup. Sprinkle a bit of the strusel topping on top of the batter using the fork you mixed it with, then add another spoonful of batter on top of that. Once you have finished filling all your muffin cups, THEN go back and top all of the muffins with more strusel by dividing what's left evenly onto each muffin.
Bake at 350° for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean. Makes about a dozen muffins, depending on size.
NOTES: My husband likes these more
strusel-y, so I often double the amount of topping I make.
Also, if I am cooking for a crowd, I double the batter recipe, but then I quadruple the topping.
I have also added berries to the batter mix, usually blueberries or huckleberries. Its quite tasty but makes the batter a little "looser" so they take a wee bit longer to cook.
If your muffin tins are larger, it may take a bit longer to cook them.
