Tuesday, November 15, 2016

Pumpkin, White Chocolate, Cherry Muffin with Streusel

I have girls--my girls are great cooks. I'm proud to be their Momma. Amber sent an early morning text--she had just created a delicious muffin. I'm sad I live 1000 miles away, it would have been a perfect breakfast. This recipe was inspired by a recipe on Smitten Kitchen. Pumpkin is always a good choice, streusel makes it better. The addition of white chocolate chips and dried cherries sent this muffin out of the park. Amber's hubby, Tadd (who has a palate for fine food) said this was a $5.00 muffin.
I will make them very soon. Amber who is also a fine photographer was kind enough to take a photo or two. Thanks Amber.

Pumpkin, White Chocolate, Cherry Muffin with Streusel
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/3 cup solid pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 1/4 cups sugar
1/2 cup chopped dried tart cherries
1 cup white chocolate (chopped)
Streusel Topping
3 tablespoons 
1/3 cup flour
1 tablespoon sugar
Rub together until pea size.
Heat oven to 350. Spray muffin tin with Bakers Joy, put 1 teaspoon sugar in each sprayed cup. Shake the tin around to coat each cup with sugar.
Stir together the flour, baking powder, baking soda, salt and spice in a bowl, add the cherries and white chocolate.
I a large bowl whisk together the pumpkin, oil, eggs and 1 1/4 cup sugar. Add dry ingredients ad stir until just combined. Divide batter among muffin cups filling about 3/4 full.
Sprinkle Sreusel Topping over muffins.
Bake until puffed and golden. A wooden pick should come out clean, about 25 minutes.
Cool in pan for five minutes. Remove muffins and cool on a wire rack.
Most muffins have a short shelf life. This muffin does keep for two days. It also freezes well.