Sunday, November 29, 2009

Blueberry White Chip Muffins

I had grand plans to break away from my recent pumpkin streak for the November craft party. I knew I still wanted to make something sweet, and when I saw that zucchini was on sale at my local grocery store, I decided I would find a zucchini recipe. I found two chocolate zucchini cake recipes that I fell in love with and settled on that.

But when I had some time to shred the zucchini, I discovered the worst: my zucchini was moldy! So I quickly scratched that plan and went to work finding something else.

I am SO glad I ended up making these muffins. They are AMAZING. I reduced the amount of white chocolate chips *in* the muffins slightly and omitted the white chocolate drizzle (I was lazy thought they'd be great without that extra sweetness). I also didn't have any lemon peel, but I added a few drops of orange extract for a citrus-y presence. I used frozen blueberries, too.

My husband, who isn't the biggest sweets-eater in the world, at first told me to take all of the muffins to craft party. I insisted on leaving two for his breakfast, and when I called him later in the day, he asked me to bring home all of the leftovers. Apparently they won more than just me over :)

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 tablespoon grated lemon peel
1 (12-ounce) package white chocolate chips - divided use
1 1/2 cups fresh or frozen blueberries
Streusel Topping, (see below)

1. Preheat oven to 375°F (190°C). Paper line 18 muffin cups.

2. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups (I used about 1 1/4) morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping (recipe below).

3. Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

4. Place remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.

5. For Streusel Topping: Combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.

Makes 18 muffins.

Source: Favorite Brand Name 3 Books in 1: Cookies, Bars, Muffins


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