How to make chocolate streusel pecan muffins, orange butterscotch muffins & mini-chip crumb muffins
Chocolate streusel pecan muffins
1/4 cup of all-purpose flour 1/4 cup of firmly packed brown sugar 1/2 teaspoon of cinnamon 2 tablespoon of butter, melted 1/4 cup of chopped pecans
Chocolate chip muffins
5/8 of an 11-1/2 ounce package (1-1/4 cups) of Nestle Toll House milk chocolate chips, divided 3 tablespoons of butter 1 cup of all-purpose flour 2 tablespoons of sugar 2 teaspoons of baking powder 1/2 teaspoon of cinnamon 3/4 cup of chopped pecans 1 eggs 1/3 cup of buttermilk or sour milk 1/2 teaspoon of vanilla extract
In a bowl, combine the flour, brown sugar, cinnamon and melted butter, then stir with a fork until the mixture resembles coarse crumbs. Add pecans and mix well; set aside.
Preheat the oven to 375 F. Combine over hot (not boiling) water, 3/4 cup of chocolate chips and butter. Stir until the chips melted and the mixture is smooth; set aside. In a bowl, combine the flour, sugar, baking powder, cinnamon, remaining 1/2 cup of chocolate chips and pecans; make a well in the center.
In another bowl, combine the egg, buttermilk, vanilla extract and melted chocolate chips, then add to the flour mixture. Stir until the dry ingredients are just moistened. Spoon into a paper-lined muffin cups, filling each 2/3rds of the way full. Sprinkle each with the topping and bake for 20-25 minutes. Cool.
Makes 12 muffins
Note: To make sour milk, combine 1/3 cup of milk and 1 teaspoon of vinegar.
1/2 of a 12-ounce package (1 cup) of Nestle Toll House butterscotch flavored chips, divided 1 tablespoon of butter 1/2 cup of all-purpose flour
For the muffins
1-1/2 cup of all-purpose flour 1/2 cup of sugar 2 teaspoons of baking powder 1/2 teaspoon of salt 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 1/2 cup of milk 1/4 cup of vegetable oil 1 egg 1 teaspoon of grated orange rind 1 medium-sized orange, peeled, with membrane removed, chopped, and patted dry
Combine over hot (not boiling) water, 1/2 cup of butterscotch chips and butter. Stir until the butterscotch chips melt, and the mixture is smooth. Transfer to bowl. With pastry blender or two knives, cut in flour until mixture resembles coarse crumbs; set aside.
Chocolate chip muffin
Preheat the oven to 375 F. In a bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and 1/2 cup of butterscotch chips, then make a well in center. In a bowl, combine the milk, vegetable oil, egg, orange rind and chopped orange, then add to the flour mixture. Stir until the dry ingredients are just moistened. Spoon into paper-lined muffin cups, filling until each mold is full. Sprinkle each with the topping, then bake for 20-22 min. Cool.
1/2 cup of packed brown sugar 2 tablespoons of butter, melted 1 tablespoon of all-purpose flour 1/2 cup of finely chopped nuts One 12-ounce package (2 cups) of Nestle Toll House “Little Bits” semi-sweet chocolate, divided [miniature chocolate chips]
Mini chocolate chip muffins
1-1/3 cup of all-purpose flour 3/4 teaspoon of baking powder 3/4 teaspoon of baking soda 1/2 teaspoon of salt 1/3 cup of butter, softened 2/3 cup of sugar 1 teaspoon of vanilla extract 2 eggs 2/3 cup of sour cream
In a bowl, combine the brown sugar, butter, and flour; mix well. Stir in the nuts and the 1/2 cup of Little Bits — set aside.
Preheat the oven to 350 F. In a bowl, combine the flour, baking powder, baking soda and salt; set aside. In a bowl, beat the butter, sugar, and vanilla extract until it’s fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add the flour mixture alternately with the sour cream. Fold in the remaining 1-1/2 cup of mini chocolate chips. Spoon the mixture into paper-lined muffin cups, filling each about half full. Sprinkle each with the topping, and bake for 20-25 minutes. Cool.