Mixed Berry White Chocolate Chip Streusel Muffins
These muffins are quick to make . They are great for breakfast, snacks and in lunch boxes. They freeze great. Wrap individually. Bring a frozen one for lunch, or on a hike and it will be thawed when your ready for it! For a warm muffin, thaw one, cut cut it in half and brush with butter and toast in a hot skillet until golden!
Mixed Berry White Chocolate Chip Streusel Muffins
These muffins are quick to make . They are great for breakfast, snacks and in lunch boxes. They freeze great. Wrap individually. Bring a frozen one for lunch, or on a hike and it will be thawed when your ready for it! For a warm muffin, thaw one, cut cut it in half and brush with butter and toast in a hot skillet until golden!
Open in Cookpad AppSteps
- 1
Preheat oven to 350. Line 12 jumbo muffin tins,with foil or paper liners
- 2
MAKE STREUSEL TOPPING
- 3
Combine all STREUSEL ingredients in a bowl and mix until crumbly, set aside
- 4
MAKE MUFFIND
- 5
In a medium bowl combine flour, baking powder, baking soda, salt and cinnamon
- 6
In a large bowl beat butter and sugar until.light and fluffy, add eggs and vanilla and beat in
- 7
Alternate flour and sour cream to butter mixture, mixing with a spoon until blended
- 8
Add rasberries, blueberries and white chocolate chips. Gently fold in
- 9
Spoon batter evenly into muffin cups. Batter is very thick, it's supposed to be so don't add any liquid!
- 10
Divide Strusel evenly on top of muffin batter
- 11
Bake 20 to 25 minutes until a toothpick comes out just clean.
- 12
Cool in pans 15 minutes then remove to wire racks
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