Toll House Streusel Muffins Food

TOLL HOUSE STREUSEL MUFFINS

Steps:

• For muffins: combine the flour, sugar, brown sugar, baking powder and salt in a large bowl.
• Stir in butter, milk and egg just until moistened.
• Stir in chocolate chips.
• Spoon batter into 12 greased or lined muffin cups.
• For streusel: combine brown sugar, flour and butter in a small bowl then stir in nuts.
• Sprinkle generously over muffin batter and press down lightly to adhere.
• Bake at 350F for 20-25 minutes or until pick comes out clean from center of muffin.
• Let cool in pan for 15 minutes before removing to a wire rack to cool completely.

STREUSEL

Steps:

• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

BLUEBERRY WHITE CHIP MUFFINS

Steps:

• 1. Preheat oven to 350. Paper line 18 muffin cups. Combine flour, granulated sgar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with streusel topping. Streusel-you mix 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 tsp ground cinnamon in small bowl. Cut in 3 Tbsp. butter with pastry blender and sprinkle crumbs on top.
• 2. Bake for 22 to 25 minutes or until center test done. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
• 3. Place remaining morsels in small, heavy duty resealable plastic ziplock bag, microwave on medium high 70% power for 30 seconds; knead. Microwave at 10 to 15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Seve warm.