These muffins taste great, however they did not puff up nicely on top like good muffins are supposed to do (you probably can tell from the picture) so I need to figure out what I did wrong on this one. Perhaps I filled them too full but I used my large scoop which is the perfect size for muffins and cupcakes so I’m not sure about that but when I make them again, I will try filling them a little less full and see if that works. You’ll be the first to know! This recipe comes from the Cake Mix Doctor.
6 ounces white chocolate, coarsely chopped
6 tablespoons (3/4 stick) butter
1 (18.25 oz) package plain white cake mix
3/4 cup milk
1 teaspoon vanilla
1/3 cup finely chopped pecans (I used walnuts)
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 Preheat oven to 350 (or 325 if your muffin pans are dark in color). Line 24 muffin cups with paper liners.
2 Melt white chocolate and butter in small saucepan over low heat. Stir constantly until both melt and mixture is smooth, 3 – 4 minutes. Let cool slightly.
3 Beat cake mix, milk, eggs, vanilla and chocolate mixture on low for 1 minute then on medium for 2 minutes. Batter should be thick and well combined.
4 For streusel, combine nuts, sugar and cinnamon in small bowl and stir well.
5 Scoop batter into muffin lined pan and sprinkle with 1/2 teaspoon of streusel.
6 Bake muffins until they spring back when lightly pressed and toothpick inserted in center comes out clean, about 20 – 25 minutes. Cool in pan 5 minutes before removing.