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.

cake:

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

3 eggs

1 teaspoon vanilla

cinnamon streusel:

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.