White Chocolate Muffins with Cinnamon Streusel

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

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.

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