#MuffinMonday: Orange Pumpkin Muffins with Ginger White Chocolate Streusel
Author: adapted from Celebrating Quick Breads and Pastries.
Recipe type: Muffins
Serves: 12-14 medium size muffins
- 13/4 cups flour
- 11/2 tsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cups sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup canned pumpkin
- 1/3 cup orange juice
- 1 tsp grated orange zest
- 1/2 cup light brown sugar
- 1/4 cup flour
- 3/4 tsp ginger
- 4 tablespoons butter, chilled
- 1/2 cup white chocolate
- Preheat oven to 350F and grease or line a 12 hole muffin pan with liners.
- In a small bowl, combine sugar, flour, and ginger. Cut in butter. Once it resembles a coarse mixture and add white chocolate. Set aside.
- In a small bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a large bowl, combine brown sugar, sugar, eggs, and oil.
- Stir in the pumpkin, orange juice, and orange zest to sugar mixture and beat until well blended.
- Gradually add the flour mixture until just combined.
- Fill the muffin cups about 2/3 full.
- Generously sprinkle the streusel on top of each muffin.
- Bake in a preheated oven for 18 to 20 minutes, or until a toothpick inserted in center comes out clean, rotating halfway through.
- Transfer to a wire rack and let cool before serving.
Recipe by Baker Street at https://bakerstreet.tv/2012/09/muffinmonday-orange-pumpkin-muffins-with-white-chocolate-and-ginger-streusel/
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