Breakfast or dessert? These blueberry muffins
with white chocolate chips are the perfect treat anytime.
Blueberry
White Chip Muffins
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 tablespoon grated lemon peel
1 (12-ounce) package NESTLÉ® TOLL HOUSE® Premier
White Morsels, divided use
1 1/2 cups fresh or frozen blueberries
Streusel Topping, (see below)
Preheat oven to 375°
F. Paper line 18 muffin cups.
Combine flour, granulated
sugar, 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.
Bake for 22 to 25 minutes
or until wooden pick inserted in center comes out clean. Cool
in pans for 5 minutes; remove to wire racks to cool slightly.
Place remaining morsels
in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%)
power for 30 seconds; knead. Microwave at additional 10- to 20-second
intervals, kneading until smooth. Cut tiny corner from bag; squeeze
to drizzle over muffins. Serve warm.
For Streusel Topping:
Combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and
1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons
butter or margarine with pastry blender or two knives
until mixture resembles coarse crumbs.
Makes 18 muffins.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
