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Chocolate Cherry Pecan Streusel Muffins

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Submitted by: Castranova

 

Without the chocolate drizzle, I would say these muffins are perfect for breakfast or brunch. If you want to add the drizzle, they would be perfect for dessert.
 

Ingredients

  • Streusel:
  • 2/3 cup dried cherries
  • 1/2 cup chopped pecans, toasted or plain
  • 1/4 cup sugar
  • 1 tbsp butter, melted and cooled
  • 1/2 tsp cinnamon
  • Muffin:
  • 2 large eggs
  • 1 cup light sour cream
  • 1/2 cup applesauce
  • 1 1/2 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Optional Drizzle:
  • 3/4 cup of your favorite chocolate chips
  • 2 tbsp half and half or milk

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Method

Have all ingredients at room temperature before starting. While toasting is optional for the pecans, it will enhance the flavor and is recommended. (An easy way to toast them is to place the pecans in a paper towel and put them in the microwave for about 45 seconds - 1 minute, or till they give off their aroma.) Preheat oven to 500 degrees F. Prepare muffin tins by greasing and flouring or spray with flour-added non-stick cooking spray. In a small bowl, microwave the 1 tbsp butter for about 25 seconds, or till just melted. Add remaining streusel ingredients and mix with fork till combined. Set aside. In a medium bowl, whisk eggs with sour cream till smooth. Add applesauce and vanilla and whisk again till smooth. Set aside. In a large mixing bowl, combine all remaining muffin ingredients and whisk till well combined. Make a well in dry ingredients and add liquids all at once. Whisk only until just barely combined, leaving lumps. It is better to underbeat muffin batter, rather than overbeat. Batter will be thick. Spoon about 2 tbsp batter into each of 12 muffin cups. Top each cup with about 1 tbsp of streusel. Spoon about 2 tbsp of batter over streusel. Any remaining batter should be divided equally among muffin cups. Top each muffin cup with remaining streusel, place muffins in oven and immediately reduce heat to 350 degrees F. Bake for 15-19 minutes, or till toothpick inserted in center of muffin returns with just a few crumbs. Cool in pan for 5 minutes, then remove muffins to rack to finish cooling. When muffins are cool, prepare optional drizzle, if desired. In microwaveable 1- or 2-cup measuring cup with spout, heat the chips and milk on high for 30 seconds at a time, stirring each time. When drizzle is thinned and smooth, pour or spoon over muffins.

 

Notes:

 

Number of Servings: 12

 

Submitted by: Castranova ()

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