Page 338 - Chocolate Cake Doctor

320 M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S

1. Place a rack in the center of the oven
and preheat the oven to 350°F. Line 24 R
muffin cups with paper liners. Set the
the Cake Mix Doctor says
pans aside.
2. Place the white chocolate and the but-
If fresh berries are in season—blue -
ter in a small saucepan over low heat. Stir
berries, blackberries, or raspberries—
constantly until both melt and the mix-
scatter a few rinsed and well-drained
ture is smooth, 3 to 4 minutes. Let cool
berries on top of each muffin before
slightly.
sprinkling on the streusel.
3. Place the cake mix, milk, eggs,
vanilla, and white chocolate mixture in a
large mixing bowl. Blend with an electric 6. Bake the muffins until they spring
mixer on low speed for 1 minute. Stop back when lightly pressed with your fin-
the machine and scrape down the sides ger and a toothpick inserted in the center
of the bowl with a rubber spatula. comes out clean, 20 to 25 minutes.
Increase the mixer speed to medium and Remove the pans from the oven and place
beat 2 minutes more, scraping the sides them on wire racks to cool for 5 minutes.
down again if needed. The batter should Run a dinner knife around the edges of
look thick and well combined. Set the the muffin liners, lift the muffins up from
batter aside. the bottom of the pan using the end of the
knife, and pick them out carefully with
4. For the streusel, combine the pecans,
your fingertips. Place them on a wire rack
brown sugar, and cinnamon in a small
to cool for 15 minutes before serving.
bowl. Stir well.
Store the muffins, wrapped in alu-
5. Spoon the batter into the lined muf-
minum foil or plastic wrap, or in a cake
fin cups, filling each liner no more than
saver, at room temperature for up to 1 week.
1
two thirds of the way full. Sprinkle ⁄2
Or freeze them, wrapped in foil, for up to
teaspoon of the streusel mixture on top
6 months. Thaw the muffins over night on
of each muffin. Place the pans in the
the counter before serving.
oven.