Pumpkin Struesel Muffins W/Creamy Cheese Filling |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Big, bold muffins with outstanding moistness and flavor. Creamy cheese filling center. Fall spices. I created and tested this recipe. Ingredients:
3 eggs |
6 ounces plain yogurt or 6 ounces vanilla yogurt |
2 tablespoons sour cream |
1 cup vegetable oil, for pan |
oil, for pan |
1 1/2 cups sugar |
15 ounces pumpkin puree (not pie filling) |
2 1/2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/2 teaspoons cinnamon |
3/4 teaspoon ginger |
1/4 teaspoon clove |
1 teaspoon nutmeg |
6 ounces cream cheese |
2 tablespoons sour cream |
1/4 cup powdered sugar |
1 teaspoon vanilla |
1 cup brown sugar, packed |
1 teaspoon cinnamon |
1/8 teaspoon salt |
3 tablespoons flour |
1/3 cup butter, softened |
Directions:
1. One to two hours before making muffins, whip filling ingredients together until smooth, spread onto plastic wrap and form into a roll, freeze until firm.
2. Heat oven to 350 degrees. Oil cups of 6 cup jumbo muffin tin, or 12 cup regular muffin tin.
3. Combine with mixer eggs, yogurt, sour cream, 1 cup oil, and sugar. Beat until well combined.
4. In another bowl, combine dry ingrdients, blend with whisk.
5. Add dry ingredients to wet mixture,mix until just moistened. Fill muffin tins close to the top. (May have some extra batter w/jubo size).
6. Take cream cheese mixture out of freezer, slice into six even chunks for jumbo tin, and 12 even chunks for regular tin. Push each chunk into middle of each muffin.
7. Combine brown sugar, cinnamon, salt, and flour in a bowl. Cut in butter until mixture is crumbly and ingredients are well distributed. Sprinkle over muffins.(You will have left-over streusel).
8. Bake 350 degrees for 30 minutes for jumbo size, 20-25 minutes for regular size.
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