All-New Cake Mix Doctor - Anne Byrn [167]
2. Make the muffins: Place a rack in the center of the oven and preheat the oven to 375°F. Lightly mist 20 cupcake cups with vegetable oil spray and set the pans aside.
3. Place the cake mix and flour in a large mixing bowl. Whisk out any lumps with a small wire whisk. Add the sour cream or buttermilk, oil, water, eggs, and vanilla to the bowl and stir with a wooden spoon until the eggs are beaten and the ingredients are just incorporated, 40 to 50 strokes. There may still be lumps in the batter.
4. Spoon or scoop a couple of tablespoons of muffin batter into each of the prepared cupcake cups. Add a generous teaspoon of streusel mixture to each. Spoon or scoop another couple of tablespoons of batter into each cup, then top with another teaspoon of streusel, filling it three quarters of the way full.
5. Place the pans in the oven and bake the muffins until they are golden and the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the muffins, lift them up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the muffins on a wire rack to cool for 20 minutes longer, then serve.
Keep It Fresh! Store these muffins, in a cake saver or under a glass dome, at room temperature for up to five days. Freeze the muffins, in a cake saver or wrapped in aluminum foil, for up to three months. Let the muffins thaw overnight on the counter before serving.
Recipe Reminders
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CHOCOLATE CHIP MUFFINS
MY DAUGHTER LITTON loves to bake muffins and her favorites are chocolate chip muffins. They’re great for a snack, dessert in a lunch box, or even for a dinner dessert. This muffin recipe is a lot better than the chocolate chip muffin mixes out there on supermarket shelves. It’s easy to assemble with ingredients you’ve got on hand. The mini chips fold in nicely and don’t sink to the bottom as larger chips often do. As always when baking muffins, bake them in an oven that’s a little hotter than you would usually use—375°F—so they bake quickly and develop a nice crunchy crust.
makes:
20 to 22 muffins (2½ inches in diameter)
prep:
10 minutes
bake:
17 to 22 minutes
cool:
25 minutes
Vegetable oil spray, for misting the pans
1 package (18.5 ounces) plain butter recipe golden cake mix, or 1 package (18.25 ounces) yellow or vanilla cake mix with pudding
2 tablespoons all-purpose flour
1 cup vanilla low-fat yogurt
½ cup vegetable oil
½ cup water
3 large eggs
1 cup (6 ounces) miniature semisweet chocolate chips
1. Place a rack in the center of the oven and preheat the oven to 375°F. Lightly mist 22 cupcake cups with vegetable oil spray and set the pans aside.
2. Place the cake mix and flour in a large mixing bowl. Whisk out any lumps with a small wire whisk. Add the yogurt, oil, water, and eggs to the bowl and stir with a wooden spoon until the eggs are beaten and the ingredients are just incorporated, 40 to 50 strokes. There may still be lumps in the batter. Fold in the chocolate chips.
3. Spoon or scoop 1/3 cup of muffin batter into the prepared cup-cake cups, filling them three quarters of the way full. (You will get between 20 and 22 muffins.)
4. Place the pans in the oven and bake the muffins until they are golden and the