Fragrant muffins popular for holidays

  • By Judyrae Kruse Herald Columnist
  • Thursday, December 20, 2012 1:10pm
  • Life

First appearing in a Forum column just before Christmas of 2010, Everett cook Carol Wilson shared a muffin recipe that set Forumland on fire.

She told us at the time, “I got this recipe a few days ago, and did make these and they were so good, I had to pass it on.

“There are a lot of ingredients, but they are so worth making.

“Not only are they delicious, but they make the house smell like Christmas.”

Pumpkin streusel muffins

1/4 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup canned pumpkin puree

1/2 cup sour cream

2 eggs, lightly beaten

2 tablespoons molasses

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

Streusel topping:

1/2 cup flour

1/4 cup brown sugar

1/4 teaspoon cinnamon

2 tablespoons rolled oats

3 tablespoons cold butter

1/4 cup chopped pecans

Preheat oven to 375 degrees.

Line 12 muffin cups with paper liners.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin, sour cream, eggs, molasses, orange and lemon zest and vanilla.

In a separate bowl, sift together the flour, baking soda, baking powder, spices and salt. Gradually add to pumpkin mixture until just blended.

Fill paper-lined muffin cups two-thirds full.

For the streusel topping, combine the flour and sugar, cinnamon and oats. Cut in butter until mixture is crumbly. Stir in the pecans. Sprinkle over batter.

Bake for 20 to 25 minutes or until a toothpick inserted in the muffin comes out clean.

Cool in pan for 5 minutes before removing to a wire rack.

Makes 1 dozen.

The next Forum will appear in Monday’s Good Life section.

More in Life

Beer and cupcakes: Snohomish brewer, baker form unlikely duo

Pacific Northwest Cupcakes uses SnoTown’s brews to make beer-infused sweet treats.

Woodward Canyon Winery continues to weave masterpieces

Owner Rick Small uses grapes from vines he used when he made wine in his back yard in the 1970s.

Snohomish brewer flavors beer with chilies from mom’s back yard

Beer of the Week: Smoked rye forms sturdy foundation for SnoTown’s well-balanced Loose Rooster.

Beer, wine, spirits: Snohomish County booze calendar

Dash to Diamond Knot: Flying Unicorn Racing is teaming up with Mukilteo’s… Continue reading

Marysville theater stages Noel Coward’s timeless ‘Blithe Spirit’

The cast and crew at the Red Curtain Arts Center do a fine job with the 1940s British play.

Stringed instruments get workout at Cascade Symphony concert

Tchaikovsky’s “Serenade for Strings” is the orchestra’s first concert of the season.

Animating Van Gogh paintings proves to be trippy yet flawed

“Loving Vincent” relates the circumstances of the great painter’s death.

Leno, Short and others reminisce about David Letterman

By Geoff Edgers / The Washington Post A few observations about David… Continue reading

Most Read