Special muffin smells like Christmas

  • By Judyrae Kruse Herald Columnist
  • Wednesday, December 21, 2011 4:55pm
  • Life

This time a year ago, Everett recipe-sharer Carol Wilson fired off a muffin how-to, telling us, “I got this recipe a few days ago. I 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.”

Well, Forum cooks took that right to heart and whipped up a batch, instantly turning this recipe into a Christmas morning must-have. In case you missed or misplaced this new (already) tradition, we’ll have it again.

First, though, this is the time to remember a terrific, timesaving night-before trick to speed things along Christmas morning, or any other morning for that matter.

It’s thanks to muffin-maker extraordinaire Lavon Woodey of Everett: Just combine the dry ingredients, cover and set aside; prepare the topping, cover and set aside, and then combine all the “wet” ingredients, cover and refrigerate overnight. Grease or line the muffin tins with paper cups, and you’ll be all set to stir, bake and serve in nothing flat.

Obviously, not all muffin recipes will fall into the “combine” steps, but at least some clock-beating prep can be done ahead, so let’s do it!

Pumpkin streusel muffins

1/4cup butter, softened

1/2cup granulated sugar

1/2cup brown sugar

3/4cup canned pumpkin puree

1/2cup sour cream

2eggs, lightly beaten

2tablespoons molasses

1teaspoon grated lemon zest

1teaspoon grated orange zest

1teaspoon vanilla

2cups flour

1teaspoon baking soda

1/2teaspoon baking powder

1teaspoon cinnamon

1/2teaspoon cloves

1/4teaspoon nutmeg

1/4teaspoon ginger

1/4teaspoon salt

Streusel topping:

1/2cup flour

1/4cup brown sugar

1/4teaspoon cinnamon

2tablespoons rolled oats

3tablespoons cold butter

1/4cup 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 just until blended. Fill paper-lined muffin cups two-thirds full.

For the 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. Meanwhile, Merry, Merry Christmas!

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