ginger & white chocolate muffins

Back to breakfast. I swear, I get an idea in my head & turn obsessed…. sorry.

In all honesty I’m not that much of a breakfast person but we’re trying to incorporate muffins into the menu at work & now I can’t seem to stop looking at recipes.

There will be more…. just saying. I promise to try & keep them funky though. Todays are deliciously yummy white chocolate & ginger muffins. The trick with these ones is you put a layer of streusel in the middle & it gets all gooey & moist. Oh yea, I said moist.

Ingredients, streusel: makes 14
– 120g (1/2 cup) brown sugar
– 80g (1/2 cup) flour
– 20g (1 tbs) fresh grated ginger
– 1/8 tsp salt
– 65g (1/4 cup) butter, cold & cubed
– 180g (1 cup) white chocolate drops

Directions, streusel:
1. combine all the ingredients in a blender & pulsate until it resembles a corse sand.
2. gently mix in the white chocolate. set the mixture aside.

Ingredients, batter:
– 480g (3 cups) flour
– 1 1/2 tsp baking powder
– 1 1/2 tsp bicarbonate of soda
– 1 1/2 tsp salt
– 20g (1 tbs) fresh grated ginger
– 190g (3/4 cup) butter, room temp
– 300g (1/3 cup) sugar
– 3 eggs
– 1 tsp vanilla
– 375g (1 1/2 cup) sour cream

Directions, batter:
1. cream the butter & sugar together until light & fluffy.
2. add in the eggs one at a time & beat together until fully incorporated.
3. beat in the ginger & vanilla.
4. mix all the dry ingredients in a bowl.
5. fold the ingredients into the butter & sugar mixture, starting & ending with the flour: flour // sour cream // flour // sour cream // flour // finish
6. spoon a 1/4 cup of batter into each lined muffin tin.
7. sprinkle half the streusel mixture on top of the batter, then spoon in 2 tbs (30ml) of batter into each muffin tin on top of the streusel. Finally, sprinkle the remaining streusel on top of each of the muffins.
8. bake for 20-25 minutes @ 175ºC until a skewer inserted into the middle comes out dry. Allow to cool before serving.

…for more recipes from us, check out our archives.

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