White Chocolate Pumpkin Crumble Muffins
by JosephineMoist pumpkin muffins made with dark brown sugar and avocado oil, loaded with white chocolate chips and a streusel top. An easy fall muffin recipe that.
In honor of the fall drinks starting to come out, I’m also inserting my first of many (probably) pumpkin recipes .
1. Start by preheating my oven to 425°F (220°C).
2. Combine the crumble topping first and let this rest in the fridge while Make the muffin batter.
3. In a large mixing bowl, Combine the butter, eggs, vanilla extract, olive oil, pumpkin puree and dark brown sugar. Whisk this together for 3-4 minutes.
4. Then Add in the dry ingredients: flour, baking powder, baking soda, and a pinch of salt. Whisk this together until the muffin batter was fully combined.
5. Then Add in the white chocolate chips and gently folded them in the batter.
6. In a lined muffin pan, Scoop 6 ounces of batter into each serving and topped it with the crumble topping and a few more white chocolate chips.
7. The muffins go into the preheated oven at 425°F (220°C) for 5 minutes.
8. After 5 minutes, I reduce the oven temperature to 350°F (175°C) and let them bake for 18-20 more minutes. Take them out of then oven once stick a toothpick into the muffin and have it come out clean.