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Commercial RecipeBlueberry Cinnamon Chip Streusel Muffins

Blueberry Cinnamon Chip Streusel Muffins

Details

Time
0 minutes
Yields
36 muffins

Dress up your breakfast bar with these Blueberry Cinnamon Chip Streusel Muffins! Made with HERSHEY'S Cinnamon Chips sprinkled throughout, these muffins taste great with a cup of coffee or tea, and the streusel topping adds visual appeal to any display.

Ingredients & Directions

Ingredients

  • 1 lb. 2 oz.
    HERSHEY'S Cinnamon Chips (Item# 14670)
  • STREUSEL TOPPING
  • 1 lb.
    sugar
  • 7-1⁄2 oz.
    all-purpose flour
  • 6 oz.
    salted butter
  • MUFFINS
  • 2 lbs. 8 oz.
    all-purpose flour
  • 1 lb.
    sugar
  • 2 Tbsp. + 2 tsp.
    baking powder
  • 2 tsp.
    baking soda
  • 2 tsp.
    salt
  • 14 oz. (8 large)
    eggs
  • 2 lbs.
    dairy sour cream
  • 16 fl. oz.
    vegetable oil
  • 1 lb. 4 oz.
    blueberries, fresh or frozen
READY TO MAKE THIS?

Directions

1

Heat convection oven to 325°F (standard oven: 375°F). Line jumbo muffin pans (3-1/2 inches in diameter) with jumbo size paper baking cups.

2

Prepare STREUSEL TOPPING: Stir together sugar, flour and butter in large bowl. Using your fingers, a fork or a pastry cutter, work the butter into dry ingredients until crumbs are formed. Set aside.

3

Prepare MUFFINS: Blend flour, sugar, baking powder, baking soda and salt in large bowl. Set aside. Using wire whisk, stir together eggs, sour cream and oil in large bowl, blending well. Gradually add to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and HERSHEY'S Cinnamon Chips. Using #10 scoop, deposit batter into prepared baking cups. Sprinkle approximately 2 tablespoons streusel over top.

4

Bake 23 to 28 minutes* or until golden brown. Cool in pan 10 minutes; remove to wire rack.

Tip

Step 4: If using convection oven, rotate pans one-half turn (180°) after 12 minutes of baking.

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