Blueberry Cinnamon Chip Streusel Muffins

Blueberry Cinnamon Chip Streusel Muffins

Made with:

HERSHEY'S Cinnamon Chips (Item# 14670)


1 lb. sugar
7-1/2 oz. all-purpose flour
6 oz. salted butter
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
1 lb. 2 oz. HERSHEY'S Cinnamon Chips (Item# 14670)


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