Tomato and Ricotta Muffins with Pine Nut-Tomato Streusel

Tomato and Ricotta Muffins with Pine Nut-Tomato Streusel

Makes 12 muffins
3 cups unbleached pastry flour
3/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 cup baking soda
14 ounces pureed fresh tomatoes
1-1/2 cup plain yogurt
3/4 cup vegetable oil
1/2 cup ricotta cheese
6 tablespoons sour cream
kosher salt
3/4 cup all-purpose flour
1 cup sugar
1/4 cup pine nuts
1 tablespoon lemon zest
3 tablespoons oven-dried tomato – chopped
1/4 teaspoon salt
1/2 cup (1 stick) butter
Preheat oven to 320 degrees and place rack in the center of the oven. Butter a muffin tin.
For the muffin batter, in a large bowl sift together flour, sugar, baking powder and baking soda. Make a large well in the center and pour in the tomatoes, yogurt and oil, whisking liquids and gradually drawing in dry ingredients until all the liquid is incorporated.
For the filling, mix ricotta, sour cream and a pinch of salt in a separate bowl.
Using a pastry bag fitted with a wide tip (or a spoon, or plastic bag with one corner snipped off), fill each muffin tin one-third full with batter. Place one tablespoon of ricotta mixture in the center of each muffin. Pipe remaining batter to just below the rim.
For the streusel, in a bowl mix all the ingredients except the butter and then with a pastry blender or fork, cut in butter until a crumb forms. Spoon over top of muffin batter.
Bake 25 to 30 minutes until lightly brown and firm.

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