Feb 6

Feb 6 Chocolate Chip Crumble Muffins

Chocolate Chip Crumble Muffins

A couple weeks ago I had a bunch of apples that were on the verge of going bad, so I made apple crumble muffins. They were great but didn’t seem like the season to post them. I was in a muffin mood again this week, and found a chocolate chip crumble muffins recipe and thought that sounded like a great combo. These turned out great! Note that they are not your typical muffin batter as they use butter instead of oil.

Batter will be thick. Fill 3/4 of the way to the top.

Cover with crumbs! (and ignore my messy counter)

INGREDIENTS

Muffins
1 and 3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup plain Greek yogurt
1 and 1/2 tsp. vanilla extract
1/4 cup milk (any kind)
1 and 1/4 cup semi-sweet chocolate chips

Crumble Topping
1/3 cup brown sugar
1 tbsp. granulated sugar
1 tsp. cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour

YIELD

14 muffins

TIME

Prep - 25 minutes
Bake - 20-23 minutes

TOOLSr

3 bowls, large and medium
2 muffin pans
Electric mixer

DIRECTIONS

Preheat oven to 425 degrees F. Line pan with muffin liners. Set aside.
Make the crumble topping: in a medium bowl, combine both sugars, cinnamon, and melted butter. Using a spoon stir in the flour. The crumb topping will be thick and crumbly. Set aside.
In another medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a large bowl using an electric mixer, beat butter on medium speed until smooth and creamy (1 minute). Add sugar and beat until creamed, for another 2 minutes. Add eggs, yogurt, and vanilla. Beat for 1 more minute.
Add the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to mix by hand.
Spoon the batter evenly into each cup or liner, filling 3/4 of the way to the top. Using your hands, crumble the topping on the muffins and press down. Cover the entire top of the muffins with crumb topping, as they bake the crumbs will spread.
Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F. Bake for an additional 15-18 minutes. The muffins will not brown as they bake, so they may not look finished. Use a toothpick inserted in the centre that comes out clean to check that they are done.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

Recipe adapted from Sally’s Baking Addiction.