Double Chocolate Crumble Muffins
This easy 30 minutes no mixer recipe yields moist, soft, and fluffy chocolate muffins loaded with chocolate chips. The sweet crumbly cookie topping is a delightful contrast to the bitter-sweet tender muffin. I love the contrasting textures, and my girls sure had fun nibbling off the cookie bits before chomping down their muffin!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 g castor sugar
- 50 g all-purpose flour
- 30 g unsalted butter (diced into cubes)
- 3 cups 385g plain flour
- 3 tbsp cocoa powder
- 3/4 cup 150g castor sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 eggs (60g each, lightly beaten)
- 240 ml buttermilk
- 1/2 cup 113g melted butter
- 3/4 cup 130g chocolate chips
Instructions
- 1
Crumble Topping
- 2
In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.
- 3
Muffins
- 4
Preheat oven to 200C.
- 5
Line muffin tins with muffin liners.
- 6
In a large mixing bowl, sift cocoa powder, baking powder, baking soda, salt, cinnamon, and flour together.
- 7
Then combine in buttermilk, melted butter, vanilla extract, and eggs in a bowl or measuring cup.
- 8
Give it a good whisk.
- 9
Add the wet ingredients into the dry ingredients.
- 10
Mix until almost combined, then add chocolate chips.
- 11
Fold it in about 4 times. Do not over mix!
- 12
Divide batter into liner, and top with crumble mix.
- 13
Bake 15-18 minute