Chocolate Chip Crumb Cake Muffins Recipes

BAKERY STYLE CHOCOLATE CHIP CRUMB MUFFINS

Steps:

• Combine all ingredients together, using your hands to incorporate the butter so small clumps form. Set aside.
• Preheat oven to 375 degrees F and grease or line a 6-cup jumbo muffin pan or 12-cup standard muffin pan with paper liners.
• In a medium mixing bowl combine flour, baking powder, baking soda and salt. Whisk to combine then set aside.
• In a stand mixer fitted with a paddle, add butter and sugar, whipping until light and creamy (about 3 minutes).
• Add eggs, one at a time (whipping for about 30 seconds in between addition) then add vanilla.
• On low speed, add dry ingredients, alternating with yogurt until just combined.
• Gently scrape down the sides of the bowl and fold in chocolate chips.
• Add batter to prepared muffin pan (about 3/4 of the way full). Then add streusel to the top of each muffin, pressing down to ensure it adheres.
• Bake for 25-30 minutes if using a 12-cup muffin pan and 40-45 minutes if using a 6-cup muffin pan (or until a toothpick of cake tester inserted in the middle comes out clean, or with just a few wet crumbs).
• Allow to cool for 5 minutes in the pan before removing and allowing to finish cooling on a wire rack.

CHOCOLATE CHIP CRUMB MUFFINS

Steps:

• Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, oats, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until completely incorporated and crumbly. Chill topping in the freezer until needed.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until almost incorporated. Fold in chocolate chips.
• Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
• Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

CHOCOLATE CHIP MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

MINI CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with Pam and sprinkle with flour.
• Or make 24 muffins.
• Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside.
• Mix dry ingredients and set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs and vanilla and mix well.
• Add flour alternately with sour cream beginning and ending with flour.
• Add mini chips.
• Pour into 13 x 9 pan and sprinkle topping over.
• Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

TRADITIONAL CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill 12 paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

CINNAMON CRUMB CAKE MUFFINS

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.