Chocolate Chip Crumb 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 CAKE MUFFINS

Steps:

• 1. Heat oven to 375. Line regular muffin tins with 24 paper liners or line extra large muffin tins with 12 paper liners. To make topping, in mixer, fitted with paddle attachment, mix the brown sugar, flour and cinnamon and mix on low speed. Add butter and mix on low speed til crumbly. Mixture will look sandy at first, and then will bind into crumbs. This may take several minutes, so keep mixing til larger crumbs form. Add the chocolate chips and mix just til they are dispersed. You can make this topping in advance and keep it in an airtight container in refrigerator for up to a week. To make muffins, sift together flour, cocoa powder, baking powder and baking soda and salt in a bowl. Set aside. In bowl of mixer, (no need to wash the bowl after making the topping) fitted with whip attachment, beat butter on medium speed til it is light and fluffy. Then add sugar and mix well. Mix in the eggs, one at a time, and then mix in the vanilla. Add a third of the dry ingredients and mix til barely combined. The mix in a third of the sour cream. Repeat til all dry ingredients and sour cream are added and mixed til just combined. Scoop batter into lined muffin tins, filling them about halfway. Spoon topping onto tops of the muffins. Bake til muffins are cooked through and the topping is golden brown, 20 to 25 minutes for regular muffins, 25 to 30 minutes for extra large muffins. Serve warm or at room temperature. Makes 24 regular or 12 large muffins

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.

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.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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.