Get ready to experience the ultimate breakfast (or anytime) treat that combines the rich decadence of chocolate with the irresistible crunch of a perfect crumble topping! These Chocolate Crumble Coffee Cake Muffins are not just another boring breakfast option – they're a mouthwatering explosion of flavor that will transform your ordinary morning into an extraordinary culinary adventure. Whether you're a chocolate lover, a muffin enthusiast, or simply someone who appreciates a truly spectacular baked good, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup chocolate chips
- 1/2 cup crumble topping (made with flour, sugar, cocoa, and butter)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together the milk, vegetable oil, and large egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; some small lumps are okay.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- For the crumble topping, mix flour, sugar, cocoa powder, and cold butter in a small bowl using your fingertips until it resembles coarse, sandy crumbs.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the prepared crumble topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your egg and milk are at room temperature for the smoothest batter possible.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Crumble Technique: Use cold butter and work it into the crumble topping with your fingertips for the best texture and consistency.
- Even Distribution: Use an ice cream scoop or measuring cup to divide batter evenly among muffin cups for uniform baking.
- Toothpick Test: Always check doneness by inserting a toothpick – it should come out with just a few moist crumbs.
- Cooling is Crucial: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Hack: To keep muffins fresh, store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 38g
Protein: 4g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 25mg
