Chocolate Chip Crumb Topped Muffins

Last week I was staring at a display of muffins at the store and one crumb topped version insisted on coming home with me. Naturally I agreed. (What January diet?)

It was a delicious chocolate chip muffin but the inside was darker than a standard vanilla batter and there was definitely something a little different about the flavor. Different in a really good way, though. I didn't think it was cocoa but wondered if there was some coffee in there.

A little coffee definitely brings out the flavor of chocolate and I often include it when baking chocolate cake or brownies. Worth a try, right? So I made a batch of standard chocolate chip muffins but added a little brown sugar and coffee to the mix. Definitely better than a standard muffin and, of course, I added a crumb topping. You all should know by now how much I love a crumb topping. Enjoy!

Yield: 8 Servings

Author: Anita Schecter

Chocolate Chip Crumb Topped Muffins

prep time: 20 Mcook time: 30 Mtotal time: 50 M

Recipe for bakery style chocolate chip muffins with a crumb topping.

ingredients:

• For the Muffins:
• 1 Stick (8 tablespoons) unsalted butter, melted and cooled
• 3/4 Cup granulated sugar
• 1/4 Cup brown sugar
• 2 Eggs
• 1 Cup sour cream
• 1 Teaspoon vanilla
• 2 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1 Teaspoon salt
• 1 Tablespoon instant coffee
• 1 Cup semi-sweet chocolate chips
• 
  
• For the Crumb Topping:
• 3/4 Cup all-purpose flour
• 1/2 Cup brown sugar
• 1/4 Teaspoon salt
• 6 Tablespoons unsalted butter, chilled and cut into 1" pieces
• Powdered sugar for topping

instructions:

How to cook Chocolate Chip Crumb Topped Muffins

1. Pre-heat the oven to 375 degrees and line a muffin tin with 8 cupcake/muffin liners.
2. In a large bowl or stand mixer, beat together the melted butter, granulated sugar and brown sugar. Stir in the eggs, sour cream and vanilla.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt and instant coffee.
4. Stir the dry ingredients into the wet until combined and then stir in the chocolate chips.
5. In a separate bowl, make the crumb topping by stirring together the all-purpose flour, brown sugar and salt. Work in the butter using a pastry cutter, fork or your fingers until the mixture resembles large coarse crumbs.
6. Fill each muffin cup with an equal amount of batter and sprinkle the crumb topping over each.
7. Bake for 30 minutes, allow to cool and dust with the powdered sugar.

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