Chocolate Crumble Muffins
Indulge in the decadent delight of Chocolate Crumble Muffins, a rich and chocolatey treat that’s guaranteed to satisfy your sweet tooth! These bakery-style muffins combine a moist, tender cocoa-infused batter with bursts of semi-sweet chocolate chips, delivering melt-in-your-mouth perfection in every bite. To take things up a notch, they’re crowned with a buttery cocoa crumble topping that adds an irresistible crunch and deep chocolate flavor. With just 15 minutes of prep time, these muffins are a quick and easy way to bring the elegance of homemade pastries to your table. Perfect as a dessert, snack, or indulgent breakfast, these muffins stay deliciously fresh for days—if they last that long!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 pieces large eggs
- 0.75 cup buttermilk
- 0.25 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup all-purpose flour (for crumble topping)
- 2 tablespoons unsweetened cocoa powder (for crumble topping)
- 0.25 cup brown sugar (for crumble topping)
- 3 tablespoons unsalted butter, melted (for crumble topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease the cups with non-stick cooking spray.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can cause the muffins to be dense.
Fold in the chocolate chips gently and divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To prepare the crumble topping, combine the flour, cocoa powder, brown sugar, and melted butter in a small bowl. Mix with a fork until the mixture forms a crumbly texture.
Sprinkle the crumble mixture evenly over the tops of the muffin batter.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2475 mg | 108% | |
| Total Carbohydrate | 574.1 g | 209% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 288.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 514 mg | 40% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 2708 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
