These pure and simple muffins will give you the chocolate-hit you need. The chocolate muffins are soft, fluffy and topped with buttery super-crunch crumbles.
Last Monday my sisters were part of an event to collect money for a good cause. I couldn’t help them with the event, but to contribute my two cents, I decided to bake a treat for the hard working volunteers. Now, this was a last minute decision so my time was limited. I wanted to whip up a quick but delicious recipe. Furthermore, I had to use whatever I had on hand, because the stores were closed due to Easter. And so I decided to bake muffins. Chocolate muffins to be precise, because who doesn’t love chocolate? I know I do. And to make the muffins a little more special, I added these super-crunch crumbles on top. The perfect combination for a perfect treat (if I may say so myself).
To make these simple muffins, you will start with the crumbles. I cheated and copied my go-to super crunch crumble recipe. The initial idea was to create vanilla crumbles and so I added a whole lot of vanilla extract. However, it was not enough vanilla to beat the scent and flavor of the butter. Therefor, you might as well omit it. Next time, I might try a combination of vanilla sugar and vanilla extract. Maybe the combo can compete with the buttery crumbles! 😉 Anyway, you will start with the crumbles so these can chill slightly in the fridge. This is important, because it is the secret to the super-crunch in your mouth. These crumbles are really super crunch: crunchier than than your favorite cookie-crunch. I promise.
As for the muffins, you will want them to be sky-high just like the chocolate raspberry muffins. Therefore, the batter has to be super thick and the muffin pan has to be filled all the way up to the rim. There is no other way around. Now, this might sound a lot more difficult than it really is. This batter is super quick and really easy to make: You will start by making a bowl with the wet- and a bowl with the dry ingredients. Then, you will mix these two together until just combined and you’re done. No seriously, you’re really done. However, as usual, take care not to overmix because it will leave you with cardboard-muffins. Yuck, not good (unless you like cardboard ofcourse…^^”). Finally, fill your muffin pan all the way up to the top and cover the batter with a thick layer of super crunch. Transfer your muffins to your oven and bake the muffins 7 minutes at 220°C to give it the heat-boost for sky-high muffins. Then, turn the heat down to 190°C and bake for another 8 minutes or until the muffins are fully cooked through. You will know they’re done when a cake tester comes out clean.
- 100 g all purpose flour
- 60 g unsalted butter, cold and cubed
- 60 g caster sugar
- 385 g all purpose flour
- 3 Tbsp cocoa powder
- 4 tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- 2 medium eggs
- 200 g caster sugar
- 240 mL buttermilk
- 120 mL vegetable oil*
- Preheat the oven to 220C and spray a muffin pan with baking spray (or use butter and flour).
- In a small bowl, rub the flour, butter and sugar (for the crumbles) between your fingers to create a crumbly mixture. Set aside in fridge while preparing the muffin batter.
- In a bowl, roughly mix the flour, cocoa powder, baking powder, cinnamon and salt. Set aside.
- In a large bowl, mix the eggs and sugar until combined.
- Add the buttermilk and oil and mix until combined.
- Add the dry mixture and fold until just combined. Take care not to overmix.
- Divide the batter evenly over the muffin pan.
- Take the crumbles out of the fridge and sprinkle the crumbles on top of your muffins.
- Bake the muffins 7 minutes at 220C. Then, turn the heat down to 190C and bake for another 8 minutes or until fully cooked through.
- Let the muffins cool 10 minutes before taking out of the muffin pan.
- *You can use any flavorless vegetable oil. I used sunflower oil, but canola oil would be fine too.