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Chocolate Chunk Muffins with Cocoa Nib Streusel
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | Makes 12 muffins |
| Active time: | 10 minutes |
| Total time: | 30 minutes |
| Special equipment: | muffin tin, muffin liners |
| This recipe appears in: | Sunday Brunch: Chocolate Chunk Muffins with Cocoa Nib Streusel |
Ingredients
- 1 3/4 cups (about 8 1/2 ounces) all-purpose flour, plus 3 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg, beaten
- 3/4 cup chocolate chunks (chopped chocolate, or large chocolate chips)
- 3 tablespoons butter
- 2 tablespoons oats
- 2 tablespoons brown sugar
- 1 tablespoon roasted cocoa nibs
Procedures
-
1
Adjust oven rack to middle position, and preheat to 375°F. Line a muffin tin with paper muffin tin liners. In a large bowl combine 1 3/4 cups flour, baking powder, baking soda, and sugar and whisk to combine. In a separate bowl combine milk, vegetable oil, and egg and whisk until well combined. Fold in chocolate chunks.
-
2
Add remaining 3 tablespoons butter, flour, oats, brown sugar, and cocoa nibs to a separate bowl. Using your fingers gently incorporate all the ingredients together until there are no loger any lumps of butter.
-
3
Divide batter between muffin cups, then top with streusel. Bake until muffins are brown and a toothpick inserted into center comes out clean, about 18 minutes. Remove from oven, let cool 5 minutes, and serve warm.
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