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Chocolate Chunk Muffins with Cocoa Nib Streusel
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|
- 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
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.
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.
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.