These muffins take the premise of the double chocolate muffin and twist it around. Chunks of roasted cocoa nibs in the streusel give you the essential bitterness of chocolate while chocolate bits in the crumb add sweet punch.
Cocoa nibs taste more like a nut than they do like a bit of chocolate, but within that nuttiness lies a mysterious chocolate flavor. Try using them in place of nuts, as part of a granola mixture, or even in rubs for meats. You can find them in specialty stores, from some chocolate manufacturers, and online at The Spice House.
- Yield:Makes 12 muffins
- Active time: 10 minutes
- Total time:30 minutes
- 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.