Brownie Coffeecake Muffins
photo by aloha808
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
9 muffins
- Serves:
- 9
ingredients
-
CAKE
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder, dutched process
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup unsalted butter
- 1 1⁄2 cups semi-sweet chocolate chips, miniature
- 1⁄2 cup light brown sugar, packed
- 2 eggs, large
- 1 teaspoon vanilla bean paste
- 3⁄4 cup light sour cream
-
STREUSEL TOPPING
- 1⁄2 cup all-purpose flour
- 1⁄2 cup light brown sugar, packed
- 1⁄2 cup walnuts, chopped
- 1⁄4 cup unsalted butter, cold
directions
- Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
- Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
- Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
- Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
- Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
- Spread batter into muffin cups filling a little more than half full.
- To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
- Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
- Bake for approximately 25 minutes until cake tester comes out clean.
- Cool on rack -- enjoy!
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