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Brownie Coffeecake Muffins

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“I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!”
READY IN:
1hr
SERVES:
9
YIELD:
9 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
  2. Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
  3. Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
  4. Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
  5. Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
  6. Spread batter into muffin cups filling a little more than half full.
  7. To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
  8. 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).
  9. Bake for approximately 25 minutes until cake tester comes out clean.
  10. Cool on rack -- enjoy!

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