Double Chocolate Crumble Muffins
Bakery-style double chocolate muffins made with Dutch-process cocoa and topped with a chocolate chip crumble. Soft, rich, and perfect for breakfast or dessert!
Servings: 12 muffins
Ingredients
For the crumble:
- ¼ cup salted butter room temperature
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- 3 tbsp dark chocolate cocoa powder
- ⅓ cup mini chocolate chips
For the muffins:
- ½ cup salted butter room temperature
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- ⅓ cup sour cream room temperature
- 2 ½ cups all-purpose flour
- ½ cup dark chocolate cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup whole milk room temperature
- 1 ¼ cups mini chocolate chips
Instructions
For the crumble:
- In a small bowl, combine the flour, cocoa powder, and sugar. Cut in the butter using a fork or your hands until crumbly. Stir in mini chocolate chips. Set aside.
For the muffins:
- In a large bowl, whisk together the melted butter, sugar, oil, vanilla, eggs, and sour cream until smooth. In a separate bowl, whisk together the flour, dark cocoa powder, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet mixture and stir gently. Add the milk, mix, then stir in the remaining dry ingredients. Fold in the mini chocolate chips.
- Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. Allow to sit on the counter for 15-30 minutes while the oven preheats. Preheat the oven to 425°.
- Once the oven preheats, top generously with chocolate crumble. Bake for 7 minutes at 425, then without opening, drop the oven temperature to 375° and bake for 15-18 additional minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.