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Double Chocolate Crumble Muffins

A beautifully chocolatey muffin with a light, tender crumb and loads of bold, but balanced chocolate flavors.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 muffins

Ingredients

Double Chocolate Muffins

  • 1 2/3 cups of all purpose flour
  • 1/2 cup of natural unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 large eggs
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar, packed
  • 1/2 cup of vegetable oil
  • 2/3 cup of sour cream
  • 1/3 cup of whole milk or heavy cream
  • 2 teaspoons of vanilla extract
  • 1 cup of dark chocolate chunks

Chocolate Crumble Topping

  • 4 tablespoons of butter, melted
  • 1/2 cup of all purpose flour
  • 1/3 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 3 tablespoons of natural unsweetened cocoa powder
  • a pinch of sugar
  • demerara or turbinado sugar (optional)

Instructions

  • Preheat your oven to 425 degrees 
  • In a large bowl, whisk 2 large eggs with 1/2 cup of vegetable oil, 2/3 cup of sour cream, 1/3 cup of whole milk or heavy cream and 2 teaspoons of vanilla extract until fully combined
  • Add 1/2 cup of granulated sugar and 1/2 cup of brown sugar and whisk until fully incorporated.
  • Combine 1 2/3 cups of all purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt in a small bowl and then add to the batter
  • Mix until the wet and dry ingredients are just combined
  • Fold in 1 cup of dark chocolate chunks and set aside for now
  • Make the chocolate crumble by combining 1/2 cup of all purpose flour with 1/3 cup of brown sugar, 1/4 cup of granulated sugar, 3 tablespoons of cocoa powder and a pinch of sugar in a small dish. Drizzle 4 tablespoons of melted butter over the dry ingredients and use a fork to combine until you create a large crumble texture
  • Add cupcake liners to a cupcake tin and fill each cavity almost full of batter
  • Add a generous amount of chocolate crumble over the batter and gently press down to help the crumble attach to the batter
  • Optional: sprinkle with demerara or turbinado sugar
  • Bake the muffins for 5 minutes at 425 degrees and then reduce the ovens temperature to 350 degrees leaving the door closed and bake for an additional 16-18 minutes (Bake mini muffins for 10 minutes at 350 degrees)
  • Once the muffins feel set in the middle or a toothpick will come out mostly clean from the center of a muffin, carefully transfer the muffins onto a cooling rack
  • Store leftovers in an airtight container at room temperature or chill in the refrigerator