chocolate chip muffin with crumb topping recipe

Chocolate chip muffin with crumb topping recipe free#

The flavor packed into these muffins is amazing because between the chocolate chips and the brown-sugar crumb topping, they have a cookie-dough like flavor. Recipe for bakery style chocolate chip muffins with a crumb topping. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional). In a large mixing bowl, using a whisk, stir mashed bananas and sugar just until combined. Preheat your oven to 350 ( 175) and prepare a 12-cup muffin tin with paper liners. Make the muffins: Combine flour, baking powder, and salt in a medium bowl. They would make an indulgent breakfast or a great dessert. Line two 12 muffin pans with about 19-20 muffin liners. Spoon batter into muffin tins about ¾ full. Then, reduce the oven temperature to 350☏ and continue to bake for 15-17 minutes. Combine the first nine ingredients in a large bowl and mix until well blended.

Chocolate chip muffin with crumb topping recipe free#

So feel free to call them what you want depending on what time of day you want to eat them. Start with a blast of heat: To help the chocolate muffins rise quickly and develop the perfect tall, domed top bake the muffins for 5 minutes at a heat of 425☏. However, in taste and sugar/butter level, they were definitely cupcakes. The original recipe listed them as cupcakes, but I think that in texture they were more muffin-like. Even though the chapter was interesting, my favorite way to learn about sugar is through baking! Muffin Batter: 6 tablespoons butter 2/3 cup semi-sweet chocolate chips divided 2 cups flour I used white wheat 2/3 cup sugar 1/3 cup unsweetened cocoa. We spent a little bit of time learning about glucose and fructose, which are two types of carbohydrates that are commonly known as sugars. A few weeks ago my class was learning about the macromolecules that make up life (carbohydrates, lipids, nucleic acids, and proteins, in case you were wondering). Brown the butter with milk powder: Just when you thought it couldnt get better than brown butter, it can with milk powder. I like most of my classes, but the homework load, especially in AP Bio, has been huge. Add milk powder to the dry ingredients: It will blend right in with the flour, salt, and leaveners, and disperse evenly in the dough. I use the same basic recipe for my banana muffins as I do for my easy banana bread with the exception of the delicious crumble topping that I like to finish them off with.My senior year schedule has been busy to say the least. A few days later I had 3 very sad overripe bananas sitting on the kitchen counter and my middle son excitedly asked me if that meant we were going to have banana muffins (I suspect he planned the banana boycott for this very reason!) In a separate bowl, combine the cooled butter, sour cream, milk, eggs, and lemon juice. 2) In a bowl, mix together the flour, salt, baking powder, baking soda, espresso powder and cocoa powder, set aside. Make a well in the center of the mixture. 1) Preheat your oven to 375 degrees and line a muffin tin with liners. In a large mixing bowl combine 2 cups of flour, baking powder and. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. It seems I was a little overzealous a couple of weeks ago in the amount of bananas I bought while grocery shopping. To make the muffins: Preheat the oven to 400☏. Preheat the oven to 350☏.Spray a standard muffin pan with non-stick cooking spray. Step 3: Use a cookie scoop to add the muffin batter to a paper liners inside a muffin pan. Step 2: Add the pumpkin puree and mix until combined. Serve with a praline latte or pumpkin spice latte for the perfect coffee-shop style breakfast. Then add the eggs, sour cream, vegetable oil, vanilla extract and combine until smooth. Lightly grease a 12-cup regular muffin pan with cooking spray or line with liners and set aside. These moist, delicious banana crumb muffins taste like they are straight from the bakery with the delicious brown sugar streusel topping.