CHOCOLATE CHIP CRUMB MUFFINS

 CHOCOLATE CHIP CRUMB MUFFINS

Recipe adapted from Gingerbread Bagels

I had the opportunity to bake for 7 days in an industrial size kitchen at the summer camp I have been teaching theatre at for the past 10 years! It was SO much fun! I had to bake for over 120 people for three meals a day! So it was time to bust out the recipes that I have been collecting from my favorite bloggers over the past year! These muffins were a HUGE success! People went on and on about them, loved the crumb topping and kept asking me for the recipe! I was able to multiple my recipe by 8 with no problems with the science what-so-ever!

LOOK HOW LOVELY THEY ARE!

Chocolate Chip Crumb Muffins
(makes about 16 muffins)

3/4 cup sugar
1/2 cup packed light brown sugar
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 1/2 cups semi-sweet chocolate chips mixed with 1 Tablespoon all-purpose flour

1/2 cup light brown sugar
3 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1 1/2 Tablespoons cold unsalted butter, diced
1 cup semi-sweet chocolate chips (you can chop them if you would like, but I like the whole chunky chocolate chips)

Sift together the all-purpose flour, cinnamon, baking soda and kosher salt.

Set aside.

In a mixer (with the paddle attachment) mix together the sugar, brown sugar, canola oil, eggs and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir, fold, stir, etc. Stir gently, but make sure the sour cream is completely mixed into the batter and not over mixed.

Mix the chocolate chips with 1 Tablespoon of all-purpose flour and gently fold the chocolate chips into the batter.

Line a muffin pan with muffin liners.

Scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.

In a small bowl, mix together the brown sugar, flour and cinnamon. Add the diced butter and cut it into the other ingredients with a fork. Add the remaining chocolate chips to the crumb topping and mix them in. Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.

And there you have it!  

THE PERFECT CHOCOLATE CHIP CRUMB MUFFIN

YUM!