CHOCOLATE CHIP CRUMB MUFFINS

CHOCOLATE CHIP CRUMB MUFFINS

CHOCOLATE CHIP CRUMB MUFFINS

Ingredients

  • 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.
Read the whole recipe on Baking with Melissa