Brownie Coffeecake Muffins

READY IN: 1hr
SERVES: 9
YIELD: 9 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
  • Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
  • Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
  • Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
  • Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
  • Spread batter into muffin cups filling a little more than half full.
  • To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
  • Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
  • Bake for approximately 25 minutes until cake tester comes out clean.
  • Cool on rack -- enjoy!
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