Chocolate & Coffee Crumble Muffins
Why choose between coffee and chocolate when you can have both!
Makes: 12 muffins
Preparation time: 20 minutes
Cooking time: 18 – 20 minutes
Ingredients:
For the Muffins:
- 1 ½ cupscake flour
- ½ cup unsweetened cocoa powder
- 1 Tbsp instant espresso powder (or strong instant coffee granules)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 tsp vanilla essence
- 1 cup semi-sweet chocolate chips or chunks
For the Coffee Crumble Topping:
- 65g brown sugar
- 30g flour
- 1 Tbsp cocoa powder
- 1 tsp instant coffee
- ¼ tsp salt
- 3 Tbsp unsalted butter, cubed
How To Make Chocolate & Coffee Crumble Muffins
- Preheat your oven to 190°C.
- Line a muffin tin with paper liners or lightly grease it.
- In a small bowl, mix brown sugar, flour, cocoa powder, coffee powder, and salt.
- Cut in the cold butter with your fingers or a pastry cutter until it resembles coarse crumbs.
- Chill while you prepare the batter.
- In a large bowl, whisk together flour, cocoa powder, espresso powder, baking powder, bicarbonate of soda, and salt.
- In another bowl, whisk together the melted butter, granulated sugar, and brown sugar.
- Add eggs one at a time, beating well.
- Stir in the buttermilk and vanilla.
- Add the wet mixture to the dry ingredients and stir just until combined.
- Fold in the chocolate chips.
- Do not overmix.
- Spoon the batter evenly into the muffin cups (they should be almost full).
- Sprinkle each muffin generously with the crumble topping.
- Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.