Ingredients for Chocolate Crumble Muffins
- Self Rising Flour
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- Unsalted Butter
- Bittersweet Chocolate
- Pecans
- Candied Orange Peel
- 1 large egg
- Enough light cream to make 1 cup of liquid with the egg
- Additional chocolate chips (optional)
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How to Make Chocolate Crumble Muffins
- Preheat oven to 425°F (220°C).
- Butter a 12-hole muffin tin or line it with cupcake papers.
- In a large bowl, sift together 2 cups all-purpose flour, 1/2 teaspoon salt, and 3/4 cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup semi-sweet chocolate chips, 1/2 cup chopped nuts (walnuts or pecans recommended), and 1 tablespoon finely grated citrus zest (orange or lemon).
- In a separate measuring cup, whisk together 1 large egg and enough light cream to reach 1 cup total liquid.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. The dough will be sticky.
- Divide the dough evenly among the prepared muffin cups.
- Sprinkle additional chocolate chips (optional) over the tops of the muffins.
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 8-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly in the muffin tin before transferring to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
26g
Fat
28g
Carbs
6g
