Description
Rich, chocolatey muffins with espresso-scented streusel on top, perfect for breakfast or an elevated snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 4 oz (115 g) bittersweet chocolate
- 3 tbsp heavy cream
- 1/2 cup flour (for crumble)
- 1/3 cup brown sugar
- 1/4 cup cold butter (cut small)
- 1 tbsp instant espresso powder
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, eggs, vegetable oil, sour cream, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- To make the chocolate ribbon, melt bittersweet chocolate with heavy cream until a thick ganache forms; cool slightly.
- Layer muffin batter and a few spoonfuls of ganache in each muffin cup, then swirl gently with a skewer.
- For the espresso crumble, mix flour, brown sugar, cold butter, and espresso powder until coarse crumbs form, then top each muffin with the crumble mixture.
- Bake for 18–22 minutes until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Let muffins cool slightly before serving for the best texture. Can be paired with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American