Anyone can make a chocolate chip muffin, however, why should you settle for an ordinary muffin when you can enjoy an extra-ordinary muffin? These sweet muffins have cinnamon, chocolate chunks, and a buttery brown sugar topping. Whether you eat these for breakfast, dinner, or even as a mid-day snack, I know you’re going to absolutely love these soft, tender, moist, and crunchy brown sugar muffins.
Do you ever wake up early on a Saturday morning and think to yourself, “Self, I need a muffin and only a muffin will do?” No? Well, that’s so sad. Perhaps you should. Because right after that internal thought, you may just find yourself wandering to the kitchen and baking up some sweet, moist, tender, flavorful muffins with a crunchy brown sugar crust. Let me just say, it’s really not a bad way to start off the day. A little alone time in the kitchen, a lovely smell permeating the entire house, and eventually, muffins in bed with your significant other. Muffins in bed? Come on now y’all, what better way is there to start off a weekend?
Ingredients:
Muffins:
- 1 Cup Granulated Sugar
- 1/2 Cup Canola Oil
- 1/2 Cup Sour Cream
- 1 Tablespoon Vanilla
- 1 Egg
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Whipping Cream
- 1 (3.5-oz.) Dark Chocolate Candy Bar, Very Finely Chopped
Brown Sugar Topping:
- 1/4 Cup Light Brown Sugar, Packed
- 1/2 Teaspoon Ground Cinnamon
- 2 Tablespoons Unsalted Butter
Directions:
Muffins:
- Preheat oven to 375 degrees.
- In a large mixing bowl, whisk the sugar, oil, sour cream, vanilla, and egg together until well combined.
- In a small bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
- Add 1/2 of the flour mixture to the mixing bowl and stir to combine. Add 1/2 of the whipping cream to the mixing bowl and stir to combine. Repeat with the remaining 1/2 of the flour mixture, followed by the remaining 1/2 of the whipping cream.
- Fold in the chopped chocolate.
- Use an ice cream scoop to evenly distribute the muffin batter among 9 paper-lined muffin cups.
Brown Sugar Topping:
- Mix the brown sugar and cinnamon together in a small bowl with a fork.
- Cut the butter into very small pieces. Add the butter to the bowl of cinnamon and brown sugar and use a fork to cut the butter into the cinnamon and brown sugar mixture.
- Sprinkle the brown sugar topping on top of the filled muffins cups.
- Bake for 23 to 26 minutes, or until cooked through completely.
Suggestions:
- Do not overmix the muffin batter. When adding the flour mixture and whipping cream, mix the batter until just combined.
- Normally, I use heavy whipping cream, however, I only had whipping cream on hand when making these muffins. If you don’t have heavy whipping cream or whipping cream, feel free to use milk. I would suggest using a little bit less though since milk is thinner than cream.
- For this recipe, I used a Lindt “A Touch of Sea Salt Dark Chocolate EXCELLENCE Bar.” The added touch of sea salt works well for this recipe.
- Use a knife or a toothpick to test the muffins for doneness. If the knife or toothpick comes out clean, then the muffins are done.
Improvements:
- Add 2-Tablespoons of Old Fashioned Oatmeal to the brown sugar topping.
- Replace the canola oil with melted unsalted butter for an even more buttery muffin.
- Sprinkle a few sliced almonds over the top of each muffin before baking.
Ingredients:
- 1 Cup Granulated Sugar
- 1/2 Cup Canola Oil
- 1/2 Cup Sour Cream
- 1 Tablespoon Vanilla
- 1 Egg
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Whipping Cream
- 1 (3.5-oz.) Dark Chocolate Candy Bar, Very Finely Chopped
- 1/4 Cup Light Brown Sugar, Packed
- 1/2 Teaspoon Ground Cinnamon
- 2 Tablespoons Unsalted Butter
Directions:
- Preheat oven to 375 degrees.
- In a large mixing bowl, whisk the sugar, oil, sour cream, vanilla, and egg together until well combined.
- In a small bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
- Add 1/2 of the flour mixture to the mixing bowl and stir to combine. Add 1/2 of the whipping cream to the mixing bowl and stir to combine. Repeat with the remaining 1/2 of the flour mixture, followed by the remaining 1/2 of the whipping cream.
- Fold in the chopped chocolate.
- Use an ice cream scoop to evenly distribute the muffin batter among 9 paper-lined muffin cups.
- Mix the brown sugar and cinnamon together in a small bowl with a fork.
- Cut the butter into very small pieces. Add the butter to the bowl of cinnamon and brown sugar and use a fork to cut the butter into the cinnamon and brown sugar mixture.
- Sprinkle the brown sugar topping on top of the filled muffins cups.
- Bake for 23 to 26 minutes, or until cooked through completely.
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