Crumble Top Cinnamon Muffins

Crumble top cinnamon chocolate chip muffins now that's a mouthful. But a delicious mouthful!  Topped with a crunchy crumble topping, and a soft fluffy body, the perfect texture combination.

Ingredients 

Muffins

Dry Ingredients

• 290g plain flour

• 200g granulated sugar

• 1sp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• 100g dark chocolate chips

• 100g milk chocolate chips

Wet Ingredients 

• 2 medium eggs

• 120ml buttermilk

• 150g veg oil

• 100g sour cream

• 1 tsp vanilla extract

Crumble Topping

• 45g plain flour

• 60g granulated sugar

• 40g butter, cubed

• ½ tsp cinnamon 
  

Makes 12 | Prep Time: 20 minutes | Bake time: 22 minutes

Method

Step 1.

Preheat the oven to 220C, line a 12 space muffin tin, with muffin cases, making sure you leave a space in between each one. I use two muffin tins, making 6 muffins each tin

Make the crumble
Step 2.

Cut your butter into small cubes. In a bowl, mix your granulated sugar, cinnamon and plain flour. Add the now cubed butter to your sugar, flour mixture and rub together using your fingers to create a clumpy mix.

Step 3

Set aside while you make your muffin batter.

Step 4

In a large bowl, mix together the dry ingredients, flour, granulated sugar, baking powder, salt, cinnamon, nutmeg and the chocolate chips.

Step 5

In a separate bowl, mix the wet ingredients, eggs, buttermilk, vegetable oil, sour cream and vanilla extract, whisk the ingredients until combined.

Step 6

Make a well in your dry ingredients, and pour the wet ingredients into the well, fold together until combined.

Step 7

Scoop your muffin batter into the cases, filling to the top of the muffin case.  

Step 8

Generously sprinkle your crumble topping onto each muffin.

Step 9

Bake at 220C for 7 minutes, drop the temp to 180C fan and bake for a further 14 minutes

Enjoy x