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Cappuccino Chip Crumble Muffins

Source of Recipe


Chocolatier, October 1996






List of Ingredients



• -- Crumble --
  
• 3/4 cup all-purpose flour
  
• 2 tsp ground cinnamon
  
• 3/4 tsp freshly grated nutmeg
  
• 1/2 cup firmly packed light brown sugar
  
• 3 Tbsp granulated sugar
  
• 1 cup walnuts, chopped
  
• 6 Tbsp unsalted butter, cut into chunks
  
• .
  
• -- Muffin Batter --
  
• 1-1/2 cups milk, divided
  
• 2 Tbsp insant espresso powder
  
• 3-1/2 cups all-purpose flour
  
• 4 tsp baking powder
  
• 1 tsp salt
  
• 1 Tbsp ground cinnamon
  
• 1/2 tsp freshly grated nutmeg
  
• 1 cup granulated sugar
  
• 9 ounces semisweet chocolate chips
  
• 9 Tbsp unsalted butter, melted and cooled
  
• 1/4 cup firmly packed dark brown sugar
  
• 4 large eggs
  
• 1 Tbsp vanilla extract
  






Instructions



1. Make the crumble: Position a rack in the center of the oven and preheat to 375 degrees (F). Spray the inside of 11 jumbo muffin cups with nonstick cooking spray. In a medium bowl, combine the flour, cinnamon, nutmeg, light brown sugar, granulated sugar, walnuts and butter with a fork until crumbly. Set aside.
   
   
2. Make the muffin batter: Scald 1/2 cup milk in a small saucepan. Remove from heat and stir in the espresso powder. Pour into a medium-size mixing bowl, add the remaining 1 cup milk, and cool completely.
   
   
3. Into a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and granulated sugar. Toss the chocolate chips with 2 tablespoons of the sifted mixture. Whisk the melted butter, dark brown sugar, eggs and vanilla extract into the cooled coffee-flavored milk. Pour the liquid ingredients over the dry ingredients, add the chocolate chips, and stir to form a batter.
   
   
4. Divide the batter among the muffin cups (each cup will be a generous three-fourths full). Lightly press about 1/4 cup of the crumble mixture onto the top of each muffin. The muffin cups will be filled to the rim with batter and topping.
   
   
5. Bake the muffins for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the tins and let cool completely.