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Cocoa Muffins
The best cocoa muffins with streusel topping you ever had! www.crunchycreamysweet.com
Prep Time
15
minutes
mins
Cook Time
18
minutes
mins
Total Time
33
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
muffins
Servings:
12
muffins
Calories:
295
kcal
Author:
Anna
Ingredients
8
oz
sour cream
1
c
sugar
2
eggs
2
teaspoon
vanilla extract
¼
c
unsalted butter
melted, cooled
1 ½
c
all-purpose flour
½
c
unsweetened cocoa powder
2
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
½
c
all-purpose flour
¼
c
unsweetened cocoa powder
¼
c
salted butter
melted
¼
c
packed brown sugar
2
tablespoon
granulated sugar
2
teaspoon
sea salt
US Customary
-
Metric
Instructions
Preheat your oven to 375 degrees F.
Spray muffin tin with cooking oil and lightly dust with flour OR line with muffin paper liners. Set aside.
In a bowl of your stand mixer, beat together sour cream, sugar, eggs, vanilla and butter.
In a medium mixing bowl, whisk together the dry ingredients ( flour, cocoa powder, baking powder, baking soda and salt ).
Add the dry ingredients to the wet ingredients. Fold in. Do not over mix!
For the streusel topping:
In a small mixing bowl, whisk together flour, cocoa, both sugars and sea salt.
Add melted butter and stir with a wooden spoon until it resembles coarse crumbs and eventually the dough starts to clump up together.
Assembling:
Fill your muffin tins not more than ¾ full per cavity.
Top with streusel topping.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center of each muffin comes out clean.
Cool muffins in the pan for 3 to 5 minutes. Remove onto a cooling rack and let cool completely.
Drizzle with melted chocolate. ( optional )
Bake 18 - 20 minutes.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
43
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
57
mg
|
Sodium:
600
mg
|
Potassium:
231
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
395
IU
|
Vitamin C:
0.2
mg
|
Calcium:
76
mg
|
Iron:
2
mg