These Cinnamon and Chocolate Crumb Muffins bring together that churro vibe into a fabulous snack. Think big fluffy muffins, packed with cinnamon and chocolate chips and topped with a delicious streusel crumb that gives some texture contrast. These are so easy to make and even easier to eat!
The muffins rely on lots of different liquids to keep them moist. By using butter, milk, oil and eggs, the result is fluffy and tall – no dense muffins here! The key to great muffins is to only mix as much as you need to, keeping it as minimal as possible. Over-mixing creates dense muffins. This means no mixer is needed, just a wooden spoon. Another small bowl is needed to create the crumb topping, which is only a few ingredients but results in something great. The glaze at the end is optional but adds a little extra note, giving the muffins more of a decadent feel!
I think there’s something so beautiful about freshly baked muffins. There is some sense of nostalgia, the most wonderful smell and so much ease to create such a great little thing. These will take less than 30 minutes of your time, baking included. This means you can fit making these into a busy schedule and end up with breakfasts for a few days at least!
Tips for the best Cinnamon and Chocolate Crumb Muffins
- Moisture: These contain milk, egg, yoghurt and melted butter for moisture. This prevents them from being too dry.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Chocolate: I use milk chocolate chips, but any kind of chocolate chip/chunk will work!
- Crumb Topping: This is made with melted butter, brown sugar, white sugar and flour. It should look a little like wet sand when combined. Take care not to overman as it will turn into a paste.
- Bake Time: Put them into the oven and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These Cinnamon and Chocolate Crumb Muffins are great for so many occasions, but for more muffin recipes, check out these Strawberry and White Chocolate Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
Cinnamon and Chocolate Crumb Muffins
Ingredients
- 165 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 50 g Unsalted Butter Melted
- 80 ml Milk
- 35 ml Vegetable Oil
- 1 Medium Free Range Egg
- 100 g Milk Chocolate Chips
For the Crumb Topping
- 50 g Plain Flour
- 50 g Light Brown Soft Sugar
- 1 tsp Ground Cinnamon
- 30 g Unsalted Butter Melted
For the Glaze
- 4 tbsp Icing Sugar
- 1 tsp Milk
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the flour, sugar, cinnamon and baking powder. Make a well, and pour in the egg, butter (make sure it has cooled a little), oil and milk. Stir gently with a wooden spoon until just combined. Add the chocolate chips and just stir once or twice to incorporate.
- Make the crumb topping by combining all ingredients in a small bowl – mix until it resembles wet sand, but not so far that it sticks together/forms a paste.
- Scoop the muffin batter into the muffin tin. Add over the crumb topping. Bake 15-20 minutes on the middle shelf, until golden. Remove and let cool.
- Make the glaze by combining icing sugar and milk. Stir to reach desired consistency (fairly thin). Drizzle over and eat!
