Cinnamon and Chocolate Crumb Muffins
These 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!
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Servings: 6
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!