Chocolate Coffee Cake Muffins
Chocolate batter, chocolate chips, and chocolate crumble with a swirl of cream cheese frosting make these Chocolate coffee cake muffins extra rich.
Servings 6
Ingredients
- 1 egg
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ cup Greek Yogurt
- 2 tablespoon oil Avocado or Olive oil
- 2 tablespoon butter melted
- 3 tablespoon milk
- ½ teaspoon Vanilla extract
- 1 cup Bob's red mill 1 to 1 gluten free flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Dutch Cocoa powder
- ½ cup Chocolate Chips
Cream Cheese
- 4 oz cream cheese
- 1 egg
- 3 tablespoon sugar
Crumble Topping
- ½ cup Bob's red mill 1 to 1 gluten free flour
- ¼ cup brown sugar
- ¼ cup butter
- ¼ cup Dutch Cocoa powder
- ¼ cup Mini chocolate chips
- ¼ cup White Chocolate chips
Instructions
- Preheat the oven to 350F and place paper liners in a Large 6 pan muffin tin
- In a stand mixer combine the egg, sugars, Greek yogurt, oil, butter, milk and vanilla.
- In a separate bowl whisk together flour, baking soda, baking powder, salt and Cocoa powder.
- With the stand mixer on low slowly add the dry ingredients to the wet. Once fully combined mix in the chocolate chips.
- Divide this batter between the muffin tins.
- In another bowl combine the cream cheese, egg, and sugar. It's okay if it's a bit lumpy. Divide this out on top of the batter filled cups.
- In another bowl combine the flour, sugar, butter, and cocoa powder to make the crumble. I like to mix it and form a handful into a small log in my hand. It will come together but be easily crumbled. Crumble half of this over the cream cheese layer.
- Combine the mini chocolate chips and white chocolate chips together and sprinkle over the first layer of crumble. Then sprinkle the rest of the crumble over the top.
- Bake the muffins for 25-30 minutes until the center batter is fully cooked.
- Let rest for 10 minutes before moving to a cooling rack. Once cool serve with coffee or milk.