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Chocolate Streusel Muffins
YIELD: 12 muffins
PREP TIME: 30 minutes
BAKE TIME: 18 minutes
For the streusel:
1/2 cup unbleached, all-purpose flour
3 tablespoons lightly packed brown sugar
1 1/2 tablespoons Dutch-process cocoa
4 tablespoons salted butter, cold and cubed
1/3 cup mini semisweet chocolate chips
For the muffins:
1 3/4 cup unbleached, all-purpose flour
2/3 cup Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 eggs
1 cup sugar
1 cup chocolate milk
1/2 teaspoon espresso powder
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 teaspoons white vinegar
4 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
1 cup semisweet chocolate chips (regular size)
Preheat oven to 425. Line 12 muffin cups with liners.
Make the streusel. Stir together the flour, brown sugar, and cocoa. Add the cubed butter and distribute through the mixture, using your fingers to mash the butter into smaller bits. Once the butter chunks are more like flat pellets and evenly dispersed, stir in the chocolate chips. Set aside.
Make the muffin batter. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In a large measuring cup, whisk the eggs lightly. Add the sugar, chocolate milk, and espresso powder, whisking until combined. Add the extracts and then the vinegar and whisk again.
Pour the wet ingredients, melted butter, and oil into the bowl with the dry. Stir until combined. Fold in the chocolate chips.
Spoon the batter into the prepared tin. The liners will be full. Press a generous sprinkling of chocolate streusel onto each muffin. (Reserve any remaining streusel and refrigerate for another use.)
Bake for about 18 minutes, or until the muffins bounce back when pressed in the center. Cool in the pan for 5 minutes, then remove to a cooling rack. Serve warm or at room temperature.
