#indulgentmuffins

The rich coffee flavor and sweet crumbly topping in these Coffee Cake Crumble Muffins go well together. Treat yourself to a tasty treat by having them with your favorite coffee.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup strong brewed coffee, cooled. 1/4 cup milk. 1 large egg. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, brewed coffee, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Divide the batter evenly among the muffin cups, filling each about 2/3 full. For the crumble topping, mix 1/4 cup of brown sugar, 1/4 cup of flour, and 2 tablespoons of cold butter until crumbly. Sprinkle this mixture over the muffin batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious Coffee Cake Crumble Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the ultimate chocolate lover's delight with these Double Chocolate Chunk Muffins. They are incredibly moist, rich, and filled with generous chunks of semisweet chocolate for an irresistible treat!

Ingredients: 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/4 cups granulated sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1 1/2 cups semisweet chocolate chunks.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a medium-sized bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, combine the melted butter, eggs, and vanilla extract. Mix well. Add the buttermilk to the wet ingredients and stir until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the semisweet chocolate chunks. Fill each muffin cup about 2/3 full with the muffin batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Double Chocolate Chunk Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Pecan Coffee Cake Muffins are a great mix of muffins and coffee cake. They are soft and moist, and the pecans and cinnamon flavor them so well. It's great for breakfast or any time you want something sweet.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup unsalted butter, melted. 1/2 cup sour cream. 1/4 cup milk. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup chopped pecans. 1 tsp vanilla extract. 1/2 tsp ground cinnamon.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the all-purpose flour, granulated sugar, and brown sugar. In another bowl, whisk together the melted butter, sour cream, milk, and egg. Add the baking powder, baking soda, salt, chopped pecans, vanilla extract, and ground cinnamon to the wet ingredients and mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy your Pecan Coffee Cake Muffins as a delicious breakfast or snack!

Prep Time: 15 minutes

Cook Time: 20 minutes

Rich dark chocolate chunks and the bright, sour taste of fresh raspberries go well together in these muffins. The crumb topping gives these tasty treats just the right amount of sweetness and texture.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup unsalted butter, melted. 1/2 cup whole milk. 1 large egg. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup dark chocolate chunks. 1 cup fresh raspberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the all-purpose flour, granulated sugar, and brown sugar. In a separate bowl, whisk together the melted butter, whole milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the baking powder, baking soda, and salt, and mix until the batter is smooth. Gently fold in the dark chocolate chunks and fresh raspberries. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. For the crumb topping, combine 1/4 cup of all-purpose flour, 1/4 cup of brown sugar, and 2 tablespoons of melted butter in a small bowl. Mix until crumbly, and sprinkle the crumbs evenly over the muffin batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Dark Chocolate Chunk Raspberry Crumb Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes