Hey guys! I’m hoping you’re all having wonderful weeks, and that you’re ready to bake again. I know that for me right now, turning on my oven is a serious price to pay for the temperature of my house, so it better be good. This one is worth it!

It’s small-batch-baking again this week guys.  I’ve been loving all the requests for small-batch baking, and I might make a whole section on my website for it in the future! Right now, I’m going to stick to updating some of my most popular recipes to small-batch form for you guys!

Hey guys! The long weekend is coming to a close, and even though I’m entirely not ready for that, I’ve got breakfast covered for ya. You guys have probably noticed that I’m experimenting more and more with vegan recipes, and this is a really great one!

I’m just out to get breakfast all day every day. The more breakfast food I can have in my life, the better. So today I’m combining a few solid breakfast items- muffins and pancakes. Plus blueberries are in season and super cheap right now, so let’s call it blueberry pancakes meet muffins.

Hey guys! It’s recipe day, and today we’re on muffins. These ones are filled with crushed Oreos and chocolate chunks, and topped with a crisp crumb, that, you guessed it, is also filled with Oreos. If you don’t like ’em, today isn’t for you!

Alright so today I’m taking my classic muffin recipe and making it, well, better. I have no clue why I didn’t add sour cream the batter before, I always add it to things like this, but it really, REALLY helps things out.

I think traditionally muffins just weren’t supposed to be as cake-like as they are now. But like, there’s a time and a place for dry baked goods (think biscotti… and… that’s all I can think of), but muffins? Let’s make them taste amazing. I mean, it’s not as though they’re healthy when they’re less cake-like guys.

So anyways, here’s how this goes down. First, we’re mixing up the dry ingredients in a big bowl, and the wet ingredients in a small bowl, and then throwing them together.

Before mixing them up though, add in the chocolate chunks and the crushed cookies. This allows them to get lightly coated in flour as you mix, and it helps to keep everything from sinking to the bottom.

Then fold it all together. Now, this is important with all quickbread-type baked goods- DON’T OVERMIX! It’s going to be thick and lumpy, and that’s totally okay. If you beat it to death to get the batter smooth, you’ll end up with a tough, dense muffin. We don’t like those.

So then scoop it out into a lined muffin tin- we’re making 12 big ol’ muffins today. And we’re topping them with a beautiful crumb- it’s got turbinado sugar in it, which helps give us that crisp top. And more cookies, we talked about this right?

You bake them up, and it’s too good you guys. I mean, and that’s not surprising considering what we’ve got going on in here. Bake these, eat them every morning this week, you deserve it.

Cookies & Cream Crumb Muffins

Servings 12 muffins

Ingredients

For the muffins:

  • 2 cups flour
  • 2/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup melted butter
  • 1/4 cup sour cream
  • 2 eggs
  • 3/4 cup roughly crushed Oreos
  • 1/2 cup chocolate chunks

For the crumb:

  • 1/2 cup shortening, room temp.
  • 1 tbs. honey
  • 1/4 cup brown sugar
  • 1/4 cup turbinado sugar
  • 2/3 cup flour
  • 1/2 cup crushed Oreos
  • 1/4 tsp. salt

Instructions

For the muffins:

  1. Preheat your oven to 350 degrees, and line a 12 -cup muffin pan with liners of choice. Set aside.

  2. In a large bowl, stir together the flour, sugar, baking powder, and salt. Set aside. In a small bowl, whisk together the milk, vanilla extract, egg, melted butter, and sour cream until combined. 

  3. Pour the wet mixture into the dry mixture. Add in the Oreos and the chocolate chunks, and stir the whole mixture together with a spatula until there are no dry pockets. 

  4. Scoop the batter evenly into your prepared tin, filling each cup about 3/4 full. 

For the crumb:

  1. In a medium bowl, mix the shortening, honey, brown sugar, turbinado sugar, flour, Oreos, and salt with an electric mixer until completely combined- you should have large crumbs.

  2. Evenly and generously cover each tin of muffin batter with crumbs. Bake muffins for 18-20 minutes, or until just golden. A cake tester should come out clean. Cool and enjoy! 

Hi all! I hope you are just knee deep in holiday celebrations and fun by now- I most definitely am.

I’m counting muffins as a holiday treat because let’s face it- tis the season to call cake a breakfast item, right??

Chocolate Blueberry Muffins 1

And anyways, I know chocolate and blueberries kind of sound like a weird combo, but it’s actually super good! You get the strong flavors of chocolate, dotted with juicy blueberries and the effect is pretty dang good, especially when you top it with a chocolatey crumb.

I use dark chocolate cocoa powder because it gives me that super strong chocolatey flavor, and it makes the muffins this pretty deep dark color.

Chocolate Blueberry Muffins 2

I’m a fan of crumb toppings in general tbh- I’ve made tons of different crumb cakes on the blog because it’s such a good combo. This is no exception, although this crumb is fairly different than others I have made. Primarily because it’s flavors are heavy on chocolate instead of brown sugar and cinnamon. Regardless, it fits in perfectly with these muffins of course!

Chocolate Blueberry Muffins 5

And if you’re hosting any guests this holiday season, I feel like muffins are the right choice. It’s an easy breakfast or quick little midnight snacks for guests, and it won’t leave you slaving over the stove in the morning. Win-win.

Chocolate Blueberry Muffins 3

And yet another win- muffins are too easy to make man. You can just stir these together by hand, no mixer needed. In fact, it’s better to mix them by hand because you really don’t want to over mix the batter- it can lead to tough muffins. That sounds like a slogan or something to tell your kids right? You can’t always get what you want- tough muffins!

Chocolate Blueberry Muffins 6 Chocolate Blueberry Muffins 7

Alright anyways, enjoy it, it’s really nom you guys.

Chocolate Blueberry Muffins

Ingredients

For the muffins:

  • 2 1/4 cups flour
  • 2/3 cup brown sugar
  • 1/2 cup dark cocoa powder
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 6 tbs. melted butter
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 pint blueberries

For the crumb:

  • 3/4 cup flour
  • 1/4 cup dark cocoa powder
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 6 tbs melted butter

Instructions

For the muffins:

  1. Preheat your oven to 375 degrees, and line a muffin tin with paper liners. Set aside.

  2. In a large bowl, stir together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside. 

  3. In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla. Add the wet ingredients into the dry, and stir gently with a spatula or large spoon. Just before the flour is completely mixed, add in the blueberries and gentle finish mixing. The batter will be lumpy. 

For the crumb:

  1. In a medium bowl, stir together the flour, cocoa powder, sugar, salt, and melted butter with a fork until crumbs form. 

  2. Scoop the muffin batter evenly into your muffins tins. They should be about 3/4 full. Top with a generous sprinkling of the crumb mixture. Bake for 20-22 minutes, or until a cake tester comes out clean. Cool and enjoy!

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