Monday, February 20, 2012


MAKE THESE REGULAR OR GLUTEN FREE! (Use all purpose flour or gluten free flour)


This month I was lucky enough to participate in the Secret Recipe Club again! I just love this group!!! I eagerly await my assigned blog and rush over to see what my choices are!! My blog this month was ....Jamie has a really fun blog and clearly, she loves to be creative in the kitchen! When I saw her chocolate chip crumb muffins here, I knew they were screaming my name!!!!!! I decided to make them gluten free so my hubby could join in on the fun. And that he did! We ate them right out of the oven and absolutely loved them. Then for our second (yup, you read that correctly), we added chocolate sauce and whipped cream!!!! hee hee TOO BAD WE HAD NO VANILLA ICE CREAM ON HAND! NOTE TO SELF....HOMEMADE VANILLA BEAN ICE CREAM NEXT TIME!!!!!

Here is the recipe as I adapted it. I omitted the cinnamon, used gf flour and increased the chocolate a tad! I also melted the butter instead of cutting it in due to pure laziness! These were beyond perfect!!!!!!!!!!!!!!!!!! Thank you Jamie for the wonderful recipe and inspiration in muffin land! We will be making these every day often! FEEL FREE TO USE REGULAR FLOUR IF NOT GLUTEN FREE!!

Chocolate Chip Crumb Muffins
(makes about 8 muffins)
1/4 cup PLUS 2T. sugar
1/4 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream
3/4 c. semi sweet chocolate chips

1/4 cup light brown sugar
1 1/2 Tablespoons GF flour 

1 Tablespoon melted butter
1/4 cup semi sweet chocolate chips
In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, egg and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.
Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.
Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.
In a small bowl, mix together the brown sugar and flour. Add the melted butter and stir. Stir in the choc. chips.
Sprinkle the crumb topping onto the muffins.
Bake at 375 degrees F for 23 minutes.
Cool the muffins in the pan for 5-10 minutes on a cooling rack. Then transfer them to a cooling rack to cool.


Unknown said...

Oh wow, these muffins look super tasty and fluffy

Melissa said...

Oh yum! You certainly can't go wrong with chocolate...these look delicious!

Jamie said...

Yay! I am so glad you liked them. Now I am thinking I should head into the kitchen and make them again!

Deanna said...

I haven't tried Better Batter. I was actually going to buy some this weekend and the store was out. Do you like it?

Kelly | Eat Yourself Skinny said...

Great choice for SRC, these look so delicious! So glad to be in Group C with you! :)

Lisa | Authentic Suburban Gourmet said...

Now that is a muffin worthy of breakfast - love it. Glad to be part of SRC group C with you!!!

Eliotseats said...

Mmmm-good! These look spectacular. Great post and glad to be in SRC with you. You know that my Oreo white chocolate brownie SRC posts is one of my most popular---so popular that someone highlighted it again this month! Go figure! :)

Athena said...

Love your site - I am your newest follower from TheStuffofSuccess via the Sunday Social at The Sasse Life. Thanks Athena

Lisa~~ said...

Your muffins look delicious and love that you upped the chocolate...never too much chocolate!

If you haven't already, I'd love for you to check out my Group 'A' SRC entry: Crunchy Fudgy Heart Bites

Cook Lisa Cook

DANIELLE said...

Thanks so much for all of your nice comments!!! elliotseats-that's awesome about the brownies-thanks for letting me know!!! now i will have to try it with the minis-great idea!! Deanna-so far i have been very happy with the better batter flour-even better than the king arthur which i loved!!! I even bought the 25 pound bag!!!

beti said...

how lucky!! and a lovely desition to make this muffins, so simple but they look amazing

Rhonda said...

sounds great, good job converting to GF and still making them yummy!

Michelle @ The Willing Cook said...

Mmmm....beautiful! Thank you for sharing this recipe at last week's Allergy-Free Wednesdays. We hope you'll be back again this week...bring chocolate :)
~AFW Hostesses

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