Chocolate Crumb Muffins

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After cleaning out my photo albums on my phone and computer, somehow I forgot that I would need all the pictures of these muffins. I even pulled my good camera out of storage and blew the dust off…but I’m very rusty in the photography department after lazily relying on my iPhone for two years – so those photos were a no go as well. So this is it. One crumby photo (get it?) of these delicious muffins.

I haven’t been using my good cameras because my eyesight changed and my eye wouldn’t focus when I looked through the viewfinder. In fact, last week I brought them out to sell them. I figured I’d Google “eyesight and photography” to see if there was a way around my old lady eyesight. There had to be, right? There’s photographers of all ages! After scrolling through a few articles, low and behold – evidently there’s a tiny little wheel right above the viewfinder that adjusts to your eyesight that I’d overlooked. (For TWO YEARS??) So that problem is solved, now I need to remember how to take a decent food photo. The next few posts may be interesting…

So back to the muffins. Not only do they satisfy that occasional sweet tooth, but the topping tastes remarkably like Oreo cookies. They also freeze and reheat or thaw well, which is a must for me. I can’t have 12 muffins just lying around waiting to be eaten. If you like to freeze things to buffer your self control like I do, when you’re ready to pop one out of the freezer for dessert (or breakfast…) you can let it sit on the counter to thaw for an average but delicious experience or… pop it in the microwave for 30 seconds which will leave you  with a warm and delightfully decadent treat.

Chocolate Crumb Muffins

For The Muffins:

1 1/2 Cups of Otto’s Cassava Flour

1 Tablespoon of Coconut Flour

1/4 Cup of Cacao Powder

1/2 Cup of Coconut Sugar

1/4 teaspoon of Celtic Sea Salt

1 teaspoon of Double Acting Baking Powder

1/2 teaspoon of Baking Soda

2 Eggs

1/3 Cup of Dairy Free Butter, melted

1 Cup of Full Fat Coconut Milk

1 teaspoon of Pure Vanilla Extract

For the Chocolate Crumb Topping

1 Cup of Coconut Sugar

1/2 teaspoon of Celtic Sea Salt

1 Cup of Otto’s Cassava Flour

1/2 Cup of Cacao Powder

3/4 Cup Plus 3 Tablespoons of Dairy Free Butter, melted

Directions

Preheat oven to 350 degrees. Makes 12 muffins.

  1. For the muffins, measure and whisk the dry ingredients in a medium bowl. In another bowl, whisk the eggs, melted butter (cooled), coconut milk, and vanilla. Fold the wet ingredients into the dry ingredients just until the liquid is absorbed (lumps are a good thing). Set aside.
  2. For the crumb topping, whisk the dry ingredients. Stir the melted butter in with a spoon. You have two options here. I stirred mine in “lightly” then when through it with my fingers to make a smaller crumb. If you want larger crumbs, stir the mixture together completely and then break it up into small chunks instead of crumbs with your fingers.
  3. Line a muffin tin with 12 paper liners. Fill each liner 3/4 of the way full. Top each muffin with the crumb mix and pat down very lightly into the batter.
  4. Bake at 350 degrees for 25 minutes. (I use convection, it may take a bit longer in a conventional oven). Cool for 10 minutes, remove from tins onto a cooling rack and cool completely before serving.

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