Danish butter cookie crumble muffins
Light and fluffy, loaded hunks of dark chocolate and topped with a crunchy Danish butter cookie crumble.
Ingredients
- Makes 6 jumbo or 12 medium sized muffins
- 1 ½ cups all-purpose flour + 1 tbsp
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup unsalted butter melted + 1 tbsp
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Danish butter cookie crushed into small pieces
- ¾ cup dark chocolate chunks of chocolate chips
Instructions
- Preheat your oven to 400°F and line a muffin tin with paper liners or grease the cups
- In a small bowl, add 1 tbsp of melted butter with the cookie crumbs and mix together well with a fork. Add 1 tbsp of flour to the mixture until it forms clumps
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt and set aside
- In a medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not over mix, then fold in the chocolate chips
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you want tall bakery style muffins, only fill every other muffin tin.
- Sprinkle the crumble on top of the muffins
- Bake at 400 for five minutes, and then turn the temperature down to 350 and bake another 15 minutes or until toothpick comes out clean, and the crumble is golden brown
- Cool on a wire rack for 15 minutes
Notes
Makes 6 jumbo muffins or 12 medium
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