Chocolate Chip Crumb Cake Muffins

Eventually we will meet our new neighbors. We made a batch of cinnamon rolls to bring over to them the evening after they moved in. Just as we were leaving our house, the neighbors drove away. This morning we made a batch of muffins to share with them--and once again, they were gone. But that's okay--we enjoyed the muffins. The crumb topping on these muffins adds a nice crunch to the muffin. The mufffins themselves are much more like a cupcake than a muffin.

Topping:
¼ cup packed light brown sugar
1/3 cup all-purpose flour
¼ teaspoon ground cinnamon
3 tablespoons unsalted butter at room temperature, cut into pieces
1/3 cup mini chocolate chips

Muffins:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 ¼ cups sour cream (may use plain yogurt for part of sour cream)

Heat the oven to 375°F. Line muffin tins with paper liners or spray with Baker’s Joy.

To make the topping: In an electric mixer fitted with the paddle attachment, combine the brown sugar, flour, and cinnamon and mix on low speed. Add the butter and mix on low speed until crumbly. The mixture will look sandy at first and then will bind into crumbs. This may take several minutes, so keep mixing until larger crumbs form. Add the chocolate chips and mix just until they are dispersed. (You can make this topping in advance and keep it in an airtight container in the refrigerator for up to a week.)

To make the muffins: Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl, and set aside. In the bowl of an electric mixer (no need to wash the bowl after making the topping) fitted with the whip attachment, beat the butter on medium speed until it is light and fluffy; then add the sugar and mix well. Mix in the eggs, one at a time, and then mix in the vanilla. Add a third of the dry ingredients and mix until barely combined. Then mix in a third of the sour cream. Repeat until all the dry ingredients and sour cream are added and mixed until just combined. Scoop the batter into the lined muffin tins, filling them about halfway (or slightly more).

Spoon the topping onto the tops of the muffins. Bake until the muffins are cooked through and the topping is golden brown, about 15 to 20 minutes. Serve warm or at room temperature.

Makes 12-24 muffins (depending on size).