Chocolate Pecan Streusel Muffins

Brynie Greisman Recipe By
  • Cook & Prep: 35 m
  • Serving: 9
  • Contains:

At the time of this writing, I am in a magnanimous mood and will share a personal business recipe of mine, but on condition that you continue ordering at least the other 49+ flavors that I sell! Just kidding … though I think this is just what you’re looking for.

 

Yields 9 muffins. 

Ingredients (17)

Main ingredients

Topping

Start Cooking

Make the Topping

  1. Combine flour, brown sugar, cinnamon, and oil in a small bowl with a fork, until mixture resembles coarse crumbs. Stir in pecans. Set aside.

     

Make the Muffins

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Place 1/2 cup chocolate chips, soy milk, and oil in a microwaveable bowl and microwave until chips are melted and mixture is smooth. Set aside.

  3. In a large bowl, combine flour, sugar, baking powder, cinnamon, pecans, and remaining two tablespoons chocolate chips.

  4. Combine egg, vanilla extract, melted chocolate chip mixture and applesauce in small bowl; stir into flour mixture just until moistened.

  5. Prepare muffin tins by greasing and filling with cupcake holders. Spoon the batter into the cupcake holders, filling 3/4 full. Sprinkle with topping. Bake 20–25 minutes.

     

Note:

I always double (or triple) this recipe at least. The muffins freeze well.

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