Studded with chunks of chocolate & walnuts and topped with a cinnamon-streusel topping, these delightfully delicious muffins are an amazing treat for breakfast, brunch or snacking.
Yield 12muffins
Ingredients
Dough
1 1/2cupall-purpose flour
1(0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1/3cupgranulated sugar
1/2teaspoonkosher salt
1teaspoonground cinnamon
1cupbuttermilk(120-130°F)
2tablespoonsmelted butter
1largeegg
1cupchocolate chunks
1/2cupchopped walnuts
Streusel Topping
1/3cupbrown sugar
1/3cupall-purpose flour
1/3cupold fashioned oats
1/2teaspoonground cinnamon
3tablespoonsmelted butter
Instructions
Grease 12 cupcake liners, place in muffin tin. Set aside.
Add flour, yeast, sugar, salt and cinnamon into a mixer bowl fitted with a paddle. Mix on low speed until well combined. Add buttermilk, melted butter and egg; mix on medium speed until well combined. Fold in chocolate chunks and walnuts. Spoon evenly into lined muffin tin.
Prepare topping: Mix together all of the streusel topping ingredients until crumbled. Sprinkle over muffin batter.
Cover and allow to rise 45 minutes to 1 hour.
Preheat oven to 375°F.
Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.
Remove to a wire rack to cool.
Best served at room temperature (if you can wait until it cools!)