Description
Sinkerdoodle Muffins with Chocolate Ganache combine a soft, cinnamon-spiced muffin base with a rich, gooey chocolate center and a crunchy cinnamon crumble topping. These delightful muffins are perfect for breakfast or dessert, featuring a creamy ganache drizzle infused with a hint of Kahlua for an extra touch of indulgence.
Ingredients
Scale
Cinnamon Crumble
- 2/3 cup sugar
- 1/3 cup flour
- 1 tablespoon cinnamon
- 4 tablespoons butter, softened
Batter
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 eggs
- 3/4 cup sugar
- 1 stick butter, melted (equivalent to 1/2 cup)
- 1 cup Greek yogurt (fat free is fine)
- 1 teaspoon vanilla extract
Chocolate Ganache
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup half and half
- 1/2 tablespoon butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/8 cup Kahlua (about 2 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking your muffins.
- Prepare Muffin Tins: Line 12 cupcake tins with paper liners to ensure easy removal and clean-up.
- Make Chocolate Ganache: Chop the semi-sweet chocolate and place it in a heatproof bowl. In a saucepan over medium heat, bring the half and half, butter, and a pinch of salt to a simmer. Pour this hot mixture over the chopped chocolate and let it sit for about 10 minutes until the chocolate is completely melted. Stir gently with a rubber spatula or whisk until smooth. Whisk in the vanilla extract and Kahlua, then set aside.
- Prepare Cinnamon Crumble: In a medium mixing bowl, combine sugar, flour, and cinnamon. Add the softened butter and mix until the mixture reaches a crumbly texture. Set aside.
- Make Muffin Batter: In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. In another bowl, whisk the eggs, sugar, melted butter, Greek yogurt, and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients gently until just combined. Fold in half of the prepared cinnamon crumble to incorporate some texture into the batter.
- Assemble Muffins: Fill each muffin liner halfway with the batter. Add a dollop of the prepared chocolate ganache in the center of each muffin. Top with the remaining batter, leaving about a third of the ganache reserved for drizzling later. Sprinkle the remaining cinnamon crumble on top of each muffin.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the muffin (avoiding the ganache center) comes out clean and the tops are golden.
- Cool and Finish: Allow the muffins to cool completely. Once cooled, drizzle the remaining chocolate ganache over the tops for added richness and presentation.
Notes
- Ensure the butter for the crumble is softened, not melted, to achieve the right crumbly texture.
- Do not overmix the muffin batter to keep the muffins light and tender.
- The ganache contains Kahlua, which is alcoholic; you can omit it or substitute with coffee or vanilla extract if preferred.
- Check muffins at 20 minutes to avoid overbaking, as ovens vary.
- For best results, allow muffins to cool completely before drizzling the ganache to prevent it from melting too much and running off.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
