Ingredients

The following ingredients have 12 Servings
  • 1 cup heavy cream
  • 2 tablespoons white vinegar
  • 2 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup oil
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 cups milk chocolate chips, divided
  • 2 tablespoons butter, chilled and cubed
  • Powdered sugar for dusting

Instruction

  • Preheat oven to 400 degrees and be sure your oven rack is in the middle of the oven, not too close to the top heating element. Prepare a standard size muffin tin by lining with paper liners and spraying the inside of the liners with nonstick spray.  Set aside.
  • Measure 1 cup of heavy cream, and add 2 tablespoons white vinegar.  Stir and allow to sit while the other ingredients are prepared.  The mixture will thicken.
  • In a large bowl, add all-purpose flour, granulated sugar, baking powder, baking soda, and salt.  Stir together and then remove 1/2 cup and set aside for later.
  • To the remaining flour mixture in the bowl, add eggs, oil, vanilla, and the thickened heavy cream mixture.  Stir together until just combined, and then add 1 1/4 cups chocolate chips and gently fold them into the batter.  Be careful not to over-mix.
  • Scoop the batter into each of the 12 muffin wells, filling them quite full.  Scrape the batter bowl clean with a rubber spatula, and then add that reserved 1/2 cup of dry ingredients back into the bowl.  Cut in 2 tablespoons of butter, and use a fork to work the butter into the flour until you have a crumbly mixture.
  • Top each of the 12 muffins with the crumble mixture and then add a few more chocolate chips to the top from the reserved 1/4 cup chocolate chips.  Bake at 400 degrees for 22-24 minutes.  The tops of the muffins will rise over the edge of the muffin well, and they will be golden brown.
  • Allow the muffins to cool in the pan for 10 minutes, and then remove to a cooling rack.  Dust the tops with powdered sugar.