Description
These Sinkerdoodle Muffins with Chocolate Ganache combine the warm, comforting flavors of cinnamon and sugar with a rich, smooth chocolate topping. Perfect for breakfast, brunch, or a sweet snack, these muffins feature a tender crumb with a crunchy cinnamon crumble and a luscious ganache drizzle that elevates the classic muffin to an indulgent treat.
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 (8 tablespoons)
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line 12 cupcake tins with paper liners to prevent sticking and for easy removal.
- 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 just to a simmer. Pour this hot mixture over the chopped chocolate and let it sit undisturbed for about 10 minutes to allow the chocolate to melt completely. Stir gently with a rubber spatula or whisk until smooth and glossy. Whisk in the vanilla extract and Kahlua. Set the ganache aside to cool slightly.
- Prepare Cinnamon Crumble: In a medium bowl, mix together 2/3 cup sugar, 1/3 cup flour, and 1 tablespoon cinnamon. Mash the softened butter into the mixture until crumbly. Reserve half of this crumble mixture for topping the muffins later.
- Make Batter: In a large bowl, whisk together 2 cups flour, baking powder, 1/2 teaspoon cinnamon, salt, and baking soda. In another bowl, whisk the eggs, 3/4 cup sugar, melted butter, Greek yogurt, and vanilla extract until smooth. Fold the wet ingredients into the dry ingredients gently until just combined. Then fold in half of the prepared cinnamon crumble to incorporate some crunchy sweetness into the batter.
- Assemble Muffins: Fill each muffin liner halfway with batter. Add a dollop of chocolate ganache into the center of each muffin. Top with the remaining batter until the muffin cups are nearly full, leaving space for expansion. Sprinkle the reserved cinnamon crumble evenly on top of each muffin for a crunchy finish.
- 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.
- Cool and Finish: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle the remaining chocolate ganache over the tops of the muffins for an elegant and decadent finish.
Notes
- You can substitute Greek yogurt with sour cream as noted in the original recipe for similar texture and flavor.
- If you prefer a non-alcoholic version, omit the Kahlua in the ganache or replace it with vanilla extract.
- Ensure the ganache isn’t too hot when you add it to the batter to avoid sinking to the bottom.
- If using paper liners, they help prevent sticking and make muffins easier to remove.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
