Friday, February 24, 2012




This month I was lucky enough to participate in the Secret Recipe Club again! I just love this group!!! I eagerly await my assigned blog and rush over to see what my choices are!! My blog this month was ....Jamie has a really fun blog and clearly, she loves to be creative in the kitchen! When I saw her chocolate chip crumb muffins here, I knew they were screaming my name!!!!!! I decided to make them gluten free so my hubby could join in on the fun. And that he did! We ate them right out of the oven and absolutely loved them. Then for our second (yup, you read that correctly), we added chocolate sauce and whipped cream!!!! hee hee TOO BAD WE HAD NO VANILLA ICE CREAM ON HAND! NOTE TO SELF....HOMEMADE VANILLA BEAN ICE CREAM NEXT TIME!!!!!

Here is the recipe as I adapted it. I omitted the cinnamon, used gf flour and increased the chocolate a tad! I also melted the butter instead of cutting it in due to pure laziness! These were beyond perfect!!!!!!!!!!!!!!!!!! Thank you Jamie for the wonderful recipe and inspiration in muffin land! We will be making these every day often!

Chocolate Chip Crumb Muffins

(makes about 8 muffins)

1/4 cup PLUS 2T. sugar
1/4 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1 cup GF FLOUR (I used "better batter" as it already has xanthan gum in it)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream
3/4 c. semi sweet chocolate chips


1/4 cup light brown sugar
1 1/2 Tablespoons GF flour (I used "Better Batter"-xanthan gum is in it already)
1 Tablespoon melted butter
1/4 cup semi sweet chocolate chips

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, egg and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.

Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.

Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.

In a small bowl, mix together the brown sugar and flour. Add the melted butter and stir. Stir in the choc. chips.

Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.

Cool the muffins in the pan for 5-10 minutes on a cooling rack. Then transfer them to a cooling rack to cool.



  1. OMG! This would go sooooo good with my coffee this morning :) Sounds scrumptious!

  2. These look so good! I don't usually take the time to put a crumb topping on muffins, so it's a real treat when I do. I also noticed the powdered sugar on top and thought I should give that a try with my untopped muffins. Thanks for participating in Gluten-Free Wednesdays!

  3. They look fantastic. I put a lot of chocolate in my cakes and muffins,also.