Sinkerdoodle Muffins with Chocolate Gnach
Total Time
50 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 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)
- 1 cup Greek Yogurt (fat free is fine)
- 1 teaspoon Vanilla
- Chocolate Ganache:
- 6 ounces Semi-sweet Chocolate
- 1/2 cup Half and Half
- 1/2 tablespoon Butter
- pinch of Salt
- 1/2 teaspoon Vanilla
- 1/8 cup Kahlua
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Preparation
Step 1
Preheat ove to 350 degrees.
Step 2
Line 12 cupcake tins with liners.
Step 3
Chop semisweet chocolate and put in a heatproof bowl. Bring half and half, butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. Whisk in vanilla and kahlua. Set a side.
Step 4
Mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon in a medium mixing bowl; mash in softened butter. Set a side.
Step 5
Mix 2 flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda in large bowl. Whisk 3 eggs, 3/4 cup sugar, 1 stick melted butter, 1 cup sour cream and 1 teaspoon vanilla; fold into the flour mixture. Fold in a half cup of the cinnamon crumble mixture. Fill the muffin tins half way full. Place a dollop of the chocolate ganache in each tin and top with the remaining batter, you want to leave about 1/3 of the ganache for topping. Sprinkle the rest of the cinnamon crumble on top. Bake 20 to 25 minutes.
Step 6
Allow to cool and drizzle with the remaining ganache.
Step 7
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