Chocolate Chip Muffin with Crumb Topping

For the last day of this school term, my son has requested me to make some muffins for his classmates and teachers. Since these muffins are for kids, I am planning to bake chocolate muffins for them. In order to make the muffins more presentable, I have searched some books for the crunch topping recipe.

I am so surprised that the kids love the muffins a lot and the teacher has written a "Thank You' note to me. I am so glad and this has motivated me even further. I will bake more of my new recipe for them to try!

Ingredients

Crumb topping (Crunch topping)

55 g pecans

34 g oat

56 g unsalted butter

57 g all-purpose flour

45 g granulated sugar

1/2 tsp ground cinnamon

1/8 tsp salt

1/8 tsp baking powder

1. Chop the pecans and oats to a coarse chop, either by hand or food processor.

2. Melt the butter and allow it to cool down. It is important to make sure that the melted butter to cool down before adding into the dry ingredient as it will melt the sugar.

3. Combine all the ingredients together in a bowl and mix until a lumpy consistency is achieved.

4. Store in an airtight container for up to 1 week in the refrigerator.

Chocolate chip muffins (6 muffins)

130 g all-purpose flour

1 1/4 tsp baking powder

50 g granulated sugar

1/8 tsp salt

60 g unsalted butter

80 ml milk

1 egg

1 tsp vanilla essence

100 g chocolate chips

Crumb topping (optional)

5. Preheat oven to 180'C and bring egg, butter and milk to room temperature.

6. In a bowl, whisk together the eggs, milk, and vanilla essence.

7. In another large bowl, mix together the flour, sugar, baking powder and salt. (Optional: Prepare the Crumb Topping and set aside). Stir in the chocolate chips.

8. With a spatula, fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins).

9. Fill prepared muffin tins two-thirds full with batter. Sprinkle Crumb Topping on top if desired.

10. Bake in the convection oven for 20 to 25 minutes, or until a cake tester comes out clean from the middle.

11. Transfer to a wire rack and let cool for about 5-10 minutes before removing from the pan.