My senior year schedule has been busy to say the least. I like most of my classes, but the homework load, especially in AP Bio, has been huge. A few weeks ago my class was learning about the macromolecules that make up life (carbohydrates, lipids, nucleic acids, and proteins, in case you were wondering). We spent a little bit of time learning about glucose and fructose, which are two types of carbohydrates that are commonly known as sugars. Even though the chapter was interesting, my favorite way to learn about sugar is through baking!

That’s where these muffins come in. The original recipe listed them as cupcakes, but I think that in texture they were more muffin-like. However, in taste and sugar/butter level, they were definitely cupcakes. So feel free to call them what you want depending on what time of day you want to eat them. They would make an indulgent breakfast or a great dessert. The flavor packed into these muffins is amazing because between the chocolate chips and the brown-sugar crumb topping, they have a cookie-dough like flavor. Cookie dough flavored muffins sounds like the perfect way to start the day to me!

Buttermilk Chocolate Chip Crumb Muffins

Makes 16 muffins

Recipe from Love and Olive Oil, originally from Chocolate Chocolate

Ingredients

For the crumb topping:

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup cold butter, cut into cubes

1 teaspoon vanilla extract

For the muffin batter:

1 cup all-purpose flour

1/4 cup cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup mini semisweet chocolate chips, divided (we used full-sized chips, which was a mistake since they sink more easily in the batter)

1/2 cup (1 stick) unsalted butter

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

Powdered sugar for dusting

Directions

For the crumb topping

Preheat oven to 400 degrees F. Line muffin tins with 16 paper liners.