Hello, my name is Katlyn. I will be showing you how to make chocolate sour cream crumb cakes.
Preheat oven to 350 degrees.
Measure out the ingredients for the walnut topping.
Make sure to toast the walnuts first.
Combine flour, walnuts, brown sugar, butter, cinnamon, and salt in a bowl.
Beat on low-medium speed until it looks like coarse crumbs and set aside.
Measure out all the ingredients for the batter.
Sift the flour, cocoa, baking powder, baking soda, and salt in a bowl and set aside.
Put butter and sugar in a bowl.
Beat the butter and sugar until smooth and fluffy.
Add eggs, one at a time, beating well after each egg is added.
Beat In the melted chocolate for 15 seconds.
Add sour cream. Beat for 2 minutes on medium speed until smooth.
Scrape the sides of the bowl.
Add the dry ingredients in batches on low speed. Make sure to scrape the sides of the bowl to get everything mixed in evenly.
Grease the muffin pans. You can also use cupcake liners if you like.
Add 2 tablespoons of batter or fill them about 3/4 of the way full.
Sprinkle about a tablespoon of the walnut topping on each muffin.
Bake the muffins for 25-27 minutes. Rotate halfway through the baking time. Let the muffins cool for 15 minutes. Hope you like them.
Thanks for watching! Hope you enjoy the recipe. P.S: the muffins go good with a glass of milk.
- 0.0c All purpose flour
- 0.0c Walnut Halves, toasted, chopped
- 0.0c Brown sugar
- 4.0Tbsp Butter, cut to pieces
- 0.0tsp Cinnamon
- 0.0tsp Salt
- 1.0c All purpose flour
- 0.0c Unsweetened cocoa powder
- 1.0tsp Baking powder
- 1.0tsp Baking soda
- 0.0tsp Salt
- 1.0c Sugar
- 8.0Tbsp Butter, cut in pieces
- 2.0 Eggs
- 2.0oz Semi sweet baking chocolate, Melted
- 1.0c Sour cream
- 1.0tsp Vanilla