Double Chocolate Crunch Mufins

• FOR THE TOPPING:
• 1/4 cups Unsweetened Cocoa Powder (regular, Dutch-processed, Or A Combination)
• 2 Tablespoons Vegetable Oil
• 1/2 cups Brown Sugar, Tightly Packed Into Measuring Cup
• 1/4 cups All-purpose Flour
• FOR THE MUFFINS:
• 1 cup All-purpose Flour
• 3/4 cups Whole Wheat Flour (Regular, White Whole Wheat, Or Whole Wheat Pastry)
• 1/2 cups Brown Sugar, Tightly Packed Into Measuring Cup
• 1/4 cups Unsweetened Cocoa Powder (regular, Dutch-processed, Or A Combination)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup Warm Water
• 1 Egg
• 1/4 cups Vegetable Oil
• 1/3 cups Reduced Fat Sour Cream
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Vanilla
• 1/3 cups Semisweet Mini Chocolate Chips

1. Preheat oven to 400u0b0F. Line a 12-count regular size muffin tin with cupcake liners and spray each lightly with non-stick cooking spray.
2. For the crunch topping:
3. In a medium sized bowl stir the cocoa powder into the vegetable oil with a fork. Dump in the brown sugar and flour and blend with a fork just until crumbly. It should look like chocolate gravel.
4. For the muffins:
5. Blend the flours, brown sugar, cocoa, baking powder, baking soda, and salt in a large bowl with a fork or whisk. In a separate, medium-sized bowl, mix the remaining muffin ingredients except the chocolate chips (water through vanilla) with a fork or whisk. Dump the wet ingredients on top of the dry and mix together with a rubber spatula just until incorporated.
6. Divide the muffin batter equally among your prepared cups (I use a spring-action ice cream scoop for this). Divide the prepared crunch topping equally among the muffins, pressing down slightly to ensure all the chocolate gravel ends up baking into the muffin bases. Divide the mini chocolate chips evenly among the muffins.
7. Bake at 400u0b0F for 12-18 minutes or just until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter) clinging to it. Remove from oven.
8. Cool the muffins in the muffin tin on a wire rack for about 5 minutes before gently removing from the tin for consumption or to cool completely on the rack. Store airtight at room temperature for a day or two, or freeze for a month or so.

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Taken from tastykitchen.com/recipes/breads/double-chocolate-crunch-mufins/ (may not work)