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Dark Chocolate Cream Cheese Crumb Muffins #RSC Recipe

Dark Chocolate Cream Cheese Crumb Muffins #RSC Recipe

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Dark Chocolate Cream Cheese Crumb Muffins #RSC

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Ingredients:

Serving

reynolds wrap foil
2 oz dark chocolate, melted and cooled
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/4 cup unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
1/2 cup all-purpose flour
2 tbsp unsalted butter, melted and cooled
2 tbsp light brown sugar , packed
2 tbsp slivered almonds, coarsely chopped
1 tbsp unsweetened cocoa
1/4 tsp almond extract
1/2 cup confectioners' sugar
2 tbsp heavy cream , plus more if necessary
1/2 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. Melt the dark chocolate and set aside to cool. Using Reynolds Wrap, cut SIX 6X6 squares. Using a 6- cup JUMBO muffin pan, push a foil square into each muffin cup. Use a large plastic cup to help mold the shape of the foil in the muffin cup. The 4 points of the square should be visible. Lightly coat the foil cups with cooking spray.
MAKE THE BATTER: In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
With an electric mixer on medium speed cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes. Add the egg and beat just until smooth. Add the melted and cooled chocolate and beat just until smooth. On medium low speed, add the flour mixture slowly and beat until smooth. Scrape the sides a few times during this step. Add the batter evenly to each muffin cup and set aside while making the crumbs.
MAKE THE CRUMB TOPPING: In a medium mixing bowl, combine the flour, butter, brown sugar, almonds, cocoa and almond extract forming large crumbs. Sprinkle the crumb topping on top of each muffin and gently push into the batter. Bake for 20-30 minutes or until a tester comes out clean. Cool 15 minutes in the pan and then remove to a platter to cool before icing.
MAKE THE ICING: In a medium mixing bowl, whisk together the confectioner's sugar, heavy cream and vanilla extract until smooth. If necessary whisk in more cream to make a pourable smooth consistency. Drizzle on top of each cooled muffin in a back and forth motion.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	628.8 Kcal (2633 kJ)
Calories from fat	334.73 Kcal
		% Daily Value*
Total Fat	37.19g	57%
Cholesterol	67.43mg	22%
Sodium	105.6mg	4%
Potassium	415.59mg	9%
Total Carbs	66.44g	22%
Sugars	41.33g	165%
Dietary Fiber	5.06g	20%
Protein	12.29g	25%
Vitamin A	0.1mg	4%
Iron	2.2mg	12%
Calcium	145.6mg	15%

Amount Per 100 g
Calories	448.85 Kcal (1879 kJ)
Calories from fat	238.93 Kcal
		% Daily Value*
Total Fat	26.55g	57%
Cholesterol	48.13mg	22%
Sodium	75.38mg	4%
Potassium	296.65mg	9%
Total Carbs	47.43g	22%
Sugars	29.5g	165%
Dietary Fiber	3.61g	20%
Protein	8.77g	25%
Vitamin A	0.1mg	4%
Iron	1.6mg	12%
Calcium	104mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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