Brownie Coffeecake Muffins - cooking recipe

Ingredients

CAKE
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder, dutched process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 1/2 cups semi-sweet chocolate chips, miniature
1/2 cup light brown sugar, packed
2 eggs, large
1 teaspoon vanilla bean paste
3/4 cup light sour cream
STREUSEL TOPPING
1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 cup walnuts, chopped
1/4 cup unsalted butter, cold

Preparation

Preheat oven to 350\u00b0. Coat pan(s) with non-stick baking spray.
Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
Spread batter into muffin cups filling a little more than half full.
To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
Bake for approximately 25 minutes until cake tester comes out clean.
Cool on rack -- enjoy!