Sinkerdoodle Muffins with Chocolate Gnach
I mean the ganache has Kahlua and chocolate and cream. When the thought crossed my mind there was no turning back . I had to make it happen. It just had to.
Servings: 12 Muffins
- Cinnamon crumble:
- 2/3 cup sugar
- 1/3 cup Flour
- 1 tablespoon Cinnamon
- 4 tablespoons Butter Softened
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon Baking Soda
- 3 Eggs
- 3/4 cup Sugar
- 1 stick Butter melted
- 1 cup Greek Yogurt fat free is fine
- 1 teaspoon Vanilla
- Chocolate Ganache:
- 6 ounces Semi-sweet Chocolate
- 1/2 cup Half and Half
- 1/2 tablespoon Butter
- pinch of Salt
- 1/2 teaspoon Vanilla
- 1/8 cup Kahlua
Preheat ove to 350 degrees.
Line 12 cupcake tins with liners.
Chop semisweet chocolate and put in a heatproof bowl. Bring half and half, butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. Whisk in vanilla and kahlua. Set a side.
Mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon in a medium mixing bowl; mash in softened butter. Set a side.
Mix 2 flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda in large bowl. Whisk 3 eggs, 3/4 cup sugar, 1 stick melted butter, 1 cup sour cream and 1 teaspoon vanilla; fold into the flour mixture. Fold in a half cup of the cinnamon crumble mixture. Fill the muffin tins half way full. Place a dollop of the chocolate ganache in each tin and top with the remaining batter, you want to leave about 1/3 of the ganache for topping. Sprinkle the rest of the cinnamon crumble on top. Bake 20 to 25 minutes.
Allow to cool and drizzle with the remaining ganache.
Calories: 350kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 210mg | Potassium: 191mg | Fiber: 2g | Sugar: 30g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 2.3mg