3/4 cup (100g) flour (I used white whole wheat)
1/4 cup (35g) brown sugar
1 tsp ground cinnamon
1/4 cup butter (60) room temperature
1 cup chocolate chips (Guidar dark chocolate)
3 cups White whole wheat flour (480g)
1 cup cake flour (120g)
1 1/3 cup unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
1 cup butter (120g)
1 1/3 cup sugar (150g)
6 large eggs
2 3/4 cup sour cream
3 tsp vanilla extract
Preheat the oven to 400F.
Combine the flour, brown sugar cinnamon and butter in the bowl of an electric mixer set with the whisk. Beat until mixture resembles coarse meal. Set aside.
Spray 2 muffin pans with baking oil and set aside.
In a large bowl, mix the flours, cocoa powder, baking powder and baking soda. Set aside.
In a small bowl, mix together the sour cream and heavy cream. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Add the dry ingredients to the butter mixture, in 3 increments, alternating with the sour cream. Beat until smooth, about 2 minutes.
Scoop the batter into the prepared muffin pans, using a 2-oz ice cream scoop.
Top with the Streusel and the chocolate chips.
Lower the oven to 350 and bake for 15 minutes. checking with a toothpick. Remove from the oven and let cool before unmolding.
These muffins freeze really well. To reheat, place frozen muffin in microwave and heat for 30 seconds.