This is turning into a baking blog but hehe at least I’m making stuff I can eat rather than their miniature counterparts! This recipe was inspired by The Providore at Mandarin Gallery! I went there with Chels and had their chocolate muffin ($3+ – not a bad price in my opinion, it was really good!)
They look kinda weird haha oops. These muffins have four layers – vanilla batter, a little scoop of Nutella, chocolate batter and crumble topping.
This is The Providore’s version! I just realised they added Nutella and chocolate chips on top too! It was really yum hehe and you know how normally the tops of muffins are crispier and nicer? This muffin was really nice throughout because of the genius idea of adding Nutella in the middle so it wasn’t plain!
The muffins didn’t rise a lot – I filled them 3/4 of the way up and they didn’t rise above the paper cup much as compared to The Providore’s one! It was super huge hehe.
Inside! The layers are quite clear, the dark portion in the centre is the Nutella 🙂
I came up with this recipe on my own by combining different muffin batters and crumble recipes! Here it is, enjoy! 🙂 I halved and quartered the various recipes so the measurements get a little hard but I think estimating works! 🙂
Vanilla Chocolate Crumble Muffin
- 60g butter
- 35g caster sugar
- 15g dark brown sugar
- 1 egg
- 110g plain flour
- 1/2 tsp baking powder
- 60ml milk
- 40g butter
- 35g plain chocolate
- 20g caster sugar
- 15g dark brown sugar
- 1 egg
- 1/4 tsp vanilla essence
- 25g plain flour
- 1/4 tbsp cocoa powder
- 5-6 walnuts, chopped
- 115g plain flour
- 1/4 tsp dark brown sugar
- Dash of ground cinnamon
- 30g butter
- Handful of honey nut cheerios! (<3)
- Cream butter and sugar in a mixing bowl.
- Add in the egg and mix well.
- Sieve in half the flour and baking powder, followed by half the milk.
- Fold in and repeat with the remaining halves.
- Melt butter and chocolate in a saucepan.
- Transfer to a mixing bowl and add in sugar, mix well.
- Add egg, vanilla essence and mix well.
- Sieve in flour and cocoa powder and fold in.
- Mix in chopped walnuts.
- Combine all ingredients in a mixing bowl – they should not be too wet, more of a bread crumb texture than a dough texture!
- Preheat oven to 180°C.
- Spoon vanilla batter into paper cups equally.
- Add a little (quantity is entirely up to you!) Nutella on top of the vanilla batter (in the middle).
- Spoon chocolate batter on top of the vanilla batter and Nutella, ensuring that it covers it completely.
- Place crumble on top, covering as much surface area as possible.
- Bake for 35 minutes.
This is a rather time consuming recipe due to the number of components in the muffin, but it is really yummy and worth the effort! I believe variations can be achieved easily, by adding chocolate chips to the batter, adding Nutella and more chocolate to the top of the crumble (as in The Providore’s version!), adding fruits to the vanilla batter for a healthier muffin (haha), etc. I will definitely make these again during the holidays! 🙂 7 days to the last day of school!