Ingredients
1
cup granulated sugar
1/2
cup vegetable oil
1/4
cup water
1
teaspoon vanilla
3
eggs
1
cup Gold Medal™ all-purpose flour
3/4
cup ground Chocolate Toast Crunch® cereal*
1/4
cup unsweetened baking cocoa
1
teaspoon baking soda
1/4
teaspoon salt
1/4
cup miniature semisweet chocolate chips
1/4
cup Gold Medal™ all-purpose flour
1/4
cup ground Chocolate Toast Crunch® cereal*
1/4
cup packed brown sugar
3
tablespoons butter, softened
1/4
cup miniature semisweet chocolate chips
Preparation
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat granulated sugar, oil, water, vanilla and eggs with spoon until combined. Stir in 1 cup flour, 3/4 cup ground cereal, the baking cocoa, baking soda and salt. Fold in 1/4 cup chocolate chips. Fill each muffin cup three-fourths full.
In small bowl, mix 1/4 cup flour, 1/4 cup ground cereal, the brown sugar and butter. Mix with fork until crumbly. Stir in 1/4 cup chocolate chips; top batter in each muffin cup with 2 heaping teaspoons streusel. Press lightly on top of batter.
Bake 21 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cooling rack.
