Goguma Chocolate Chunk Crumb Muffin

Goguma Chocolate Chunk Crumb Muffin

Corinn Blackwell
Breakfast & Brunch, Dessert

Super moist not too sweet earthy muffin with pops of chocolate and a sweet crunchy topping.

Goguma Chocolate Chunk Crumb Muffin

Makes 12

I think what I love most about these muffins is the merging of flavors. The goguma makes the muffin really soft and adds a chestnut flavor enhanced by just a hint of spice. The ripe banana doesn’t add much banana flavor but gives a caramel adjacent note that compliments the goguma with just a little chocolate to keep things interesting and finished off with a super crunchy topping. I think this muffin kinda has everything.

“Recipe Tips:

*1. I like lots of crunchy crumb topping and the recipe reflects that, if you would like less, divide the crumb topping measurements in half and use to top the muffins.

**2. You can also use an equal amount of orange fleshed sweet potatoes roasted in the oven for 1 hour or until fully tender.”
 

Ingredients

*Crumb topping

130g (1 c) old fashioned rolled oats

120g (0.50 c) packed dark brown sugar

96g (0.75 c) whole wheat flour

70g (0.50 c) pecan halves, chopped roughly

40g (5 T) all purpose flour

4g (1 t) kosher salt

3g (0.75 t) ground cinnamon

2g (0.50 t) baking powder

1g (0.50 t) instant coffee - optional

120ml (0.50 c) coconut oil, melted and cooled 

Muffin dry ingredients

300g (2.25 c + 1 T) all purpose flour

130c (1 c) whole wheat flour

8g (2 t) baking powder

4g (1 t) kosher salt

4g (1 t) ground cinnamon

2g (0.50 t) baking soda

2g (0.50 t) ground coriander

0.25 t ground clove

0.25 t ground allspice

0.25 t ground nutmeg 

Muffin wet ingredients

**260g (1 c) goguma or Korean sweet potato, mashed and cooled – from about 325g whole goguma steamed until tender and peeled

180g (0.75 c) packed dark brown sugar

90g (0.25 c) ripe banana, mashed

60ml (0.25 c) coconut oil, melted and cooled

60g (3 T) Greek yogurt, room temperature

8g (2 t) vanilla extract

2 large eggs, room temperature 

Muffin fillings

140g (1 c) semi sweet chocolate chunks tossed with 6g (2 t) all purpose flour 

Finishing

Powdered sugar

Method

1.      Preheat oven to 180 C / 350 F.

  • Line a muffin pan with tulip style muffin liners.

2.      In a medium mixing bowl, combine all the crumb topping ingredients except the oil well using your fingertips to break up any clumps of brown sugar.

  • Add the oil and stir well to combine.

If the crumb topping is too wet, refrigerate the mixture for 5 – 6 minutes stirring every minute or so until clumps form.

You have to watch the crumb topping closely. If the coconut oil becomes too cold without agitation, it will make it difficult to break up the topping.

  • Set aside until needed.

3.      In a large mixing bowl combine the dry ingredients well.

4.      In a medium mixing bowl combine the wet ingredients well.

  • Pour the wet ingredients into the dry.

  • Using a rubber spatula, fold the wet into the dry until 75% mixed.

  • Add the chocolate and mix gently just until no dry flour remains.

The batter will be very thick.

5.      Divide the batter between the muffin liners about 2oz per well.

  • Sprinkle the crumb topping evenly among each of the muffins pressing gently to settle them.

  • Bake for 20 – 25 minutes or until cooked through.

The muffins are cooked through when an instant read thermometer inserted into the center reaches 98 C or 210 F or when a toothpick inserted in the center comes out clean.

  • Cool for 5 minutes in the pan before removing to a cooling rack and cooling until just warm.Dust with powdered sugar.

6.      Serve.

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