Crumb-Topped Thin Mint Muffins

Crumb-Topped Thin Mint Muffins (Adapted from BBCL, Pilgrim719)

For the muffins

1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted chilled butter, cut into cubes
1 cup milk
1 large egg
1 teaspoon vanilla
16 thin mint cookies, coarsely chopped
1/2 cup mini chocolate chips

For the topping

6 thin mint cookies, finely chopped
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
pinch salt
2 tablespoons unsalted butter, softened

To prepare the muffins

Preheat oven to 400 degrees.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in cubes of butter with a pastry blender or two knives until mixture resembles coarse crumbs.

In a small bowl, whisk together milk, egg and vanilla. Pour into the dry ingredients and mix just until combined. Fold in chopped thin mints and chocolate chips. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray.

To prepare the topping

In a medium bowl, stir together chopped thin mints, flour, sugar and salt. Mix in softened butter until crumbly. Evenly sprinkle the crumbly mixture on top of the muffin batter.

Place into the oven and bake until the tops spring back when lightly pressed in the center or a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 20 to 25 minutes. Remove from the oven and place pan on a wire rack for 5 minutes before carefully turning the muffins out to cool completely.

Makes 12 muffins.

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