Chocolate Chip Crumbcakes
rec.food.recipes/Johnson/1999

Topping:
1/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 cup butter or margarine, chilled

Crumbcakes:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
3 tablespoons butter, melted
1 cup mini semisweet chocolate chips

In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender or 2 knives, cut in butter until coarse crumbs form; set aside.

Preheat oven to 400 F. Grease and flour a 12-cup muffin pan. In a large bowl, mix flour, sugar, baking powder and salt. In a medium bowl, beat egg, milk and melted butter. Pour egg mixture into flour mixture; stir until dry ingredients are moistened. Add chocolate chips; mix well. Fill prepared muffin cups about three-quarters full with batter. Sprinkle crumb topping on top of each crumbcake. Bake crumbcakes until lightly browned, 25-30 minutes.

Variations:
You can easily vary the flavor of these crumbcakes. Just add any of the following ingredients to the batter before baking:

1/4 teaspoon almond extract
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup dried currants

Or, change the flavor of the topping. Instead of cinnamon, add one of these ingredients:
1/4 cup flaked coconut
crushed chocolate wafers
1/3 cup sliced almonds
grated orange peel