These are delicious Chocolate Chip Streusel Muffins! They are fluffy and soft muffins bursting with vanilla flavour. They have a buttery sugar streusel sprinkled on top that crisps up while baking and makes the best muffin top!
These chocolate chip streusel muffins tastes straight from a bakery. They are amazing.
The muffins have pockets of chocolate in every bite you take. Paired with the crisp buttery sugar streusel, it truly is incredible!
For more muffins, try Easy Carrot Muffins, Coconut Chocolate Muffins, Double Chocolate Muffins.
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Ingredients Notes
Feel free to check this section out to view certain key ingredients we’re using in these Chocolate Chip Streusel Muffins! Keep scrolling for the full recipe card.
- Buttermilk - You can also use full fat kefir or plain yogurt. I like to make my buttermilk homemade. To make buttermilk, stir 1 cup of room temperature milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
- Butter - I used unsalted butter. This will be melted.
- Chocolate chips - I recommend using mini chocolate chips! Since they are tiny, it adds the perfect pockets of chocolate in every bite.
- Eggs – Remove 2 hours before baking, or place in a glass of warm water to help come to room temperature quicker.
- Flour – All-purpose flour is used in this recipe.
- Sugar – White sugar is used.
- Oil – I used a flavourless oil.
Step by step instructions
Here is how to make and bake these Chocolate Chip Streusel Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Preheat the oven to 350°F.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set in the refrigerator while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients. With a spatula, mix until just completely combined. Set aside to use later.
Step 4 – Whisk wet ingredients. In a large bowl, whisk butter, oil, egg, egg yolk, vanilla, buttermilk, and white sugar. Whisk until well combined.
Step 5 – Add in dry ingredients. Stir the dry and the wet ingredients together until the muffin batter forms. Don't over-mix the batter.
Step 6 - Add in mini chocolate chips. Add the mini chocolate chips in and evenly distribute them. Don't over-mix!
Step 7 – Scoop. Add the batter into the liners. I love using a cookie scooper for this as it helps minimize the mess and get even scoops every time. Sprinkle a handful of streusel on top and extra mini chocolate chips if desired.
Step 7 – Bake. Bake the muffins at 350°F for 23-28 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
FAQ
What do I do with leftover streusel?
Streusel freezes really well! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffins.
Do I have to add in chocolate chips?
You may add whatever add-ins you'd like or leave it plain as a delicious vanilla muffin.
How do I store these muffins?
These chocolate chip streusel muffins are best served fresh or next day. You can keep them in an airtight container for up to 3 days or in the refrigerator in an airtight container for up to 1 week!
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Chocolate Chip Streusel Muffins
Ingredients
For the muffins
- 2 1/2 cups all-purpose flour
- 2 tsps cornstarch
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup white sugar plus more for topping
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/4 unsalted butter melted and slightly cooled
- 1/3 cup oil
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 3/4 cups mini chocolate chips plus more for topping
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter cold
- 1/3 cup white sugar
Instructions
For the streusel
- In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp butter, 1/3 cup white sugar
For the muffins
- Preheat the oven to 350℉/176℃. Line the muffin tin with 12 liners and set aside.
- In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.2 1/2 cups all-purpose flour, 2 tsps cornstarch, 1 1/4 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt
- In a large bowl, whisk butter, oil, egg, egg yolk, vanilla, buttermilk, and white sugar. Whisk until well combined.1 cup white sugar, 1 large egg, 1 large egg yolk, 1/4 unsalted butter, 1/3 cup oil, 1 cup buttermilk*, 1 tbsp vanilla
- Toss in the dry ingredients. Using a spatula, mix until just completely combined.
- Mix in the mini chocolate chips until just combined. Don't over-mix!3/4 cups mini chocolate chips
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top and a few extra mini chocolate chips if desired.
- Bake the muffins at 350°F for 23-28 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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