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 classic chocolate chip streusel muffins tastes straight from a bakery. They are SO good!
The batter comes together in one bowl, and are studded with mini chocolate chips through out. Let's get to baking.
For more muffins, try Banana Chocolate Chip Muffins, Lemon Blueberry Muffins, and Bakery Style Double Chocolate Muffins.
Jump to:
Why this muffin recipe works
- Classic - A simple chocolate chip muffin recipe with every day ingredients.
- Easy to make - No electric mixer required, and only simple ingredients!
- Fluffy - These muffins are soo soft and fluffy. I'm obsessed.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Buttermilk - You can also use full fat kefir or plain yogurt. To make buttermilk, stir 1 cup of 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 used mini chocolate chips and recommend you do the same. Since they are small, it helps prevent the chocolate from sinking to the bottom.
- Eggs – Remove 2 hours before baking.
- Flour – All-purpose flour is used in this recipe.
- Sugar – White sugar is used.
- Oil – I used a flavourless oil. Makes the muffins more moist. You can use any type of oil, just know that it can slightly change the flavour.
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 liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Preheat the oven to 425°F/218°C.
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 aside while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
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. Toss in the dry ingredients. Using a spatula, mix until just completely combined.
Step 6 - Mix in mini chocolate chips. Add in mini chocolate chips until just combined. Don't over-mix!
Step 7 – Scoop. 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 extra mini chocolate chips if desired.
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 350°F and bake for an additional 12-15 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
Why do you bake at 2 different temperatures?
The first temperature, 425°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 350°F for the remainder of the baking period, they continue to bake as normal!
What do I do with leftover streusel?
Streusel freezes great! 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?
Nope! Feel free to add in whatever add-ins you'd like or leave it plain as a vanilla muffin.
How do I store these muffins?
These chocolate chip muffins are best served fresh. 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!
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Chocolate Chip Streusel Muffins
Ingredients
For the muffins
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup white sugar plus more for topping
- 1 egg room temperature
- 1 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 425℉/218℃. Line the muffin liners 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, 1 tbsp cornstarch, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp cinnamon, 1/4 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 egg, 1 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 425°F for 5 minutes, then turn down to 350°F and bake for an additional 12-15 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!
Comments