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–+ servings

Chocolate Chip Streusel Muffins

Ania
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!
5 from 1 vote

Ingredients
 
 

For the muffins

For the streusel

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!

Notes

*For the 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.