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Chocolate Chip Crumble Muffins

Warm and Fluffy Chocolate Chip Crumble Muffins to Delight

Warm and Fluffy Chocolate Chip Crumble Muffins are your new go-to breakfast treat, with a fluffy texture, gooey chocolate chips, and a crunchy crumble topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Refrigeration Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 0.5 cup Salted Butter Use unsalted if preferred.
  • 1 cup Granulated Sugar Can substitute with brown sugar.
  • 1 tbsp Vanilla Extract
  • 0.25 cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 0.5 cup Sour Cream Greek yogurt is a healthier substitute.
  • 2 cups All-Purpose Flour Gluten-free blend can be used.
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Salt
  • 1 cup Whole Milk Any non-dairy milk works.
  • 1 cup Mini Chocolate Chips Regular chocolate chips can be used.
For the Crumble Topping
  • 0.25 cup Room Temperature Butter
  • 0.33 cup Granulated Sugar Brown sugar can deepen flavor.
  • 0.5 cup All-Purpose Flour Whole wheat can be used.

Equipment

  • Mixing bowls
  • muffin tin
  • Whisk
  • fork
  • refrigerator

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine ¼ cup of room temperature butter, ⅓ cup of granulated sugar, and ½ cup of all-purpose flour. Use a fork to mix until it resembles coarse crumbs. Refrigerate for about 15 minutes.
  2. In a large bowl, whisk together melted butter, 1 cup of sugar, vanilla extract, and vegetable oil until smooth. Incorporate the eggs and sour cream. Mix until just combined.
  3. Gently fold in 2 cups of flour, baking powder, baking soda, and salt until just incorporated. Slowly add 1 cup of whole milk and stir in the mini chocolate chips.
  4. Preheat your oven to 425°F (220°C). Prepare muffin tins with liners.
  5. Fill the muffin liners almost to the top with the batter. Each liner should be generous.
  6. Remove chilled crumble from the fridge and sprinkle over each muffin batter-filled liner.
  7. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes until golden brown.
  8. Let muffins cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Allow batter to rest for at least 1 hour for better rise. Use quality ingredients for the best flavor. Don’t overmix to keep muffins light and fluffy.

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