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Chocolate Chip Crumble Muffins

Irresistible Chocolate Chip Crumble Muffins for Breakfast Bliss

Delight in these Chocolate Chip Crumble Muffins, a perfect breakfast treat filled with mini chocolate chips and a buttery crumble!
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Salted Butter Can use unsalted butter and adjust salt if needed.
  • 1 cup Granulated Sugar Try brown sugar for a deeper flavor.
  • 1 tablespoon Vanilla Extract Opt for pure extract for the best taste.
  • 1/2 cup Vegetable Oil Can be substituted with melted coconut oil or melted butter.
  • 2 large Eggs No substitutes recommended.
  • 1 cup Sour Cream Can replace with Greek yogurt or buttermilk.
  • 2 cups All-Purpose Flour Gluten-free flour can be a substitute.
  • 1 tablespoon Baking Powder Always ensure it’s fresh.
  • 1 teaspoon Baking Soda Don't interchange with baking powder without adjustments.
  • 1/2 teaspoon Salt An essential ingredient, don’t skip it.
  • 1 cup Whole Milk Can replace with almond milk or other non-dairy options.
  • 1 cup Mini Chocolate Chips Regular chocolate chips can be used for a different texture.
For the Crumble Topping
  • 1/2 cup Room Temperature Butter Ensure it's softened for easy mixing.
  • 1/2 cup Granulated Sugar Feel free to use brown sugar for added depth.
  • 1 cup All-Purpose Flour Keep it to the right ratio for best results.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • fork
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Prepare the Crumble: In a medium bowl, combine room temperature butter, granulated sugar, and flour. Mix until the mixture resembles coarse sand. Refrigerate while preparing the muffin batter.
  2. Make the Muffin Batter: Whisk together melted butter, granulated sugar, vanilla extract, and vegetable oil. Add in eggs and sour cream, blending smoothly. Gradually incorporate flour, baking powder, baking soda, and salt, alternating with milk. Fold in mini chocolate chips.
  3. Rest the Batter: Cover the muffin batter with a clean kitchen towel and let it sit at room temperature for one hour.
  4. Bake: Preheat oven to 425°F (220°C). Line muffin tin with liners. Spoon batter into each cup, sprinkle crumble topping over each muffin. Bake for 5 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes.
  5. Cool and Enjoy: Allow muffins to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to maintain fluffiness.

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