Chocolate Chip Crumble Muffins
These bakery style Chocolate Chip Crumble Muffins are everything you want in a breakfast treat! They are moist, packed with mini chocolate chips and topped with a buttery crumble.
Servings: 12 muffins
Ingredients
For the muffin:
- ½ cup salted butter, melted room temperature
- 1 cup granulated sugar
- 1 ½ tsp vanilla extract
- ⅓ cup vegetable oil
- 2 eggs room temperature
- ⅓ cup sour cream room temperature
- 3 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup whole milk room temperature
- 1 ¼ cups mini chocolate chips
For the crumble:
- ¼ cup salted butter room temperature
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
Instructions
For the crumble:
- In a medium sized bowl add the ¼ cup of room temperature butter, ⅓ cup granulated sugar and ½ cup all-purpose flour. Use a fork to smash the butter into the dry ingredients and repeat until it's all incorporated, it will resemble a sandy texture. Set in the fridge until needed.
For the muffins:
- In a large bowl combine the room temperature melted butter, granulated sugar, vanilla extract and vegetable oil. Whisk until combined. Add in the eggs and sour cream and whisk until just incorporated. Next add in the flour, baking powder, baking soda, salt and milk and gently mix until the flour is totally incorporated. Gently fold in the chocolate chips. Do not over mix! Next cover the bowl with saran wrap and let sit at room temperature while the oven preheats to 425°
- Line 12 regular sized muffin tins with liners (I used these) Once the oven is preheated evenly scoop the batter into the pan. The batter should almost be at the top. Remove the crumble from the fridge and sprinkle on top.
- Bake the muffins at 425° for 5 minutes. After 5 minutes, without opening the oven, change the baking temperature to 350° and bake for an additional 30-35 minutes, or until the muffins are completely cooked through. Remove from the oven and let cool for 15 minutes before removing from the pan. Enjoy!