I feel like muffins get a bad rep. They’re always at any breakfast buffet or work event and seem to be an afterthought. I am a breakfast fanatic, so I wanted to share one of my favorite, easy but professional bakery looking muffins with you! These Chocolate Chip Crumble Muffins are dotted with mini chocolate chips and topped with a buttery crumble. I love to eat them warm with a cup of coffee and a little butter 🙂
Recipe tips
- Crumble: This crumble comes together really easily. You can either add all of the ingredients to a food processor and pulse until it resembles wet sand, or use a pastry cutter or fork to make it by hand. This process doesn’t need to be perfect so either will do! I like to make the crumble first and set it in the refrigerator to keep cool until needed.
- Resting: While recipe testing I also tested leaving the batter out before baking to see if that would change the rise on the muffins. What I found was that letting the batter sit on the counter for 1 hour really made a difference in how the muffins rose. I understand not everyone (including myself most days!) has time to let better sit around without baking. They will taste delicious either way!
- Chocolate: For this recipe I prefer to use mini chocolate chips. Since they’re in a muffin I was looking for little pops of chocolate rather than big pools like I prefer in my cookies. You can use mini or regular, and I like to use either semi-sweet or milk chocolate.
- Muffin tins: This recipe makes 12 regular sized muffins so I use a normal muffin pan. This one is my absolute favorite! It bakes really evenly, is super durable and easy to clean. If you’re looking for a cheaper option, I also like these.
- Muffin liners: One way to make your muffins look like bakery style muffins is to use fancy muffin liners. Normal liners just line the pan, but the bakery style ones typically have pointed edges and go up higher than the pan. This is a great choice for these muffins because you’re filling them basically to the top, and then topping them with crumble. These are the newspaper liners I used, but I also like these plain ones.
If you’re looking for an easy, incredibly delicious morning breakfast this is the recipe for you. They look like they’re straight out of a bakery and will impress everyone 🙂
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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.
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!
Kim
The instructions are missing to add the milk
Kim
I have been looking for a solid recipe and this is IT! Look no further! Perfection in taste and texture! Crumble is the perfect topping. Im did I say perfect? Just add the milk with the rest of the wet ingredients before the flour! I noticed it was missing in the instructions.
Tammy
Looks delicious!
If I don’t have whole milk, is it okay to use heavy whipping cream?
Madison
Excited to try this. Could I make it in an 8×8 square pan instead of muffins? Would it make more than a square on or would that about match the amount of batter?
Miranda Xiong
It is fluffy, with just enough sugar and chocolate chips. I don’t usually like crumbles on top of my muffin but it was buttery with a hint of crispiness from the baking. I 100% recommend this recipe. I don’t bake but I am trying to learn to bake this year and it was so easy to follow the recipe. My husband is very picky with it comes to baked goods and he loved this recipe.
Emily
Hi Miranda, so happy to hear you enjoyed the recipe 🙂
Emily
This is one of my favorite breakfast recipes so I’m happy you liked them 🙂