Chocolate Chip Muffins with Streusel Topping
Soft and buttery bakery style muffins loaded with chocolate chips and a delicious classic streusel topping.
Nothing like waking up to warm bakery style chocolate chip muffins! I feel like this is a treat that works anytime of the year, which is why it’s one of my favorite things to make.
I recently realized that there’s only 1 muffin recipe here at YoC and I was shocked! Can’t believe I hadn’t shared one of my favorites ever!
What I love about these bakery style chocolate chip muffins is that they are more cakey than traditional muffins. Also, the crumble topping makes them feel a little extra. So whether you’re making them for yourself, your family or friends, they’re are definitely going to feel extra spoiled.
My favorite way to serve these is with freshly brewed coffee and a straight out of the oven with a little melted butter on top. SO GOOD!
As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! x
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Chocolate Chip Muffins with Streusel Topping
- Total Time: 45 minutes
- Yield: 10 muffins
Description
Soft and buttery bakery style muffins loaded with chocolate chips and a delicious classic streusel topping.
Ingredients
- 2 cups all purpose flour
- 2 eggs
- 1/2 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1/2 cup almond milk
- 1/4 cup coconut yogurt
- 2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 2 cups semisweet chocolate chips, I used 1 cup chunks and 1 cup chips
For the Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup flour
- 2 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, cold
Instructions
- Preheat the oven to 350F and line a muffin pan with paper liners
- In a large bowl, mix together the melted butter, sugar, vanilla, milk, coconut yogurt, and eggs, and whisk until smooth.
- In a separate bowl, sift the dry ingredients: flour, baking powder, cinnamon, and salt, and whisk together. Add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chocolate chips. I used a mix of chocolate chips and chocolate chunks!
- For the streusel: in a small bowl, combine all the ingredients and using your hands, break up the cold butter until you get a crumbly mixture.
- Scoop the batter and divide among the muffin pan. Fill about 1/3 of the paper liner with batter, sprinkle a tbsp of streusel over the batter. Add the remaining batter and top with streusel.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- When ready to serve, top with a tsp of melted butter! Serve warm.
Notes
Recipe inspired by Half Baked Harvest!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dessert, breakfast, snack
- Cuisine: American
