I love having muffins around for a quick breakfast or for a snack. My kids go nuts for muffins after school and these Chocolate Chip Crumb Muffins are definitely one of their favorites. These muffins really, truly, are glorious. They are buttery and delicious. And you can make them in less than a half hour. Have I convinced you to make them yet? I mean, just look at them 👇🏻

I first started working on this recipe when I volunteered to donate 150 muffins to the Father-Daughter dance at my kid’s school. 150 MINI muffins, that is. Whew! I tested recipes for a few weeks in advance, tweaking each batch a little more to my liking each time. And this is the one that I settled on. I love the richness and tang that the buttermilk gives the muffins. I also added a touch of cinnamon because I love the combination of chocolate and cinnamon.

Let me show you how I made these Chocolate Chip Crumb Muffins 👇🏻

Start by preheating your oven to 375 degrees and line 2 muffin tins with paper cups (you will need about 18-20 paper cups). You will need 3 bowls: a large, medium, and small. I know, I know… THREE bowls?! I promise that it will be worth it!

In a Large bowl-

Combine 2 1/2 cups AP flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon. Whisk everything together.

In a Medium bowl-

Combine 3/4 cup of granulated sugar, 1 cup of buttermilk, 1/4 cup of Greek yogurt (vanilla or plain) or sour cream, 2 tsp pure vanilla extract, 2 eggs, and 1/2 cup of melted (slightly cooled) unsalted butter. Whisk the wet ingredients together and then add it, along with 3/4 cup of mini chocolate chips, to the dry ingredients. Mix until just combined, do not overmix.

Finally, in a Small bowl-

Combine 2/3 cup AP flour, 1/3 cup granulated sugar, and 1/2 tsp salt and whisk together. Add 4 tbsp of melted butter and stir with a fork until it resembles course crumbs.

Fill the muffin cups 2/3 of the way full and then top each muffin with 1-2 tbsp of the crumb mixture.

Bake for 15-17 minutes until the muffins are light golden brown. Be careful not to over bake.

Let the muffins cook in the muffin tins for about 5 minutes and then transfer to a cooling rack to cool the rest of the way.

Store the muffins in an air-tight container for up to 5 days.

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Chocolate Chip Crumb Muffins

Light and airy. Buttery and chocolatey. These Chocolate Chip Crumb Muffins are more delicious than most muffins that you pay money for in a bakery!

Prep Time 5

Cook Time 15

Total Time 20

Servings 20 Muffins

Author Maggie @ Cupcakes & Sarcasm

Ingredients

Dry Ingredients

2 1/2 Cups AP Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Ground Cinnamon

Wet Ingredients

1 Cup Buttermilk
1/2 Cup Unsalted Butter, melted and cooled slightly
3/4 Cup Granulated Sugar
2 Tsp Pure Vanilla Extract
1/4 Cup Greek Yogurt (plain or vanilla) or Sour Cream
2 Large Eggs

Other-

3/4 Cup Mini Chocolate Chips Bump up to 1 cup if you like them very chocolate-y

Crumb Ingredients

2/3 Cup AP Flour
1/3 Cup Granulated Sugar
1/4 Tsp Salt
4 Tbsp Unsalted Butter, melted

Instructions

Preheat oven to 375 degrees and line 2 muffin tins with paper baking cups (you will need 18-20). In a large bowl, whisk together all of the dry ingredients.
In a medium bowl, whisk together all of the wet ingredients. Add the wet ingredients, along with the mini chocolate chips, to the dry ingredients. Stir until just combined. Do not overmix.
In a small bowl, whisk together the flour, sugar, and salt. Add the melted butter to the bowl and stir with a fork until the mixture resembles crumbs.
Fill the muffin cups 2/3 of the way full. You should have enough for 18-20 muffins. Then top each muffin with 1-2 tbsp of the crumb mixture.
Bake in the oven for 15-17 minutes until the muffins are golden brown. Be careful not over bake. Let them sit in the muffin tin for 5 minutes before removing them to a cooling rack. Store on the counter in an air-tight container for up to 5 days. Enjoy!

Have you tried this recipe? Thinking of trying it? I’d love to hear from you! Please leave me your thoughts below in the comment section.

Name: Chocolate Chip Crumb Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 1/2 Cups AP Flour; 2 Tsp Baking Powder; 1 Tsp Baking Soda; 1/2 Tsp Salt; 1/2 Tsp Ground Cinnamon; 1 Cup Buttermilk; 1/2 Cup Unsalted Butter, melted and cooled slightly; 3/4 Cup Granulated Sugar; 2 Tsp Pure Vanilla Extract; 1/4 Cup Greek Yogurt (plain or vanilla) or Sour Cream; 2 Large Eggs; 3/4 Cup Mini Chocolate Chips (Bump up to 1 cup if you like them very chocolate-y); 2/3 Cup AP Flour; 1/3 Cup Granulated Sugar; 1/4 Tsp Salt; 4 Tbsp Unsalted Butter, melted