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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 Time5 minutes
Cook Time15 minutes
Total Time20 minutes
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!