These Chocolate Chip Muffins make the perfect breakfast or snack idea. So easy to make. They are a soft moist muffin with a delicious crunchy streusel topping. A delicious treat for anytime!
Muffins, oh how I love muffins, for years in Italy, I could never find a muffin, for that matter I could never find a muffin tin. Then I had the bright idea of using a muffin recipe and making it into a loaf pan. Sorry not the same thing.
I remember my office days in Toronto, and how a couple of my co-workers and I would go down to the concourse and buy our super sized Muffins and large coffee. How I miss those amazing, delicious and 1000 calorie delights.
How to make them
To make the topping combine the sugar and flour in a small bowl, then cut in the butter and mix until mixture resembles large crumbs, stir in the chocolate chips, set aside. In large bowl whisk together the flour, sugar, baking soda, baking powder and salt, then add mini chocolate chips, stirring gently to combine.
In a medium bowl whisk together the egg, yogurt, milk, vanilla and oil until combined. Pour the wet mixture into the dry mixture and stir just until combined (stir approximately 15-16 times). Flour should be wet and the batter should be slightly lumpy.
Fill the muffin tins almost to the top. Sprinkle with the topping. Bake, check for doneness with a toothpick.
Let cool 5 minutes in the pan then move to a wire rack to cool completely.
How to make muffins moist?
Adding buttermilk, sour cream or plain yogurt for part of the milk in a recipe will give you a more tender moist muffin. I use greek yogurt in this recipe but you could substitute with plain yogurt, buttermilk or even sour cream.
How to mix muffin batter
Although I always had a problem with the “mix only until moistened”, I would always over mix, I guess my brain was telling me the batter had to be smooth.
But when you stir muffin batter until it is smooth, your muffins become tough. So what I do is I stir 15-16 times and that’s it, and I mean that is it! Don’t worry about the batter lumps, they really do disappear when baked. And you will have soft, delicious muffins.
How to tell when they are done
Touch the muffin lightly on top, if it springs back then they are ready. Or you can insert a toothpick in the centre of the muffin if it comes out clean or with a couple of crumbs attached then they are ready.
How to Store Baked Muffins
Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. Muffins should last up to 2-3 days or 7 days in the fridge. Freshly baked cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. They will keep up to 3 months.
More Delicious Muffin Recipes
So if you love muffins as much as I do, this is a pretty darn good Chocolate Chip Muffin Recipe, especially with the crumb topping. Enjoy!
Chocolate chip muffins
- 1 1/2 cups all-purpose flour (195 grams)
- ½ cup granulated sugar (100 grams)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 pinch salt
- ⅓ cup chocolate chips (milk chocolate, semi sweet or even a mixture) (60 grams)
- 1 large egg (room temperature)
- ½ cup + 1 tablespoon greek yogurt (whole) (room temperature) (you can use plain or vanilla flavoured) (159 grams)
- ⅓ cup milk (room temperature) (90 grams)
- 1/3 cup vegetable oil (I use sunflower oil) (66 grams)
- ½-1 teaspoon vanilla
- 1/4 cup packed brown sugar (55 grams)
- 1 1/2 tablespoons all-purpose flour
- ¾ tablespoon butter softened
- 2 tablespoons chocolate chips (optional)
For room temperature remove the ingredients 45-60 minutes from the fridge before using.
- Pre-heat oven to 350F(180C), grease and flour or line muffin tin with paper liners (this recipe makes 9 muffins).
- In a small bowl combine the sugar and flour cut in the butter until the mixture resembles large crumbs, then stir in the chips, set aside.
- In large bowl whisk together the flour, sugar, baking soda, baking powder and salt, then add mini chocolate chips, stirring gently to combine.
- In a medium bowl whisk together the egg, yogurt, milk, vanilla and oil until combined.
- Pour wet mixture into dry mixture and stir just until combined (stir approximately 15-16 times no more). Batter should be lumpy.
- Fill the muffin tins almost to the top. Sprinkle with the topping. Bake for approximately 18-25 minutes, check for doneness with a toothpick. Let cool for about 5 minutes in the pan then move to a wire rack to cool completely. Enjoy!
Updated from April 26, 2014.