I love Homemade Chocolate Chip Muffins, especially these moist, full of chips muffins with the perfect crumb topping. This muffin recipe is perfect for Breakfast or even with a cup of coffee or tea as an afternoon snack.
Pre-heat oven to 400° (200°C), grease and flour 8 cup muffin tin or use paper baking cups.
CHOCOLATE CHIP MUFFINS
In a small bowl mix together the milk and lemon juice. Let sit 15 minutes.
In a medium bowl whisk together flour, baking powder, baking soda and salt, then add the chocolate chips.
In a large bowl beat together on medium speed the egg, sugar, melted butter (cooled) and sour milk for approximately 1-2 minutes.
Add dry ingredients to wet ingredients and mix just until combined, stir 16-18 times and no more.
Spoon batter into prepared muffin cups. Top with crumb topping and bake for 5 minutes then lower the temperature to 350° (190°C) and bake for another 15 minutes or until baked. (check with a toothpick). Let cool completely. Enjoy!
In a small bowl stir together the brown sugar and flour add the butter and combine until crumbly, stir in chips. Use as topping.