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Chocolate chip muffins should be soft, rich, and piled high with something a little extra. These hit all the marks; tender and rich from sour cream, packed with chocolate chips, and finished with a buttery toffee streusel that adds a sweet crunch. They rise tall, stay tender, and taste like you bought them from a bakery.
Here’s Why This Chocolate Chip Muffin Recipe Works
Sky-high muffin tops: That blast of heat at the start kicks the baking powder into high gear for tall, domed crowns.
Sour cream = plush texture: It keeps the crumb soft and rich without making the muffins oily or heavy.
Butter + oil combo: Butter brings the flavor, oil keeps them moist. You get the best of both.
Toffee streusel crunch: Buttery, sweet, and just the right amount of crisp to balance the soft, melty muffin center.
Want something with fall vibes and a surprise in the middle? These cheesecake stuffed pumpkin muffins bring the cozy and the cream cheese.
Recipe Tips
Use full-fat sour cream: Sour cream gives the muffins their plush, tender crumb. You can use plain yogurt in a pinch, but the texture won’t be quite as soft.
Measure your flour by weight: Too much flour = dry dense muffins. It’s easy to overdo it with cups, but a scale takes the guesswork out. If you’re sticking with measuring cups, spoon the flour in lightly and level it off.
Mix just until combined: Overmixing leads to tough muffins. Fold gently and stop as soon as the last streak of flour disappears.
Fill the tins all the way up: Don’t hold back. A full cup of batter gives you tall muffins with those bakery-style peaks.
Let them cool before removing: Muffins are fragile when hot, especially with a soft crumb. Give them time to cool in the pan so they don’t fall apart.
Rest the batter (optional but helpful): Letting the batter sit for 15–30 minutes before baking can hydrate the flour and give you taller muffins with a slightly better texture.
Use mini chocolate chips for better distribution: They spread out more evenly, giving you consistent chocolate in every bite. If you’re into more dramatic chocolate moments, molten chocolate muffins might be more your style.
Looking for something fruitier? These blueberry spelt muffins are soft, hearty, and packed with juicy berries.
Not in the mood for chocolate? Banana blueberry muffins have soft centers and juicy bursts of fruit.
Bakery Style Muffins with Chocolate Chips
You don’t need a mixer, a fancy pan, or a degree from pastry school to make these muffins. Just a solid recipe, good ingredients, and that toffee streusel on top. They bake up tall, moist, and loaded with chocolate chips.
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Chocolate Chip Muffins with Toffee Streusel
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Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour, 270 grams
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup granulated sugar, 100 grams
- ¼ cup brown sugar, 52 grams
- 6 tablespoons butter, melted
- ¼ cup vegetable oil
- 2 large eggs
- 1 ¼ cups sour cream, see notes
- 2 teaspoons vanilla extract
Add In :
- 2 cups chocolate chips
Toffee Streusel Topping:
- ¾ cup all-purpose flour, 90 grams
- ½ cup granulated sugar, 100 grams
- 4 tablespoons butter, melted
- ½ cup Heath toffee bits, or a Heath bar finely crushed
Instructions
- Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
- Grease 12 standard-sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
- In another bowl, beat the sugars, butter, oil, and eggs until well blended. Next, add the sour cream and vanilla beat until well combined.
- Fold the wet mixture into the flour mixture then fold in the chocolate chips.
Make the toffee streusel topping:
- Blend the flour and sugar, together then stir in the melted butter and Heath toffee crumb until you have pea-sized clumps.
- Fill the greased muffin tins completely full then sprinkle the tops with the streusel topping.
- Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to15 more minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Gosh, that streusel topping is the BOMB! I am a sucker for anything with crunchy crumble topping!
The crunchy streusel topping is my favorite 🙂