Chocolate Chip Muffins with Toffee Crumb Streusel

Ahhhh, fall baking. Tis the season, friends. Is there anything better than being in a warm kitchen on a crisp, fall day? It’s made even better if you know you have something extra special baking. And this recipe is it. Chocolate and toffee lovers, this one is for you.

These Chocolate Chip Muffins with Toffee Crumb Streusel are the best chocolate chip muffins you will ever make. Tender and light, topped with a delightful toffee crumb streusel (hello, Heath bar), a batch of these sweet treats will surely disappear quickly. 

If you’re in the mood for something a little more dramatic, my viral Olympic village muffins take things up a notch with gooey, melty centers.

Want to know what else we love about this muffin recipe? These little guys are technically still a muffin, meaning they are still brunch-appropriate, but can also double as dessert. So, serve up these chocolate chip muffins at breakfast, after school, after dinner, at the Fall carnival, anytime. They will be a hit. 

How to make the chocolate chip muffins

The muffin recipe itself is quite basic. First, gather your ingredients. You’ll need:

• all-purpose flour
• baking powder
• baking soda
• salt
• sugar
• brown sugar
• butter
• canola oil
• eggs
• sour cream
• vanilla extract
• chocolate chips

Step 1

Preheat your oven to 425°F. This is set high for baking a muffin but you will lower the temperature after the muffins cook for five minutes. Prep your muffin tins or line them with paper baking cups. This recipe for Chocolate Chip Muffins with Toffee Crumb Streusel will make 12 standard-sized muffins. 

Step 2

Whisk all of the dry ingredients together in a medium-sized bowl and then set aside.

Step 3

Beat the sugars, butter, oil and eggs in another bowl until the mixture is well blended. Add in the sour cream (I find full-fat sour cream works best) and vanilla and combine well. 

Step 4

Fold the wet mixture into the dry mixture until it is well-combined. Next, fold in the best part- the chocolate chips! Set the chocolate chip muffin batter aside and move on to making the toffee crumb streusel.

How to make the Toffee Crumb Streusel

This part is so easy and is what really makes this muffin. You will need:

• all-purpose flour
• granulated sugar
• melted butter
• Heath toffee bits or a finely-crushed Heath bar

Step 5

Blend the flour and sugar, add in the melted butter and Heath bits until the mixture looks crumbly, with pea-sized clumps. That’s it for the streusel! 

Step 6

Fill the muffin tins completely full with the muffin batter and then sprinkle each muffin with a good amount of the streusel topping. 

Step 7

Bake the muffins for five minutes at 425°F and then turn the oven temperature down to 350°F. We do this because the high burst of heat at the beginning will help the baking powder react quicker and will leave you with tall, bakery-style muffin tops.

Bake the muffins for 12 to 15 minutes more at 350°F or until a toothpick inserted into the center of a muffin comes out clean. Cool them completely before removing them from the muffin tins. The cooling process is a MUST because if you try to pop the muffins out too soon, they can fall apart. 

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How to get bakery-style muffins

Making these chocolate chip muffins calls for some of the same steps we discussed in our Banana Blueberry Muffins recipe. To get bakery-style muffins, here are a few pro-tips:

• mix the wet and dry ingredients separately before gently folding them together to prevent over-mixing the batter, which will keep your muffins fluffy 
  
• fill the muffin tins completely (this batter is thick enough) so they bake nice and tall
  
• bake at a higher temperature for the first five minutes (don’t open the oven during this time and don’t forget to turn the temperature down when five minutes is up!)

These Chocolate Chip Muffins with Toffee Crumb Streusel are a delicious treat for the cooler, autumn days. Sweet and light with the perfect ratio of toffee bits sprinkled on top, they are melt-in-your-mouth goodness. So, grab a warm beverage, and let the fall baking (and eating) continue! 

Some More Recipes You Will Love:

This recipe for Low Fat Banana Blueberry Muffins is a fun twist on our Banana Blueberry Muffins recipe.

A warm, chocolate chip cookie is my go-to and these Spelt Chocolate Chip Cookies are divine. Made with whole grain spelt flour for a rich, nutty flavor, you’ll devour the batch in no time! 

Because autumn is just not the same without an influx of warm beverages, this recipe for Homemade Lavender Tea is a must-try. Soothing and calming, grab a book and a warm mug of this tea for a relaxing afternoon.