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’s 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.
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
- brown sugar
- canola oil
- sour cream
- vanilla extract
- chocolate chips
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.
Whisk all of the dry ingredients together in a medium-sized bowl and then set aside.
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.
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
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!
Fill the muffin tins completely full with the muffin batter and then sprinkle each muffin with a good amount of the streusel topping.
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.
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 OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- This recipe for Healthy Banana Blueberry Muffins with Lemon Oatmeal Streusel is a fun twist on our Banana Blueberry Muffins recipe. We’ve upped the fiber, lowered the fat and reduced the calories for a healthier twist!
- 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.
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- 2-1/4 cups all-purpose flour (270 grams)
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar (100 grams)
- 1/4 cup packed brown sugar (52 grams)
- 6 tablespoons butter melted
- 1/4 cup canola oil
- 2 eggs
- 1-1/4 cups sour cream (see notes)
- 2 teaspoons vanilla extract
Add In :
- 2 cups chocolate chips
Toffee Streusel Topping:
- 3/4 cup all-purpose flour (90 grams)
- 1/2 cup granulated sugar (100 grams)
- 4 tablespoons butter, melted
- 1/2 cup Heath toffee bits, or a Heath bar finely crushed
- 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.
- Full fat sour cream works best in this recipe.
- Start cooking the muffins at 425°F for only 5 minutes. The high burst of heat at the beginning of the bake time will help the baking powder react quicker and make tall bakery-style muffin tops. Make sure you turn the oven down after 5 minutes so the muffins don’t burn.
Amount Per Serving Calories 537 Total Fat 30g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 12g Cholesterol 72mg Sodium 399mg Carbohydrates 66g Net Carbohydrates 0g Fiber 3g Sugar 39g Sugar Alcohols 0g Protein 6g