Chocolate Chip Muffins with Toffee Crumb Streusel
These are the best chocolate chip muffins you will ever make. They are light, tender and moist and utterly delightful. They have a toffee streusel crumb topping that is to-die-for and make every bite swoon-worthy.
Servings: 12 muffins
Ingredients
Dry Ingredients:
- 2-1/4 cups all-purpose flour 270 grams
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 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
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
- 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.
Nutrition
Serving: 1 | Calories: 537kcal | Carbohydrates: 66g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 399mg | Fiber: 3g | Sugar: 39g
