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Chocolate chip muffins stacked in front of milk.

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.
5 from 12 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 537kcal
Author: Dahn Boquist

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.

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. 

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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