Chocolate Chip Muffins with Toffee 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 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
Use full-fat sour cream: It gives the muffins a softer, richer texture than low-fat or yogurt versions.
Start with high heat: Bake at 425°F for just 5 minutes to give the muffins a quick rise and create tall, domed tops.
Lower the temperature to finish: After the initial 5 minutes, reduce the oven to 350°F to prevent burning and bake the muffins through evenly.
Measure flour carefully: Weigh it if you can for the most accurate results. If using cups, lightly spoon the flour in and level it off. Don’t scoop straight from the bag or pack it down.
Fill the muffin cups to the top: A full scoop of batter helps create those tall, bakery-style muffin tops.
Use mini chocolate chips: They spread out more evenly than regular chips, giving you better chocolate distribution.
Nutrition
Serving: 1 serving | 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
