Chocolate Chip Crumble Muffins for Cozy Mornings at Home

Delicious Chocolate Chip Crumble Muffins that are easy to make, perfect for busy mornings.

Prep Time 30

Cook Time 35

Chill Time 20

Total Time 1 25

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 250

For the Muffins

1 cup Salted Butter Use unsalted butter for more control over salt content.
1 cup Granulated Sugar Can substitute with brown sugar for a deeper flavor.
2 teaspoons Vanilla Extract Use pure vanilla for best results.
1/2 cup Vegetable Oil Can substitute with melted coconut oil or melted butter.
2 large Eggs Use flax eggs for a vegan alternative.
1 cup Sour Cream Plain Greek yogurt or regular yogurt can be used as a substitute.
2 cups All-Purpose Flour Use a gluten-free flour blend for gluten-free muffins.
1 tablespoon Baking Powder Ensure it’s fresh for best results.
1/2 teaspoon Baking Soda No substitutions needed.
1/2 teaspoon Salt Can be omitted if using salted butter.
1 cup Whole Milk Can substitute with almond milk or oat milk.
1 cup Mini Chocolate Chips Regular chocolate chips can be used, but mini chips distribute better.

For the Crumble Topping

1/2 cup Salted Butter Chill for better texture when baking.
1/2 cup Brown Sugar For a lighter option, use granulated sugar.
1 cup All-Purpose Flour Ensure it's well-mixed for an even texture.
1 teaspoon Cinnamon Feel free to adjust the amount according to your spice preference.

Step‑by‑Step Instructions

Prepare the crumble by mixing cold, diced salted butter, brown sugar, and all-purpose flour in a medium bowl until resembling coarse crumbs. Chill for about 20 minutes.
Mix wet ingredients by whisking together melted butter, granulated sugar, vanilla extract, and vegetable oil in a large bowl. Add eggs and sour cream, stirring gently until just combined.
Combine dry ingredients by gradually adding all-purpose flour, baking powder, baking soda, and salt to the wet mixture and mix gently. Slowly incorporate whole milk and fold in mini chocolate chips.
Fill muffin tins by lining them with paper liners or greasing lightly. Fill each muffin cup almost to the top and sprinkle generously with the chilled crumble topping.
Bake the muffins in a preheated oven at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown.
Cool and serve by letting muffins cool for about 15 minutes before removing from the tin and placing on a wire rack. Enjoy with a pat of butter or your favorite beverage.

These muffins are an experience to be savored! Customize flavors with spices like cinnamon or nutmeg.