Chocolate Chip Crumb Muffins (Bakery Style)

Golden and buttery chocolate chip crumb muffins are breakfast perfection! Enjoy these muffins with a slather of butter, chocolate hazelnut spread (Nutella!), or a dusting of powdered sugar. Recipe makes 12 muffins.

Simple and delicious, you’ll love these easy chocolate chip muffins for breakfast on the go or the perfect afternoon treat!

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The Best Chocolate Chip Crumb Muffins

Crumb Topping – Crumb toppings make muffins even better! This easy topping is made with sugar, brown sugar, flour, rolled oats, cinnamon, melted butter, and vanilla. Make the crumb topping first, then let it chill in the freezer while making the muffin batter.

Chocolate Chips – Semisweet, dark chocolate, or milk chocolate chips are all delicious in these muffins! You can also use mini chocolate chips.

Soft and Tender Muffins – Buttermilk and Greek yogurt keep these muffins soft and tender. If you don’t have Greek yogurt on hand, you can also use sour cream.

Optional Cinnamon Swirl – These muffins are also delicious with a cinnamon swirl. To make the swirl, combine 3 tablespoons brown sugar, 3 tablespoons white sugar, and 1/2 teaspoon cinnamon. Add a scoop of batter to each muffin cup and sprinkle with cinnamon-sugar mixture. Top with batter, sprinkle with crumb topping, and bake as directed.

Bakery Style Muffins

For tall, fluffy muffin tops, fill the baking cups 3/4 full of batter and sprinkle evenly with crumb topping. Place your muffin pan in the oven and bake for 5 minutes at 425°F. This initial burst of heat helps give the muffins a nice lift.

After 5 minutes of baking, reduce oven temperature to 350°F and bake another 10 to 12 minutes, until tops are set and a tester comes out clean or with a few crumbs attached.

Freezing Tips

Cool muffins completely on a wire rack. Once muffins are cool, wrap in a layer of plastic wrap and then a layer of foil, or place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor.

The best way to reheat frozen muffins is in the oven. Wrap muffins in foil and warm in a 350°F oven for about 10 minutes or until heated through. You can also reheat muffins in the microwave for about 20 to 30 seconds.

More easy muffin recipes to try:

• Sour Cream Coffee Cake Muffins
• Jam Crumb Muffins
• Snickerdoodle Crumb Muffins
• Banana Crumb Muffins
• Pumpkin Spice Crumb Muffins

Did you try these Chocolate Chip Crumb Muffins? Let me know by leaving a comment and rating below!

Chocolate Chip Crumb Muffins (Bakery Style)

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• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Golden and buttery chocolate chip crumb muffins make the BEST breakfast! Simple and delicious, you’ll love these easy chocolate chip muffins! Recipe makes 12 muffins.

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Ingredients

Crumb Topping

• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/3 cup flour
• 1/3 cup rolled oats
• 1/2 tsp cinnamon
• pinch of salt
• 3 Tbsp unsalted butter, melted
• 1/2 tsp vanilla extract

Muffins

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 tsp aluminum-free baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup low-fat buttermilk, at room temperature
• 1/2 cup plain fat-free Greek yogurt, at room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, lightly beaten
• 1 1/2 tsp vanilla extract
• 3/4 cup semisweet chocolate chips

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Instructions

1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, oats, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until completely incorporated and crumbly. Chill topping in the freezer until needed.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until almost incorporated. Fold in chocolate chips.
3. Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
4. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

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Notes

Optional Cinnamon Swirl – These muffins are also delicious with a cinnamon swirl. To make the swirl, combine 3 tablespoons brown sugar, 3 tablespoons white sugar, and 1/2 teaspoon cinnamon. Add a scoop of batter to each muffin cup and sprinkle with cinnamon-sugar mixture. Top with batter, sprinkle with crumb topping, and bake as directed.