These Chocolate Chip Streusel Muffins are soft, fluffy, and full of vanilla flavor. Each bite has little pockets of melty chocolate and a crisp, buttery streusel on top that bakes into a perfect muffin crown.
They taste just like something from a bakery—tender crumb, bright vanilla notes, and a satisfying crunchy topping.
The combination of mini chocolate chips and buttery streusel gives the muffins texture and flavor contrast: soft interior, crisp top, and chocolate in every mouthful.
Ingredient notes
Below are a few key ingredient tips. Full amounts and the complete recipe appear in the recipe card further down.
- Buttermilk – Full-fat kefir or plain yogurt can be used as substitutes. To make a quick buttermilk: stir 1 cup room-temperature milk with 1 tablespoon lemon juice or vinegar and let sit for 10 minutes.
- Butter – Unsalted butter is used and should be melted then cooled slightly for the batter. Cold butter is used for the streusel.
- Chocolate chips – Mini chocolate chips are recommended so there are tiny pockets of chocolate throughout each muffin.
- Eggs – Bring eggs to room temperature before mixing; leaving them out for 1–2 hours or placing them in warm water speeds this up.
- Flour – All-purpose flour is used for both the muffins and the streusel.
- Sugar – Regular white granulated sugar is used in both the batter and the streusel.
- Oil – A neutral-flavored oil keeps the muffins moist.
Step-by-step instructions
The directions below outline how to prepare and bake the muffins. A standard 12-cup muffin tin and liners are used.
Step 1 – Prep. Preheat the oven to 350°F (176°C). Line a 12-cup muffin tin with paper liners and set aside.
Step 2 – Make the streusel. In a medium bowl combine 3/4 cup all-purpose flour, 1/3 cup white sugar, and 5 tablespoons cold butter. Use your fingers to rub the butter into the dry ingredients until the mixture is crumbly. Chill while you make the batter.
Step 3 – Combine dry ingredients. In a medium bowl whisk together 2 1/2 cups all-purpose flour, 2 teaspoons cornstarch, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Stir until evenly combined and set aside.
Step 4 – Whisk wet ingredients. In a large bowl whisk together 1 cup white sugar, 1 large egg, 1 large egg yolk, 1/4 cup melted unsalted butter (cooled slightly), 1/3 cup neutral oil, 1 cup room-temperature buttermilk, and 1 tablespoon vanilla until well combined.
Step 5 – Combine wet and dry. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Avoid over-mixing to keep the muffins tender.
Step 6 – Add chocolate chips. Fold in 3/4 cup mini chocolate chips, distributing them evenly but mixing only until they are incorporated.
Step 7 – Scoop and top. Divide the batter evenly between the 12 liners, filling them nearly to the top. Using a cookie scoop helps yield even muffins. Sprinkle a generous amount of streusel over each muffin and add a few extra mini chips if desired.
Step 8 – Bake. Bake at 350°F for 23–28 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Store the muffins covered at room temperature for a few days, or refrigerate in an airtight container for up to one week.
FAQ
What should I do with leftover streusel?
Streusel freezes well. Store any extras in a zip-top bag in the freezer and use them frozen — sprinkle directly onto batter before baking.
Can I omit the chocolate chips?
Yes. You can leave the batter plain for a vanilla streusel muffin or substitute other add-ins such as chopped nuts, dried fruit, or larger chocolate chunks.
How long do these muffins stay fresh?
They are best the day they are baked or the next day. Kept in an airtight container at room temperature they last 2–3 days, or up to one week refrigerated.
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Chocolate Chip Streusel Muffins
Ania
Pin Recipe
Ingredients
For the muffins
- 2 1/2 cups all-purpose flour
- 2 tsps cornstarch
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup unsalted butter
- 1/3 cup oil
- 1 cup buttermilk*
- 1 tbsp vanilla
- 3/4 cups mini chocolate chips
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter (cold)
- 1/3 cup white sugar
Instructions
For the streusel
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Combine streusel ingredients (3/4 cup flour, 1/3 cup sugar, 5 tablespoons cold butter) and mix with your fingers until crumbly. Set aside in the refrigerator while preparing the batter.
For the muffins
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Preheat the oven to 350℉/176℃ and line a 12-cup muffin tin with liners.
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Whisk the dry ingredients together in a bowl until combined.
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Whisk the wet ingredients (sugar, egg, egg yolk, melted butter, oil, buttermilk, vanilla) in a large bowl until combined.
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Fold the dry ingredients into the wet until just combined, then mix in the mini chocolate chips.
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Divide the batter among the 12 liners, top with streusel and extra chips if desired, and bake 23–28 minutes at 350°F until a toothpick comes out clean.
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Cool briefly in the pan, then transfer to a rack. Store airtight at room temperature for a few days or refrigerate up to one week.