These chocolate chip muffins are a snow day favorite. So easy, so delicious, and you just can't beat a one bowl recipe. The chocolate chip streusel just takes them over the top! So good and so fun - like I've written before: muffins are the friendliest of baked goods. Just so homey and comforting and I love making them for my kids.
I originally made these in 2013 - I know, crazy. On a snow day of course. And I've been making them ever since. The recipe has evolved a bit (and so has my photography) so I had to finally give these cute muffins the photos they deserved. Keep reading for some snow day memories and the delicious, easy recipe for Chocolate Chip Muffins with Chocolate Chip Streusel.
Snow Day Baking
This chocolate chip muffin recipe was originally posted 12/9/2013. It has been updated with new photos an updated recipe.
Yesterday was a snow day, the first one of the season, and although I was a little irritated that it decided to happen after my semester was over and on a Sunday, I still loved it. I loved seeing my daughter's excitement; it reminded me of how I used to feel every time I pressed my nose against a cold window to watch snowflakes fall. It also reminded me of when my son was very young, about 2 ½, and I picked him up from daycare early one day, just as the first snow of the year started to fall. As it was late November - we weren't really in the full Christmas swing yet - but when he saw the snow he screeched with excitement, "Santa! Santa is coming soon!" and my heart melted.
There is something magical about snow, something I'm glad I never lost when I grew up. A magic that is described so beautifully in the following quote - a quote that I loved so much I tore it out of a magazine years ago and have had hanging in a frame in my office ever since.
"I am younger each year at the first snow. When I see it, suddenly, in the air, all little and white and moving; then I am in love again, and very young and I believe everything."--Anne Sexton, in a letter to W.D. Snodgrass (November 28, 1958)
Magic.
Staying warm with Chocolate Chip Muffins
Something I love, love, love to do on a snow day is bake. Big surprise. And since I had been eyeing this bag of mini chocolate chips in my pantry for a week or so, wondering what I was going to do with them, the snow day was the perfect opportunity to put them to use in these easy Chocolate Chip Muffins. And of course I had to streusel them up, because it's what I do!
A few tips and tricks for these muffins
This easy chocolate chip muffin batter is a blank (but incredibly tasty!) slate, meaning you can use it for any kind of muffin, but the chocolate chips are really, really good. I like to use minis, but regular sized chips, chunks, or a chopped up chocolate bar will work just fine.
Also, for those nice domed tops: my trick is to leave the batter sit for about 20 minutes once you scoop into the muffins tins. This allows the leavening agents to activate and start to bubble before going into the oven. You don't have to do this, but it will result in a puffier top.
I hope you'll give these little cuties a try. And don't miss these other muffin recipes:
Easy Chocolate Chip Banana Muffins
Chocolate Olive Oil Muffins with Chocolate Streusel
Buttery Blueberry Streusel Muffins
Cinnamon Sugar Cream Cheese Muffins
Chocolate Chip Muffins with Chocolate Chip Streusel
These Easy, One Bowl Chocolate Chip Muffins with Chocolate Chip Streusel are moist with a perfectly sweet vanilla aroma. Kind of like a chocolate chip cookie in muffin form!
- Total Time: 38 minutes
- Yield: 12 muffins
Ingredients
For Chocolate Chip Muffins:
- 2 cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) melted butter
- 2 eggs
- ¾ cup milk (I use whole but 2% or a plant-based milk will work just fine)
- 2 teaspoons vanilla extract
- 1 12 ounce package mini chocolate chips, minus ¼ cup reserved for streusel
For Chocolate Chip Streusel:
- ¼ cup flour
- ¼ cup brown sugar
- 4 tablespoons cold butter
- ¼ cup mini chocolate chips
- ½ teaspoon vanilla extract or paste
Instructions
For the chocolate chip streusel:
- Combine streusel ingredients in a small bowl and pinch together until you have a cohesive, crumbly mixture. Set aside.
For the chocolate chip muffins:
- Preheat oven to 400 degrees F and line a 12 cup muffin tin with paper liners. Alternatively, you could spray the tin with non-stick spray or butter very generously and flour (like making a cake).
- On a piece of parchment, sift flour, sugars, baking powder, and salt. You may have to coax the brown sugar through. Discard any hard sugar clumps left behind.
- Melt butter in a large mixing bowl. Whisk in milk, eggs, and vanilla until thoroughly combined.
- Carefully lift the parchment and tip your dry ingredients into the wet. With a wooden spoon or rubber/silicone spatula mix until almost combined but a few streaks of flour remain.
- Add chocolate chips and gently fold in until combined and no more visible flour remains. Do not over-mix, some lumps and bumps are good here.
- Divide batter evenly between 12 muffin tins.
- Divide streusel evenly on top of muffin batter and press down very gently to make sure it sticks.
- Allow batter to sit for 20 minutes at room temperature before baking in preheated oven for 15-18 minutes.
Notes
The reason I sift the ingredients onto parchment is to reduce dishes and to make this a true one-bowl recipe. I always re-use the parchment, but you can mix the dry ingredients in a bowl if you prefer.
I like to use minis, but regular sized chips, chunks, or a chopped up chocolate bar will work just fine.
Also, for those nice domed tops: my trick is to leave the batter sit for about 20 minutes once you scoop into the muffins tins. This allows the leavening agents to activate and start to bubble before going into the oven. You don't have to do this, but it will result in a puffier top.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: baking, breakfast, muffins
- Method: baking
Isabelle says
I love these muffins (and so does everyone I've made them for), but it is SO annoying that there aren't weight measurements for the ingredients. If you get around to it, could you please add the ingredients' weights in grams to make everything easier? Thank you!
anita | wild thistle kitchen says
Hi Isabelle. I'm glad you all have been enjoying these muffins. My friends and family love them too. Yes, I have slowly been updating old recipes with gram measurements and this one is on my very long to-do list 🙂
Nadra Ang says
Muffin is so moist even when I cut the white sugar to 1/4 cup! Added a dollop of Biscoff spread in the middle! It was oh so good! Thank you for this!
Erika says
These are a favorite in our house! Light and just the right amount of sweet to start your day!
anita | wild thistle kitchen says
Another snow day staple! I am so happy you guys love these!!
Patricia Picariello says
Haven’t made yet, but sound delicious- can you use 2% milk?
anita | wild thistle kitchen says
Yes you sure can 🙂 Let me know if you make them!
Sarah says
Made these tonight. They are amazing.
laurie roe says
I made this recipe tonight and because of what I did - or didn't - have on hand for ingredients, I substituted plain greek yogurt for the sour cream, and tap water for the milk. (I couldn't believe I didn't have milk!) I'm a baking novice and knew when I couldn't stop eating the batter that these muffins were going to be amazing. Indeed! They are out of this world! I'm not sure if the sour cream gives it the same texture/sweetness that the yogurt does, but I would imagine it's very similar. They are great, thanks so much for sharing!
anihughes says
Laurie,
Thank you so much for the comment! I am so happy you loved them and were able to tweak the recipe and still have success! Those are my kind of recipes! Take care and hope to hear from you again!!
Ani
Beth says
Where is the sour cream in this recipe?
anita | wild thistle kitchen says
Hi Beth - in the very first rendition of these I used sour cream, but as the recipe evolved I ended up cutting it out.