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!
For Chocolate Chip Muffins:
- 2 cups flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) melted butter
- 2 eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1 12 ounce package mini chocolate chips, minus 1/4 cup reserved for streusel
For Chocolate Chip Streusel:
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 tablespoons cold butter
- 1/4 cup mini chocolate chips
- 1/2 teaspoon vanilla extract or paste
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.
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.
- Category: baking, breakfast, muffins
- Method: baking
Keywords: chocolate chip muffins, mini chocolate chip muffins, chocolate chip muffins easy