Best 2 Chocolate Chip Crumb Cake Muffins Recipes

Craving a homemade treat that combines the best of crumb cake and chocolate chip cookies? Look no further than these delectable Chocolate Chip Crumb Cake Muffins! These individual-sized delights are bursting with flavor, with a tender crumb cake base topped with a buttery, cinnamon-sugar crumb topping and loaded with semi-sweet chocolate chips. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are sure to satisfy your sweet tooth. This recipe provides step-by-step instructions for making the muffins from scratch, including tips for achieving the perfect crumb topping and evenly distributed chocolate chips. Additionally, there are variations included for those who prefer a gluten-free or vegan version, making this recipe accessible to a wide range of dietary preferences. Get ready to indulge in the ultimate fusion of crumb cake and chocolate chip cookies with these irresistible Chocolate Chip Crumb Cake Muffins!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHIP CRUMB CAKE MUFFINS

Chocolate Chip Crumb Cake Muffins image

Scrumptious chocolate muffins for a special breakfast treat. Photo and recipe from Gale Gand

Provided by Lynnda Cloutier

Categories Other Breakfast

Number Of Ingredients 17

Ingredients

FOR THE TOPPING:
1/4 cup packed light brown sugar
1/3 cup flour
1/4 tsp. ground cinnamon
3 tbsp unsalted butter, room temperature, cut into pieces
1/3 cup mini chocolate chips
FOR THE MUFFINS:
1 1/2cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, 1 stick
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/4 cups sour cream

Steps:

1. Heat oven to 375. Line regular muffin tins with 24 paper liners or line extra large muffin tins with 12 paper liners. To make topping, in mixer, fitted with paddle attachment, mix the brown sugar, flour and cinnamon and mix on low speed. Add butter and mix on low speed til crumbly. Mixture will look sandy at first, and then will bind into crumbs. This may take several minutes, so keep mixing til larger crumbs form. Add the chocolate chips and mix just til they are dispersed. You can make this topping in advance and keep it in an airtight container in refrigerator for up to a week. To make muffins, sift together flour, cocoa powder, baking powder and baking soda and salt in a bowl. Set aside. In bowl of mixer, (no need to wash the bowl after making the topping) fitted with whip attachment, beat butter on medium speed til it is light and fluffy. Then add sugar and mix well. Mix in the eggs, one at a time, and then mix in the vanilla. Add a third of the dry ingredients and mix til barely combined. The mix in a third of the sour cream. Repeat til all dry ingredients and sour cream are added and mixed til just combined. Scoop batter into lined muffin tins, filling them about halfway. Spoon topping onto tops of the muffins. Bake til muffins are cooked through and the topping is golden brown, 20 to 25 minutes for regular muffins, 25 to 30 minutes for extra large muffins. Serve warm or at room temperature. Makes 24 regular or 12 large muffins

CHOCOLATE CHIP MUFFINS

Chocolate Chip Muffins image

You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.

Provided by Janice

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg
¾ cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

Steps:

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 37.5 g, Cholesterol 16.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 233.1 mg, Sugar 20.3 g

Tips:

For the best results, use high-quality chocolate chips. This will make a big difference in the flavor of the muffins.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup and then filling it with milk. Let it sit for 5 minutes before using.
Don't overmix the batter. Overmixing will make the muffins tough.
Fill the muffin tins only about 2/3 full. This will allow the muffins to rise properly.
Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These chocolate chip crumb cake muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. The muffins are also great for parties and potlucks. So next time you're looking for a sweet and satisfying treat, give these chocolate chip crumb cake muffins a try.