Chocolate Chip Crumble Muffins
Equipment
Ingredients
Muffin Base
all-purpose flour (sifted)
280 g
granulated sugar
150 g
baking powder
10 g
baking soda
3 g
salt
3 g
whole milk (room temperature)
240 ml
unsalted butter (melted, cooled)
115 g
large egg (room temperature)
2 pcs
vanilla extract
10 ml
Mix-ins
chocolate chips
180 g
Crumble Topping
all-purpose flour
60 g
brown sugar
50 g
cold unsalted butter (cold, cubed)
45 g
salt
1 g
Instructions
Preheat oven
Preheat the oven to 200°C and line a 12-cup muffin tin with paper liners.
Prepare crumble topping
In a small bowl, combine flour, brown sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Set aside in the refrigerator.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk together melted butter, milk, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients
Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix. Fold in chocolate chips.
Fill muffin cups
Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle crumble topping generously over each muffin.
Bake the muffins
Bake for 20-25 minutes until tops are golden and a toothpick inserted in the center comes out clean.
Cool the muffins
Remove muffins from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Muffins can be frozen for up to a month. Thaw overnight in refrigerator before reheating.
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