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Chocolate Chip Muffins
Chocolate Chip Muffins with Sugar Crumb Topping are simple, moist, and make an easy breakfast or sweet snack or dessert. Make a double batch and freeze for an on-the-go breakfast any time.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Muffins
Calories
341
kcal
Author
Nichole
Ingredients
FOR THE MUFFINS:
3
Cups
All Purpose Flour
1 ¼
Cup
Granulated Sugar
½
teaspoon
Salt
1
Tablespoon
Baking Powder
½
teaspoon
Baking Soda
1/3
Cup
Vegetable Oil
¾
Cup
Milk
2
eggs
2
teaspoons
of vanilla extract
1 ½
Cups
Milk Chocolate Chips
FOR THE TOPPING:
1/3
Cup
Granulated Sugar
½
Cup
All Purpose Flour
4
Tablespoons
Butter
Softened
Pinch
of salt
Instructions
Preheat the oven to 425 degrees Fahrenheit. Prepare a 12 cup muffin tin with liners or non stick spray and set aside.
In a large bowl whisk the flour, sugar, salt, baking powder, baking soda and chocolate chips.
In a separate bowl whisk the vegetable oil, milk, eggs and vanilla extract together until well combined.
Stir the wet and dry ingredients together until just combined but still lumpy.
Let it rest while you prepare the crumb topping.
Using your hands, or a fork, mix the ingredients for the crumb together until it forms a grainy consistency.
Add two to three tablespoons of the muffin batter to the muffin tin, or fill the liners about 2/3 of the way full.
Sprinkle the muffins generously with the crumb topping and bake for 7 minutes.
Reduce the oven heat to 375 degrees and bake for an additional 12-13 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove the pan from the oven and allow the muffins to stand for 5-10 minutes before removing from the pan.
Video
Nutrition
Serving:
1
Muffin
|
Calories:
341
kcal
|
Carbohydrates:
55
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
8
g
|
Cholesterol:
39
mg
|
Sodium:
195
mg
|
Potassium:
170
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
181
IU
|
Calcium:
70
mg
|
Iron:
2
mg