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chocolate chip muffins

Chocolate Chip Muffins

These Chocolate Chip Muffins with Sugar Crumb Topping 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
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 341kcal
Author Nichole



  • 3 Cups All Purpose Flour
  • 1 ¼ Cup Granulated Sugar
  • ½ teaspoon Salt
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • Cup Vegetable Oil
  • ¾ Cup Milk
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 1 ½ Cups Milk Chocolate Chips


  • Cup Granulated Sugar
  • ½ Cup All Purpose Flour
  • 4 Tablespoons Butter Softened
  • Pinch of salt


  • 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 ⅔ 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.


Serving: 1Muffin | Calories: 341kcal | Carbohydrates: 55g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 195mg | Potassium: 170mg | Fiber: 1g | Sugar: 27g | Vitamin A: 181IU | Calcium: 70mg | Iron: 2mg