Chocolate Chip Crumb Cake Muffins Recipes

BAKERY STYLE CHOCOLATE CHIP CRUMB MUFFINS

Steps:

• Combine all ingredients together, using your hands to incorporate the butter so small clumps form. Set aside.
• Preheat oven to 375 degrees F and grease or line a 6-cup jumbo muffin pan or 12-cup standard muffin pan with paper liners.
• In a medium mixing bowl combine flour, baking powder, baking soda and salt. Whisk to combine then set aside.
• In a stand mixer fitted with a paddle, add butter and sugar, whipping until light and creamy (about 3 minutes).
• Add eggs, one at a time (whipping for about 30 seconds in between addition) then add vanilla.
• On low speed, add dry ingredients, alternating with yogurt until just combined.
• Gently scrape down the sides of the bowl and fold in chocolate chips.
• Add batter to prepared muffin pan (about 3/4 of the way full). Then add streusel to the top of each muffin, pressing down to ensure it adheres.
• Bake for 25-30 minutes if using a 12-cup muffin pan and 40-45 minutes if using a 6-cup muffin pan (or until a toothpick of cake tester inserted in the middle comes out clean, or with just a few wet crumbs).
• Allow to cool for 5 minutes in the pan before removing and allowing to finish cooling on a wire rack.

CHOCOLATE CHIP CRUMB MUFFINS

Steps:

• Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, oats, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until completely incorporated and crumbly. Chill topping in the freezer until needed.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until almost incorporated. Fold in chocolate chips.
• Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
• Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

MINI CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with Pam and sprinkle with flour.
• Or make 24 muffins.
• Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside.
• Mix dry ingredients and set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs and vanilla and mix well.
• Add flour alternately with sour cream beginning and ending with flour.
• Add mini chips.
• Pour into 13 x 9 pan and sprinkle topping over.
• Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!

CHOCOLATE CHIP MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.