Bakery Style Chocolate Chip Crumb Muffins Recipes

BAKERY STYLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
• In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
• In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
• Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

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.