These chocolate chip crumble muffins are soft, fluffy, loaded chocolate chips, and topped with the most buttery, crunchy crumble. Everything you want in a muffin and a very good excuse to eat chocolate for breakfast!
I think you need to bake these chocolate chip crumble muffins this week! They’re soft, fluffy, and packed with plenty of chocolate chips, so you get a little bit of chocolate in every bite. The muffin itself is tender and buttery with lightly golden edges, while the tops are finished with the most delicious buttery crumble.
And honestly, the crumble topping is what makes these chocolate chip muffins extra special. It bakes up golden, buttery, and crunchy, giving you the perfect contrast to the soft and fluffy muffin underneath. So, you get that classic chocolate chip muffin flavor with an extra layer of texture from the buttery crumble. And trust me, that little bit of crunch on top makes them so good!
They’re simple enough for a fun baking project, but good enough that you’ll probably want to make another batch once they’re gone. It’s the kind of homemade muffin that makes your kitchen smell amazing and makes you want to grab one while they’re still warm. They’re perfect for breakfast, an afternoon snack, or whenever you’re craving something sweet with your coffee. Basically, a very good excuse to eat chocolate for breakfast!
WHY YOU’LL LOVE THESE CHOCOLATE CHIP CRUMBLE MUFFINS
- Soft and fluffy — These muffins have a tender, fluffy center that stays soft and buttery, making every bite seriously good.
- Loaded with chocolate chips — There’s plenty of chocolate in every bite, so you won’t have to go searching for the good stuff.
- That buttery crumble topping — The golden, crunchy crumble adds the perfect texture against the soft muffin underneath. Honestly, it’s one of my favorite parts!
- Easy to make — You don’t need anything complicated to make these. They’re simple enough for a weekend baking project or whenever you’re craving homemade muffins.
- Perfect with coffee — Grab one while it’s still warm, pair it with your morning coffee, and you’ve basically got the perfect breakfast.
- Great for any time of day — Breakfast, afternoon snack, or a little something sweet after dinner… these chocolate chip muffins are good for all of it.
INGREDIENTS NEEDED & NOTES
Butter – I always use unsalted butter for baking, but if you prefer salted butter, go for it! Just keep in mind that the overall flavor will be slightly different.
Eggs – Make sure you’re using large eggs at room temperature. If you forgot to take them out of the fridge, no worries! Simply place the eggs in a glass of warm water for a few minutes to bring them to room temperature.
Milk – I recommend using whole milk for the best flavor and texture. It helps keep the muffins soft and moist.
Yogurt – Use a good quality Greek yogurt for a rich, tender texture. You can also use sour cream if that’s what you have on hand.
Vanilla – A little vanilla extract helps enhance all the flavors and adds a lovely warmth to the muffins.
Sugar – You’ll just need regular granulated sugar for this recipe.
Salt – A little salt helps balance the sweetness and brings out the chocolate flavor.
Flour – Just good old all-purpose flour! No fancy flour needed here.
Leavening agents – You’ll need both baking powder and baking soda. This combination helps the muffins rise nicely while keeping the crumb soft and tender.
Chocolate chips – I use semi sweet mini chocolate chips for this recipe, but feel free to use any chocolate chips you like. Milk, dark, or regular-sized chocolate chips will all work!
TOOLS & EQUIPMENT YOU’LL NEED
- two 12ct muffin tins
- Muffin liners
- Mixing bowl
- Wire whisk or electric mixer
- Rubber spatula
- Ice cream scoop
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CHOCOLATE CHIP CRUMBLE MUFFINS
(Be sure to check the printable recipe card below)
Crumble:
56g (1/2 stick) unsalted butter, cold
65g (1/3 cup) granulated sugar
60g (1/2 cup, spoon and level method) all-purpose flour
a pinch of salt
Muffin Batter:
280g (2+1/4 cups, spoon and level method) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
113g (1 stick) unsalted butter, melted
200g (1 cup) granulated sugar
2 large eggs, room temperature
120g (1/2 cup) whole milk
180g (3/4 cup) greek yogurt
1 teaspoon vanilla extract
170g (1 cup) semi-sweet mini chocolate chips
STEP 1 – Make the Crumble
In a medium bowl, whisk together the all-purpose flour, brown sugar, and salt until evenly combined.
Cut the cold butter into small cubes and add it to the flour mixture, tossing to coat each piece. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter throughout.
Keep the butter as cold as possible while making the crumble for the best texture. Transfer the crumble to the refrigerator to chill while you prepare the muffin batter.
STEP 2 – Make the Muffin Batter
Line two muffin tins with paper liners, using every other cup to give the muffins plenty of room to rise and help them bake more evenly.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the melted butter, sugar, and eggs until well combined. Add the Greek yogurt, whole milk, and vanilla, and whisk until smooth and evenly combined.
Add the dry ingredients to the wet ingredients and gently mix until just combined and no streaks of flour remain. Be careful not to overmix the batter, as this can make the muffins dense.
Fold in the chocolate chips until evenly distributed throughout the batter.
Cover the bowl with plastic wrap and let the batter rest for about 20 minutes. Meanwhile, preheat your oven to 400°F.
STEP 3 – Assemble and Bake
Divide the batter evenly among the prepared muffin cups, filling them generously, then sprinkle the chilled crumble evenly over the tops.
Bake at 400°F for 5 minutes, then, keeping the muffins in the oven, reduce the temperature to 350°F and continue baking for another 18–20 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack. Serve warm or let them cool completely. Enjoy!
TIPS FOR MAKING THE BEST CHOCOLATE CHIP CRUMBLE MUFFINS
Measure the flour correctly – Too much flour can make your muffins dense and dry. If you’re using measuring cups, fluff the flour first, then spoon it into the cup and level it off with a knife. For the most accurate results, I always recommend using a kitchen scale.
Don’t overmix the batter – Once you add the dry ingredients to the wet ingredients, mix gently just until no streaks of flour remain. A few small lumps are totally fine! Overmixing can develop too much gluten and leave you with dense, tough muffins instead of soft and fluffy ones.
Use room temperature ingredients – Room temperature eggs and Greek yogurt blend more easily with the other ingredients, which helps create a smoother, more evenly mixed batter. If you forgot to take your eggs out ahead of time, place them in a bowl of warm water for a few minutes.
Keep the butter cold for the crumble – Cold butter is key to getting that buttery, crumbly texture. Work the butter into the dry ingredients quickly and avoid letting it get too warm. Once the crumble is ready, pop it in the fridge while you prepare the muffin batter.
Let the batter rest – Don’t skip the 20 minute rest! Letting the batter sit before baking gives the flour time to hydrate and helps create taller, fluffier muffins.
Watch the muffins near the end of baking – Every oven is a little different, so start checking your muffins about 5 minutes before the suggested baking time is up. You want the tops to be nicely golden and the centers fully baked.
Test for doneness – Insert a toothpick or skewer into the center of a muffin. It should come out clean or with a few moist crumbs attached, but there shouldn’t be any wet batter.
Let them cool before eating – I know it’s tempting to grab one right away, but let the muffins cool in the pan for at least 10 minutes. This gives them time to set and makes them easier to remove without falling apart. Of course, sneaking a warm bite is totally allowed.
HERE’S HOW TO STORE THESE CHOCOLATE CHIP CRUMBLE MUFFINS
Allow the muffins to cool completely before storing to prevent condensation, which can make them soggy.
At Room Temperature – Store the muffins in an airtight container lined with a paper towel to absorb any excess moisture. Place another paper towel on top before sealing the container. They will stay fresh at room temperature for up to 1 day.
In the Refrigerator – Because these muffins contain fresh strawberries, they’re best to be stored in the refrigerator. The muffins will stay fresh for up to 5 days. Keep them in an airtight container lined with paper towel, then place another paper towel on top before sealing the container.
In the Freezer – These muffins freeze beautifully too! Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months.
To enjoy the muffins – Thaw at room temperature for a few hours. You can also microwave the miffins for about 10 seconds until warm and soft, or warm them in a 350°F oven for about 8-10 minutes.
Chocolate Chip Crumble Muffins
These chocolate chip crumble muffins are soft, fluffy, loaded chocolate chips, and topped with the most buttery, crunchy crumble. Everything you want in a muffin and a very good excuse to eat chocolate for breakfast!
Ingredients
Crumble:
- 56g (1/2 stick) unsalted butter, cold
- 65g (1/3 cup) granulated sugar
- 60g (1/2 cup, spoon and level method) all-purpose flour
- a pinch of salt
Muffin Batter
- 280g (2+1/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 113g (1 stick) unsalted butter, melted
- 200g (1 cup) granulated sugar
- 2 large eggs, room temperature
- 120g (1/2 cup) whole milk
- 180g (3/4 cup) greek yogurt
- 1 teaspoon vanilla extract
- 170g (1 cup) semi-sweet mini chocolate chips
Instructions
STEP 1 - Make the Crumble
- In a medium bowl, whisk together the all-purpose flour, brown sugar, and salt until evenly combined.
- Cut the cold butter into small cubes and add it to the flour mixture, tossing to coat each piece.
- Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter throughout.
- Keep the butter as cold as possible while making the crumble for the best texture.
- Transfer the crumble to the refrigerator to chill while you prepare the muffin batter.
STEP 2 - Make the Muffin Batter
- Line two muffin tins with paper liners, using every other cup to give the muffins plenty of room to rise and help them bake more evenly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter, sugar, and eggs until well combined.
- Add the Greek yogurt, whole milk, and vanilla, and whisk until smooth and evenly combined.
- Add the dry ingredients to the wet ingredients and gently mix until just combined and no streaks of flour remain.
- Be careful not to overmix the batter, as this can make the muffins dense.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Cover the bowl with plastic wrap and let the batter rest for about 20 minutes. Meanwhile, preheat your oven to 400°F.
STEP 3 - Assemble and Bake
- Divide the batter evenly among the prepared muffin cups, filling them generously, then sprinkle the chilled crumble evenly over the tops.
- Bake at 400°F for 5 minutes, then, keeping the muffins in the oven, reduce the temperature to 350°F and continue baking for another 18–20 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack. Serve warm or let them cool completely. Enjoy!
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