Muffins have always been a go to breakfast favorite. Every time I tried to make them at home I was disappointed that they never turned out like the bakery’s. After several years of research and testing, I have finally perfected the perfect bakery muffin from home.
Though this recipe is long, it is well worth it. The streusel topping adds the bakery finish we all look for in a muffin and the shell is perfectly crunchy while the inside is moist and flavorful. If you decide to not add the streusel you can add course sugar to the top of the batter before baking to help achieve the bakery feel.
I have attempted to make this recipe scalable by using 1/2 cup measurements where ever possible.
I hope you enjoy this recipe as much as I do. With my tips and tricks you will be able to share these amazing muffins with friends, family, and coworkers in a short amount of time.
If you would like to watch me make this recipe, watch my video here!
Ingredients (Muffin)
- 4 cups or 490G of Flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 tsp baking powder
- 1 tbsp salt
- 4 large eggs
- 1 cup whole milk
- 1/2 cup sour cream or full fat yogurt
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter melted and cooled
- 2 tsp vanilla extract
- 2 cup semi sweet chocolate chips split
Ingredients (Streusel)
- 3/4 cup or 90 grams all purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup cold butter cubed
Directions
- In a medium mixing bowl, whisk together dry ingredients. Set aside.
- In a large mixing bowl, whisk eggs, granulated sugar and brown sugar until combined.
- Whisk in oil, melted and cooled butter, and vanilla extract
- Whisk in Milk and sour cream until smooth
- Fold Dry ingredient into wet until just combined. (lumps are okay in this stage)
- Fold in 1 1/2 cups chocolate chips. (this will work out some lumps)
- Portion batter into cupcake tins spacing every other. Fill to be even with the top of the cups. (this will vary depending on the size of tins you are using)
- Rest Batter for 30 mins, While your batter is resting you can make the streusel topping. (optional)
- (optional for streusel) Mix flour, brown sugar and granulated sugar together until combined. Cut in butter (leave small chunks of butter)
- (optional for streusel) Chill streusel mixture for the remaining batter rest time.
- (optional for streusel) Before baking, gently press the streusel mixture into batter. Do not smash the butter
- Add the remaining chocolate chips over the batter.
- Preheat oven to 425 degrees F.
- Bake 7 minutes at 425, then reduce to 350 for 18-22 minutes or until tops are golden.
- Cool for 5 minutes in pan then remove muffins from pan to continue to cool or serve.
TiffanyMakesSweet 