Vanilla and Chocolate Chip Streusel Muffins
There's a slight chill in the air and I'm feeling pretty good about it. After all, it's just a month or so in a year that we get to enjoy such weather in Mumbai. How I wish I could someday day enjoy snowfall...I've never seen it in my life.
One of the best ways to start your day is to have a delicious breakfast that is not heavy on your stomach. What can be more delicious than chocolate?
And it gets better....with a double dose of chocolate, it's going to be hard to resist these muffins.
I love plain chocolate chip muffins but what's the harm in making them even more delicious? Adding a chocolate streusel makes them crunchy and extra tasty! These muffins are loaded with semi sweet chocolate chips, though you could use milk or dark chocolate chips instead if you prefer.
For this recipe, I've used milk which gives these muffins certain moistness and tenderness. The next time I make these muffins, I'll use buttermilk instead to see how vast the difference is. Will let you know the results (hopefully pretty soon) :)
Makes 12 Muffins
Recipe Source: Bakingyummies
For the Muffin Batter
280 grams / 10 ounces all purpose or plain flour
2 teaspoons baking powder
80 grams / 3 ounces caster or superfine sugar
pinch of regular salt
150 grams / 5 ounces semi sweet / milk /dark chocolate chips
2 medium eggs at room temperature, beaten
1 teaspoon pure vanilla extract
50 grams / 2 ounces unsalted butter, melted
225 ml / 7.5fl ounces semi skimmed milk at room temperature
For the Streusel
50 grams / 2 ounces plain or all purpose flour
1 tablespoon cocoa powder
40 grams / 1.5 ounces unsalted butter, very cold
2 tablespoons light brown sugar
Preheat the oven to 200 degrees C / 400 degrees F. Line a muffin tray with paper liners.
Before you start with the muffins, prepare the streusel. In a medium bowl, sift the flour and cocoa powder. Rub in the butter until the mixture resembles fine bread crumbs. Add the sugar and mix. Now gather the dough and press it together to form a ball. Grate the dough coarsely and keep aside.
For the muffins, sift the flour, salt and baking powder together in a bowl. Mix thoroughly with a hand held whisk to distribute all the ingredients. Add the sugar and chocolate chips and mix.
In a measuring jug or another bowl, mix the eggs and vanilla extract. Add the butter and milk and beat well.
Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.
Divide the batter evenly among the cups. Sprinkle the streusel evenly over all the batter among the cups.
Bake the muffins in the preheated oven until they are springy to the touch about 15 to 18 minutes. Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.
Enjoy your freshly baked delicious and chocolatey Vanilla and Chocolate Chip Streusel Muffins.
Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.