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Best Pumpkin Chocolate Chip Muffins with Streusel Topping

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Moist, spiced pumpkin muffins studded with melty chocolate chips and crowned with a buttery, cinnamon streusel topping. These bakery-quality muffins are perfect for fall baking or any time you crave a cozy treat.

Ingredients

Scale
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (57g) cold unsalted butter, cubed (for streusel)
  • 1 3/4 cups (220g) all-purpose flour (for muffins)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a medium bowl, whisk together 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse sand with pea-sized clumps. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Mix wet ingredients: In a separate medium bowl, whisk eggs until frothy. Add granulated sugar and brown sugar; whisk vigorously for 30 seconds until lighter. Add pumpkin puree, oil, vanilla, and milk; whisk until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
  6. Fold in chocolate chips: Fold in 1 cup chocolate chips, reserving a small handful for topping.
  7. Fill muffin cups: Divide batter evenly among 12 liners, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  8. Add streusel: Remove streusel from fridge and generously sprinkle over each muffin, pressing gently to adhere.
  9. Bake: Place muffin tin in oven at 425°F for 5 minutes. Without opening oven, reduce temperature to 375°F (190°C) and bake for 13-15 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  10. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, keep streusel cold until ready to use. The initial high heat (425°F) creates a domed top. Do not overmix batter to avoid tough muffins. If streusel sinks, ensure butter is cold and oven is hot enough. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, streusel topping, fall baking, pumpkin chocolate chip muffins

Find it online: https://zorbmeal.com/best-pumpkin-chocolate-chip-muffins-with-streusel-topping/