These double chocolate streusel muffins are practically perfect. They are filled with chocolate, but not overly sweet and topped with a crunchy delicious streusel topping.
Back when Ella was three, I explained the basic idea of nose blowing to her.
She immediately picked it up (which shocked me because, no kidding, I was in college before I really mastered this skill) and it came in super handy a few weeks later when I was working in my office after the girls had gone to bed, and suddenly heard Ella start shrieking for me. I dashed in and she said, “I put it up my nose! I can’t get it out!”
I tried to not freak out when I discovered that “it” was a tiny wooden checker piece that she’d pushed up as far as her finger could reach. (“I just wanted to see if it would fit,” she told me after the fact).
I held her other nostril closed, instructed her to blow her nose, and three seconds later, was holding that checker piece.
ER trip narrowly avoided (two years off my life not avoided).
(I die over this little photo of her from 2013 – I know it has nothing to do with muffins)
My parenting advice, obviously, would be as follows: stop worrying about teaching your kid their numbers, letters, and colors, and focus on nose-blowing techniques instead.
With cold season coming on fast, it’s not a bad skill to learn.
And if everyone does have to have colds, the other good thing to have in your back pocket besides nose-blowing skills and Kleenex is a good muffin recipe.
These double chocolate streusel muffins are some of my long-time favorites.
And not just because any recipe for streusel muffins is the key to my heart.
These ones are fantastic – light and airy and not overly sweet, with a crunchy top. Basically muffin nirvana right here.
I especially love these chocolate streusel muffins because they are definitely muffins (not cupcakes masquerading as muffins), so they’re perfect for snacks or breakfast. Or both.
Also, if there is a frosted cupcake, my children basically eat the top off and then refuses to eat any of the actual cupcake (for birthdays, I should just start squirting mounds of frosting into muffin liners and call it good).
But streusel muffins?
My children actually eat the entire thing.
Double Chocolate Streusel Muffins
These double chocolate streusel muffins are practically perfect. They are filled with chocolate, but not overly sweet and topped with a crunchy delicious streusel topping.
Course Breakfast, Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings 12 to 15
Author Janssen Bradshaw
Ingredients
Muffin Batter:
- 6 tablespoons butter
- 2/3 cup semi-sweet chocolate chips divided
- 2 cups flour I used white wheat
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt increase to 1/2 teaspoon if your butter is unsalted
- 1 1/2 cups buttermilk
- 1 egg
- 1 1/2 teaspoons vanilla
Streusel:
- 1/4 cup packed brown sugar I used dark brown and it was amazing. But either is fine
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts I used a mix of pecans and almonds
- 1 tablespoon butter melted
Instructions
- Preheat oven to 375 degrees. Grease muffin tin and set aside.
- In a saucepan over medium-low heat or in the microwave in a microwave-safe bowl, melt the butter and HALF of the chocolate chips together.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add the buttermilk, egg, and vanilla to the butter/chocolate mixture, stir to combine and pour into dry ingredients. Stir to combine, then fold in remaining half of chocolate chips.
- Fill muffin cups 3/4 of the way full.
- Mix together struesel ingredients in a small bowl until well-combined. Divide evenly over the tops of the muffins. Bake for 18-22 minutes, or until the tops spring back when gently pressed. Let cool for about 10 minutes.
- Serve warm with a good book, some hot tea, and a box of Kleenex.
Recipe Notes
(adapted from Dorie Greenspan’s Baking via GoodLife Eats)
