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Perfect Pumpkin Chocolate Chip Muffins: Easy Streusel Top Recipe

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These pumpkin chocolate chip muffins with a buttery, crunchy streusel topping are moist, tender, and packed with warm fall spices. Ready in about 35 minutes, they’re the perfect treat for cozy mornings, brunches, or bake sales.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (56g) cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces. Set aside in the fridge.
  3. Whisk the dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together ¾ cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup buttermilk. Whisk until smooth and well combined.
  5. Add the pumpkin puree: Stir in 1 cup of pumpkin puree until fully incorporated.
  6. Combine wet and dry ingredients: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently—just until you no longer see streaks of flour. Do not overmix.
  7. Fold in the chocolate chips: Gently fold in 1 cup of semi-sweet chocolate chips. Reserve about 2 tablespoons to sprinkle on top of the muffins before baking.
  8. Fill the muffin cups: Using a cookie scoop or two spoons, divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full.
  9. Add the streusel topping: Sprinkle the chilled streusel generously over each muffin, pressing it down lightly so it sticks.
  10. Bake: Place the muffin tin on the middle rack of your preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  11. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Chill the streusel before baking to prevent sinking. Let the batter rest for 5 minutes before filling the muffin cups for taller muffins. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip muffins, streusel topping, fall baking, easy muffin recipe, pumpkin spice

Find it online: https://vexifood.com/perfect-pumpkin-chocolate-chip-muffins-easy-streusel-top-recipe/