Chocolate Chip Muffins with Streusel

Ingredients:

For the Streusel:

• 1 cup all purpose flour
• 1 cup granulated sugar
• 2 teaspoons salt
• 1 stick (1/2 cup) unsalted butter, melted

For the Muffins:

• 1 1/2 cups semisweet chocolate chips, plus more for topping
• 1/2 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 1/4 cups whole milk
• 1/4 cup sour cream
• 1 tablespoon pure vanilla extract
• 1 cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 3/4 cups all purpose flour

Directions:

For the Streusel:

1. In a small mixing bowl, add the flour sugar and salt and mix until combined.
2. Pour over the melted butter and mix until fully incorporated. Set aside.

For the Muffins:

1. Preheat oven to 425 F. Prepare your muffin tin by adding paper liners and set aside.
2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
3. In a medium bowl, add melted butter, milk and sugar. Whisk to combine and set aside.
4. Whisk in eggs, vanilla and sour cream.
5. Add the wet mixture into the dry and whisk until just combined. Fold in the chocolate chips.
6. Add the batter into your prepared tin, filling the wells about 3/4 the way full. Sprinkle about 2 tablespoons of the the streusel on top of each muffin. Top with additional chocolate chips to achieve a more bakery style look.
7. Bake for 5 minutes the lower oven temperature to 350 F. Bake for about 20 additional minutes, until tops are golden and a toothpick inserted comes out clean. Repeat steps 6 and 7 with remaining batter. Serve warm or enjoy at room temperature.

*Store in an airtight container at room temperature for up to 3 days.

*This is the same recipe as the other chocolate chip muffins, just with the streusel added.

Makes about 18 muffins