Double Chocolate Muffins with Chocolate Streusel
Jan 6, 2026
Ingredients:
For the Streusel:
- 1 cup all purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 stick unsalted butter, melted
For the Muffin:
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cup sour cream
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
Directions:
For the Streusel:
- Combine all of the ingredients together in a small mixing bowl. Mix with a spoon or with your hands (if necessary) until everything is fully combined and crumbly.
- Set aside.
For the Muffins:
- Preheat oven to 425F. Prepare two cupcake pans with 24 liners. Set aside.
- In a medium mixing bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk together and set aside.
- In a separate medium mixing bowl, add the eggs, sour cream, milk, vegetable oil and vanilla. Whisk until smooth.
- Add the wet ingredients into the dry and whisk until just combined, making sure not to over-mix. Fold in the chocolate chips.
- Fill the prepared liners 3/4 full. Top with 1- 1 1/2 tablespoons of the streusel. Top with additional chocolate chips, if desired, for a bakery-style look.
- Bake only one pan at a time for 6 minutes. Reduce the oven temperature to 350F and finish baking for about 14 minutes until a toothpick inserted comes out clean.
- Allow to cool for 5 minutes in the pan, then move the muffins to a wire rack to finish cooling. Enjoy!
*Store in an airtight container at room temperature for up to 3 days. Store in the fridge for up to one week. Store in the freezer for up to 3 months. Allow the muffins to thaw before serving.
*I used Nestle Tollhouse Hot Cocoa Chips for these muffins for Winter. You can get creative and use whatever baking chips you prefer, like peanut butter, white chocolate, etc.