22 June, 2012


A couple of posts back, I gave yall the recipe for a yummy blueberry lemon muffin/cake or muffin. Well, today I tried a recipe that was very similar but was chocolate chip. Great for this rainy afternoon. 

Chocolate Chip Crumb Muffins:                                                     

3/4 cup sugar (or honey if your out of sugar)
1/2 cup packed light brown sugar
1/2 cup canola oil (olive oil)
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups semi sweet chocolate chips mixed with 1 Tablespoon all purpose flour
Crumb Topping:
1/2 cup light brown sugar
3 Tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1 1/2 Tablespoons cold unsalted butter, diced
1/2 cup semi sweet chocolate chips, chopped (this is the remaining amount of chocolate chips in the 12 ounce bag)
Sift together the all purpose flour, cinnamon, baking soda and salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, eggs and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.
Mix the chocolate chips with 1 Tablespoon of all purpose flour. Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.
Line a muffin pan with muffin liners. Using an ice cream scoop, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping. (Or the iron skillet is another baking option. Just grease the skillet and bake until done in the center.) 
In a small bowl, mix together the brown sugar, flour and cinnamon. Add the diced butter and cut it into the other ingredients with a fork.
Take the remaining amount of chocolate chips in the bag and coarsely chop them up. If you still have some whole chocolate chips after chopping them, don’t worry. Add the chopped chocolate chips to the crumb topping and mix them in.
Sprinkle the crumb topping onto the muffins.
Bake at 375 degrees F for 23 minutes.

Anna .V.


  1. Hey girls, I just found your blog!Cooking always interests me! Those chocolate chip muffins look good(I love chocolate)

    P.S. Here is my sister and my blog address

  2. Thanks for posting these recipes! I'm vegan, but I really enjoy twisting the recipes and filling them with vegan ingredients - so thanks for the inspiration!
    With love in Christ,
    Emily Ruthann