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Cozy Pumpkin Chocolate Chip Muffins: Easy Streusel Recipe

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These cozy pumpkin chocolate chip muffins with streusel topping are the real deal. They’re everything you want in a fall bake—warm, spiced, tender, and topped with that irresistible buttery crunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ¼ cup (60g) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ cup (57g) unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 425°F (220°C). Line your muffin tin with 12 paper liners or grease the cups well.
  2. Make the Streusel: In a small bowl, combine ½ cup (60g) flour, ¼ cup (50g) packed brown sugar, and ½ teaspoon cinnamon. 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 pieces of butter remaining. Pop this in the fridge while you make the batter.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups (220g) flour, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk together 1 cup (245g) pumpkin puree, ½ cup (100g) granulated sugar, ½ cup (100g) packed brown sugar, ¼ cup (60ml) vegetable oil, ¼ cup (57g) melted butter, 2 eggs, ¼ cup (60g) yogurt, and 1 teaspoon vanilla extract. Whisk until everything is smooth and well combined.
  5. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you see no more streaks of flour. A few lumps are totally fine—overmixing will make the muffins tough.
  6. Add Chocolate Chips: Gently fold in 1 cup (175g) of chocolate chips. Reserve a small handful to sprinkle on top later if you like.
  7. Fill the Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. The cups will be quite full, almost to the top.
  8. Add Streusel and Chips: Sprinkle the streusel topping generously over each muffin, pressing it down gently so it sticks. If you reserved any chocolate chips, scatter them on top of the streusel now.
  9. Bake: Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for another 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. The high-heat start (425°F for 5 minutes) helps create domed tops. Keep streusel cold until ready to use. Check for doneness early as oven temperatures vary. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://clunkcook.com/cozy-pumpkin-chocolate-chip-muffins-easy-streusel-recipe/