Chocolate Streusel Muffins
Easy Chocolate Streusel Muffins are soft, moist, and topped with a sweet chocolate chip streusel. A simple recipe that's perfect any time.
Servings: 24 muffins
Equipment
- mixing bowl (large and medium)
- rubber spatula
Ingredients
For the muffins
- 1 box chocolate fudge cake mix (15.25 ounces)
- 1 box instant chocolate pudding mix (3.9 ounces)
- ¾ cup water
- 4 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
For the chocolate streusel topping
- 1 cup mini chocolate chips
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
- In a large mixing bowl, combine the cake mix, pudding mix, water, eggs, vanilla extract, and vegetable oil. Mix until smooth and well combined.1 box chocolate fudge cake mix, 1 box instant chocolate pudding mix, ¾ cup water, 4 large eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil
- Divide the batter evenly between the prepared muffin cups, filling each about three-fourths full.
- In a separate bowl, stir together the mini chocolate chips, brown sugar, cinnamon, and salt until evenly combined.1 cup mini chocolate chips, ½ cup packed light brown sugar, 2 teaspoons ground cinnamon, Pinch of salt
- Sprinkle the topping evenly over each muffin.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
🥡 STORAGE
- Store completely cooled muffins in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week if desired.
- Microwave individual muffins for 10 to 15 seconds for a fresh-from-the-oven taste.
- Wrap each muffin individually in plastic wrap and place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature before serving.
- Mix the batter only until combined.
- Use mini chocolate chips for the best topping coverage.
- Fill muffin cups evenly for uniform baking.
- Begin checking for doneness around the 20-minute mark.
- Allow the muffins to cool for 10 minutes before removing them from the pan.
- Store only after the muffins have cooled completely to keep the topping crisp.
- Mini muffins: Bake for approximately 10-12 minutes.
- Jumbo muffins: Bake for approximately 25-30 minutes, checking for doneness with a toothpick.
- Warm leftover muffins and serve with vanilla ice cream for an easy dessert.
- Crumble muffins over yogurt or ice cream for a chocolate parfait.
- Cube leftover muffins for a chocolate bread pudding or dessert trifle.
- This recipe uses a simple chocolate topping rather than a traditional butter-and-flour streusel.
- Oven temperatures vary, so begin checking the muffins a few minutes before the suggested baking time.
- The muffins taste even better the next day after the flavors have had time to develop.
Nutrition
Serving: 1muffin | Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 32mg | Sodium: 224mg | Potassium: 87mg | Fiber: 1g | Sugar: 19g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
