Ingredients
Scale
For the muffins:
- 1/2 cup unsalted butter (melted and at room temperature)
- 1 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/3 cup vegetable oil
- 2 eggs at room temperature
- 1/3 cup sour cream at room temperature
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup whole milk at room temperature
- 1 1/4 cups mini chocolate chips
For the crumble:
- 1/4 cup unsalted butter at room temperature
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
Instructions
**For the crumble:**
- In a medium-sized bowl, mix 1/4 cup room temperature butter, 1/3 cup granulated sugar, and 1/2 cup all-purpose flour.
- Use a fork to combine the ingredients until it resembles a sandy texture. Place it in the fridge until needed.
**For the muffins:**
- In a large bowl, combine the melted butter, granulated sugar, vanilla extract, and vegetable oil. Whisk until well combined.
- Add the eggs and sour cream, whisking until just incorporated.
- Add the flour, baking powder, baking soda, salt, and milk. Gently mix until the flour is fully incorporated. Be careful not to overmix!
- Fold in the mini chocolate chips. Cover the bowl with plastic wrap and let it sit at room temperature while the oven preheats to 425°F.
- Line 12 regular-sized muffin tins with liners. Once the oven is ready, evenly scoop the batter into the pan, almost reaching the top.
- Take the crumble from the fridge and sprinkle it on top.
- Bake the muffins at 425°F for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the muffins are thoroughly cooked.
- Remove from the oven and allow them to cool for 15 minutes before taking them out of the pan. Now, savor the deliciousness!