These whole wheat chocolate chip muffins are simple and fluffy, loaded with semisweet chips and topped with a streusel!
Total Time:23 minutes
For the streusel (optional):
1–1/2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon unsalted butter, at room temperature
¼ cup chocolate chips
For the muffins:
¾ cup sour cream
1/3 cup (80 gm) vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup (100 gm) sugar
1/2 cup (100 gm) brown sugar packed
3/4 cup (105 gm) all-purpose flour
3/4 cup (105 gm) 100% whole wheat flour (see notes)
2–1/2 teaspoons baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin.
First, make the streusel. Stir together the flour and sugar and use the back of a fork to cut in the butter until the mixture consists of moist clumps. Stir in the chocolate chips and set aside.
Next, make the muffins. In a large bowl, whisk together the sour cream, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, and salt, stirring just till barely combined. Fold in the chocolate chips. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the streusel on top. Bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!
As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!