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Preheat oven to 375 degrees. Grease muffin tin and set aside.
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In a saucepan over medium-low heat or in the microwave in a microwave-safe bowl, melt the butter and HALF of the chocolate chips together.
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In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
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Add the buttermilk, egg, and vanilla to the butter/chocolate mixture, stir to combine and pour into dry ingredients. Stir to combine, then fold in remaining half of chocolate chips.
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Fill muffin cups 3/4 of the way full.
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Mix together struesel ingredients in a small bowl until well-combined. Divide evenly over the tops of the muffins. Bake for 18-22 minutes, or until the tops spring back when gently pressed. Let cool for about 10 minutes.
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Serve warm with a good book, some hot tea, and a box of Kleenex.