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chocolate streusel muffins

Double Chocolate Streusel Muffins

These double chocolate streusel muffins are practically perfect. They are filled with chocolate, but not overly sweet and topped with a crunchy delicious streusel topping. 

Course Breakfast, Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings 12 to 15
Author Janssen Bradshaw


Muffin Batter:

  • 6 tablespoons butter
  • 2/3 cup semi-sweet chocolate chips divided
  • 2 cups flour I used white wheat
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt increase to 1/2 teaspoon if your butter is unsalted
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 1/2 teaspoons vanilla


  • 1/4 cup packed brown sugar I used dark brown and it was amazing. But either is fine
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts I used a mix of pecans and almonds
  • 1 tablespoon butter melted


  1. Preheat oven to 375 degrees. Grease muffin tin and set aside.
  2. 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.
  3. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  4. 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.
  5. Fill muffin cups 3/4 of the way full.
  6. 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.
  7. Serve warm with a good book, some hot tea, and a box of Kleenex.

Recipe Notes

(adapted from Dorie Greenspan's Baking via GoodLife Eats)