These muffins are a delightful treat, combining the richness of chocolate chips with a crumbly streusel topping.
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
Preheating ensures even baking from the start.
In a small bowl, combine the streusel ingredients: flour, brown sugar, and cold butter. Use a fork to mix until crumbly. Set aside.
Keep the butter cold for a better crumbly texture.
In a large bowl, whisk together the flour, sugar, and baking soda.
Sifting the dry ingredients can help avoid lumps.
In another bowl, whisk together the melted butter, milk, egg, and lemon juice.
Ensure the melted butter is not too hot to prevent cooking the egg.
Combine the wet ingredients with the dry ingredients, stirring until just combined. Do not overmix.
Overmixing can lead to dense muffins.
Fold in the chocolate chips gently.
Coating the chocolate chips in a bit of flour can prevent them from sinking.
Divide the batter evenly among the muffin cups and sprinkle the streusel topping over each.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents soggy bottoms.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
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