Chocolate Chunk Muffins with Cocoa Nib Streusel

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at (or read

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Chocolate Chunk Muffins with Cocoa Nib Streusel

About This Recipe

Yield:Makes 12 muffins
Active time:10 minutes
Total time:30 minutes
Special equipment:muffin tin, muffin liners
This recipe appears in: Sunday Brunch: Chocolate Chunk Muffins with Cocoa Nib Streusel


  • 1 3/4 cups (about 8 1/2 ounces) all-purpose flour, plus 3 tablespoons
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 3/4 cup chocolate chunks (chopped chocolate, or large chocolate chips)
  • 3 tablespoons butter
  • 2 tablespoons oats
  • 2 tablespoons brown sugar
  • 1 tablespoon roasted cocoa nibs


  1. 1

    Adjust oven rack to middle position, and preheat to 375°F. Line a muffin tin with paper muffin tin liners. In a large bowl combine 1 3/4 cups flour, baking powder, baking soda, and sugar and whisk to combine. In a separate bowl combine milk, vegetable oil, and egg and whisk until well combined. Fold in chocolate chunks.

  2. 2

    Add remaining 3 tablespoons butter, flour, oats, brown sugar, and cocoa nibs to a separate bowl. Using your fingers gently incorporate all the ingredients together until there are no loger any lumps of butter.

  3. 3

    Divide batter between muffin cups, then top with streusel. Bake until muffins are brown and a toothpick inserted into center comes out clean, about 18 minutes. Remove from oven, let cool 5 minutes, and serve warm.


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