Chocolate Chip Streusel Muffins

These light and fluffy Chocolate Chip Muffins are made with whole wheat flour and topped with chocolate streusel. 🙂

Today’s post is a little late for a very good reason. I received a quick visit from some out of state family members! They only got to stay for part of a day, but we had a good time and I was sad to see them go. We talked, enjoyed the beautiful day outdoors for awhile, and ate lots of homemade biscuits and deer sausage.

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Oh, and they left behind some of their deer sausage for me to enjoy. (I’m a happy camper over here.)

In fact, I’m so happy about the deer sausage that I’m having a hard time concentrating on writing about these Chocolate Chip Streusel Muffins. A month ago, I published a recipe for Maple Walnut Streusel Muffins and pronounced it my favorite muffin recipe to date. Well, it’s time for those muffins to move over, because they got demoted to 2nd place when I tested this new recipe about a week ago. (Sorry, guys. Tough break.)

Like many of my baked goods, these muffins are made with whole wheat flour and sweetened with a combination of Sucanat and maple syrup instead of refined sugar. Dark chocolate chips and the chocolate streusel make them taste almost like a dessert, so I guess we’re calling them partly healthy and partly not. 🙂

Chocolate Chip Streusel Muffins

Servings: 2 dozen muffins
Time: 40 minutes
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Ingredients

Muffins:

2 3/4 cups whole wheat flour
1 cup Sucanat (whole cane sugar)
1 cup dark chocolate chips
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup
1/4 cup olive oil
1 1/2 cups buttermilk

Chocolate Streusel Topping:

2/3 cup all purpose flour
1/3 cup Sucanat
2 Tablespoons cocoa powder
1/2 cup butter

Directions

Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups.

In a large bowl, stir together whole wheat flour, 1 cup Sucanat, chocolate chips, baking powder, baking soda, and salt. Set aside. In a smaller bowl, combine eggs, applesauce, maple syrup, and olive oil, and mix until blended. Add buttermilk and mix until well combined. Add wet ingredients to dry and stir just until mixed. Using a spoon or scoop, fill muffin cups 3/4ths full.

In a small bowl, combine all purpose flour, 1/3 cup Sucanat, and cocoa powder. Cut in butter until mixture resembles coarse crumbs. Sprinkle streusel evenly over muffins.

Bake for 15-18 minutes or until muffins are golden brown around the edges. Let cool briefly in pans before removing to cool completely on wire racks.

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~K in the Kitchen