Delight in these moist and flavorful muffins topped with a crunchy streusel, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing it.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt.
Whisking the dry ingredients helps to evenly distribute the baking powder for a consistent rise.
Add the melted butter, milk, and egg to the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chocolate chips gently.
Coating the chocolate chips in a bit of flour prevents them from sinking to the bottom.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for a nice dome shape.
In a small bowl, mix the brown sugar, flour, and cold butter until crumbly. Stir in the chopped pecans.
Using cold butter ensures a crumbly texture for the streusel.
Sprinkle the streusel topping over the muffin batter, pressing it down lightly.
Pressing the streusel lightly helps it adhere to the batter during baking.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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