Chocolate Chip Lemon Streusel Muffins

Chocolate Chip Lemon Streusel Muffins
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  • 3 tablespoons unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2/3 cup all-purpose flour
  • Zest from 1/2 lemon (about 1/4 teaspoon)
  • 1/4 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3 ounces (about 1/2 cup) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 1 teaspoon poppy seeds


PREHEAT oven to 350 degrees F. Line a muffin tin with muffin liners.

MELT 3 tablespoons butter in a small saucepan. Cool. In a small bowl, mix melted butter, 2 tablespoon granulated sugar, 2 tablespoons brown sugar and 2/3 cup flour with hands until clumpy.

COMBINE lemon zest and 1/4 cup granulated sugar in a large bowl. Rub the two together until fragrant. Mix in the flour, 1/4 cup brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together milk, 5 tablespoons melted butter, egg and vanilla extract. Add the wet ingredients to the dry and mix. Fold in Nestle Toll House Milk Chocolate Chips and poppy seeds. Fill muffin liners 3/4 of the way and top with a handful of streusel.

BAKE for 17 to 20 minutes, until a skewer inserted into the center comes out clean. Cool muffins in their tin for 5 minutes and then transfer to a cooling rack.