Chocolate Chip Lemon Streusel Muffins

Chocolate Chip Lemon Streusel Muffins
  • Prep Time
  • Cooking Time
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  • Streusel Topping:
  • 3 tablespoons unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2/3 cup all-purpose flour
  • Muffins:
  • Zest from 1/2 lemon (about 1/4 teaspoon)
  • 1/4 cup white 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 butter in a small saucepan. Cool. In a small bowl, mix melted butter, sugars and flour with hands until clumpy.

For Muffins
COMBINE lemon zest and white sugar in a large bowl. Rub the two together until fragrant. Mix in the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together milk, unsalted 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.