Chocolate Chip Crumble Muffins

• Salted butter, melted – ½ cup (113g)
• Eggs – 2 large (approx. 100g)
• Dark brown sugar – 1 cup (200g)
• Vanilla extract – 1 teaspoon (5ml)
• Avocado oil – ⅓ cup (80ml)
• All-purpose flour – 2½ cups (313g)
• Baking powder – 1 tablespoon (12g)
• Baking soda – ½ teaspoon (2g)
• Salt – ¼ teaspoon (1g)
• Oat milk – 1 cup (240ml)
• Mini chocolate chips – 1 cup (170g)

• Salted butter, melted – ¼ cup (57g)
• Dark brown sugar – ⅓ cup (67g)
• All-purpose flour – ½ cup (63g)

Preheat oven to 425°F (220°C). This high temperature will help create a tall, golden muffin top.

In a small bowl, combine the crumble topping ingredients: melted butter, brown sugar, and flour. Mix until crumbly, then place in the fridge to chill. In a large mixing bowl, combine the melted butter, eggs, vanilla extract, avocado oil, and dark brown sugar. Whisk for 3–4 minutes until smooth and glossy. Add in the flour, baking powder, baking soda, salt, and oat milk. Whisk until a thick, fully combined batter forms.

Fold in the mini chocolate chips.

Line a muffin tin and scoop 6 oz (about 170g) of batter into each cavity. Top with the chilled crumble and a few extra chocolate chips.

Bake at 425°F (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes, or until a toothpick comes out clean.

Let cool before serving. Makes approximately 9 bakery-style muffins.