Better Than the Bakery Chocolate Chip Coffee Cake Muffins Recipe
These Better Than the Bakery Chocolate Chip Coffee Cake Muffins combine a tender, moist muffin base with a sweet, cinnamon-spiced streusel topping. Featuring the rich flavors of brown sugar, real maple syrup, and vanilla bean paste, these muffins are perfect for breakfast or a delightful snack. The addition of semi-sweet chocolate chips adds a melty chocolate hit to every bite, making them an irresistible treat that rivals any bakery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter, cubed
Muffin Batter
- 1/2 cup butter, melted
- 1/2 cup real maple syrup
- 2 teaspoons vanilla bean paste
- 1/2 cup buttermilk
- 1/2 cup plain Greek yogurt
- 2 eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line 12 to 16 muffin tins with paper liners to prevent sticking and ensure easy removal after baking.
- Make the Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your hands to mix until the mixture forms crumbly bits. Set this flavorful streusel topping aside.
- Prepare Muffin Batter: In a large mixing bowl, whisk together the melted butter, real maple syrup, vanilla bean paste, buttermilk, Greek yogurt, and eggs until the mixture is smooth and well combined. Carefully add the all-purpose flour, baking powder, cinnamon, and kosher salt, mixing just until all the dry ingredients are incorporated. Gently fold in the semi-sweet chocolate chips to distribute them evenly without overmixing.
- Assemble Muffins: Spoon half of the muffin batter evenly into the prepared muffin tins. Sprinkle about one-third of the streusel mixture on top of this layer. Then, add the remaining batter evenly over the streusel, and finish by topping with the remaining streusel.
- Bake to Perfection: Place the muffin tin on a baking sheet and transfer to the preheated oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, allow the muffins to cool slightly. Serve warm or let them cool to room temperature for the best texture and flavor.
Notes
- Use cold butter for the streusel to achieve a crumbly, crisp topping.
- Do not overmix the batter once the flour is added to avoid tough muffins.
- For a dairy-free option, substitute Greek yogurt and buttermilk with plant-based alternatives.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Feel free to substitute chocolate chips for nuts or dried fruit based on preference.
