Better Than the Bakery Chocolate Chip Coffee Cake Muffins.

Name: Better Than the Bakery Chocolate Chip Coffee Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1 teaspoon cinnamon; 6 tablespoons cold butter, cubed; 1/2 cup butter, melted; 1/2 cup real maple syrup; 2 teaspoons vanilla extract; 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

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April 10, 2018

Posted in Breakfast, Cuisine + Inspiration, Fall, Holidays + Seasonal, Muffins/Scones, Quick + Easy, Recipes, Spring, Summer, Type of Meal, Winter

Better Than the Bakery Chocolate Chip Coffee Cake Muffins.

I don’t know what has gotten into me lately, but I have so many fruity recipe ideas. Like SO MANY. Normally I’m all about chocolate. All the time. The last couple weeks however have been a little different, and it’s safe to say I’m really enjoying the spring strawberries this year (see this cake, this drink, and these cupcakes). Here’s the thing, it’s only April, and I really don’t want to over do it on the fresh fruit before June and the start of the summer berry season have even officially kicked in.

So I’m trying to pace myself with the fruit, spacing things out a bit, and incorporating in plenty of chocolate recipes this month. It’s obviously not a very hard thing for me to do, and I figured you guys would not mind…

Because chocolate is always a good idea. Always.

That’s where these muffins come into play. I hate to say anything about the weather, because talking about weather is boring, (here I go anyway) but it’s been pretty snowy, grey, and dreary here this past week, and the cozy weather has been my inspiration for these extra cozy (and extra delicious) muffins.

As you can probably guess, I really do not get out to bakeries often. In fact, I think the last time I stepped foot in one was way back in the fall when I was in NYC. (I’m heading to NYC again in a couple of months and would love to know your favorite bakeries so I can check them out. Last time I visited two of your suggestions and they were awesome!).

People always ask me where my favorite places to eat at are. It’s so hard for me to answer because I prefer to cook rather than to go out. For one, I’m a total homebody, so if I have the choice to go out or stay in and cook, I am one hundred percent staying in. Two, cooking is just what I love and what I do, so I only ever go out to eat when I am traveling. Point is, I don’t have a lot of favorites when it comes to eating out, but I do love a good New York style bakery muffin. I can enjoy blueberry, but what I really love is a bakery muffin loaded with chocolate chips and topped with a crumbly, buttery topping.

SO GOOD.

Since I live very far from NYC, I decided I needed to make some bakery style muffins at home. Not going to lie, it was the best idea I had all week. And that’s the truth. These muffins are that good.

Just like most muffins recipes, these start with the basics: flour, baking powder, salt and eggs. To make my muffins stand out, I like to use plain greek yogurt and a combo of both maple syrup and brown sugar. These ingredients not only add incredible flavor, but incredible moisture too.

I decided to make these an all butter muffin. This not only enhances the flavor immensely, but the texture is extra flaky, light and airy.

But what’s the real secret to these muffins?

Cinnamon streusel and semi-sweet chocolate chips. Yum, yes, and YUM. I mean, with those two things in one recipe?! You know they’re going to be good.

I took some notes from traditional coffee cakes and added a ripple of sweet cinnamon streusel to my chocolate chip muffins. You wouldn’t think something so simple could make such a difference, but trust me, it does.

The streusel adds a layer of sweet buttery flavor to the middle of each muffin that’s the most delicious thing to taste, bite after bite. Especially when the streusel is paired with chocolate chips.

Again, so good.

Each and every bite is “roll your eyes back good”. If you’re looking for a Tuesday treat, these muffins need to be it. If you don’t have time in your day, save these for Saturday or Sunday morning brunch. But be sure to double the recipe. That way you can have extras on hand for snacking on throughout the week. Trust me, you’ll be so happy for the leftovers come Monday afternoon.

Also? These are great warm or at room temperature, but please, have at least one warm, right out of the oven. It’s truly just the best thing ever.

A side of coffee would be great too…

And that’s my Tuesday night plan. Well, minus the coffee and + a nice cold glass of goat milk.

4.22 from 262 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Better Than the Bakery Chocolate Chip Coffee Cake Muffins

By halfbakedharvest

Course: Dessert

Cuisine: American

Keyword: cake muffin, chocolate muffin, coffee muffin

Each and every bite is "roll your eyes back good"!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 muffins

Calories 303 kcal

Ingredients

Streusel

3/4 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
6 tablespoons cold butter, cubed

Muffins

1/2 cup butter, melted
1/2 cup real maple syrup
2 teaspoons vanilla extract
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

1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.
2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.
3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.
4. Divide half the batter among the prepared pan. Evenly sprinkle about 1/3 of the streusel over the batter. Add the remaining batter and then top evenly with the remaining streusel. Place the muffins on a baking pan and transfer to the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Breakfast? Dessert? Both? YESS!

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If you make this recipe, be sure to tag your photo #halfbakedharvest.