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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.
Better Than the Bakery Chocolate Chip Coffee Cake Muffins
Servings: 16 muffins
Calories Per Serving: 291 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Can you make the dough or most of these the night before if I want them for brunch or how would I do that so it’s not as much the morning of? Thanks!
HI! I would recommend just baking the muffins the night before, then warming in the oven at wrapped in foil at 325 for 10-15 minutes. That will be great1 Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Hi! How should I store these? On the counter? And how long will they last? I’m planning on making them this weekend! I am so excited
Hi Elizabeth! I personally would store sealed in the fridge for a few days! If you would like to leave them out, just know they will not last as long and keep sealed! xTieghan
These muffins look amazing!! I’m currently wanting to
make them, but I don’t have any mini chocolate chips at the moment. Would omitting the chocolate chips affect the overall texture of the muffin?
Hey Shantell! You can regular chocolate chips. Those will be jus perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Why the maple syrup? What it would do to replace with an equal amount of sugar?
I like the taste and health benefits from maple, but yes, you can certainly use an equal amount granulated sugar or brown sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These taste really good but mine got really buttery at the bottom, I think maybe because of the streusel in the middle :/ other than that they’re pretty good
Hi Emma! I am so glad you liked these muffins! Are there any questions I could help you with? xTieghan
Amazing muffins…so perfect for this unexpected blizzardy day here in April in MN! One thing I would suggest for those having texture issues is to weigh your flour on a food scale. A cup of flour is 128 grams, so 3/4 cup would be 96 grams. If you scoop your flour using a measuring cup it can end up being much more than what is called for. I weighed mine, and the texture of these is spot-on perfection. Great recipe Teighan, as always with you!
So perfect! I am so glad you liked these Alicia! xTieghan
I would love to make this in a loaf pan. Would that work? If so, what adjustments should I make to bake time and temp? Thank you! I use your recipes all the time and thoroughly enjoy them!
Hi there! I do think it would work, but I am unsure of what the exact cooking time would be. I would guess 30-40 minutes. Please let me know if you have any other questions, hope this goes so well! I hope you love this recipe! Thank you! xTieghan
Hi Tieghan! I’m a new fan from the Philippines! I would like to try this recipe but pure/real maple syrup is very expensive in our country. Do you think I can use maple flavored syrup (which is less expensive) or can it be replaced by something else? Thanks in advance for replying 🙂
HI! YOu can brown sugar, sugar, or the maple syrup you can find. I think either option will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m planning on making these in the morning!—do I need to use buttermilk or will milk do? Thank you!
HI! Buttermilk does add to the muffins, but milk will be fine too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’ve already commented previously, but here I am again haha
This recipe is amazing. That streusel = life LOL
I bought a muffin-top pan because I love the top of muffins but hate the bottom! When this recipe is halved, it makes the perfect amount for 6 large muffin-tops. How convenient is that?!?! It’s like you knew.
Also, to the commenter who asked if they can use non-dairy milk – yes – I use almond milk for everything and have been baking with it for 10 years. It works just as well as dairy, unless you have a recipe that specifically requires a higher fat content. I also sometimes swap the butter in my baking (just like in this recipe) for coconut oil and the results are always similar (aka pretty stellar). Thanks Tegan for this amazing recipe. You rock!
Hi Becca! That is so amazing! I am so glad you loved these muffins!
These are delicious, but the muffins stuck terribly to the paper liners I used. Has anyone else had this problem? Would it be better to use a foil liner? Thanks!
Hey Leah! I have not had this issue, but next time maybe try just omitting the wrappers and placing the muffins directly into a greased muffin tin. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! ?Tieghan
These look absolutely amazing I need to make them this coming holiday season! Would I be able to replace the buttermilk for almond/non-dairy milk? Also would coconut sugar work instead of brown sugar? Thanks!
Hey Liv! I have not tested the recipe using these ingredients, but I do think it might work well. That said, I can’t say for sure. Please let me know how it goes and if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made these and OMG they are amazing!!!! They are the best muffins I have made in a long time! The streusal is an amazing treat on top. Love your recipes <3.
Thank you so much Josae! I am so glad you loved these!
I made these last night however mine came out a bit dense, not airy at all, like how yours appear to be in these pictures. =(
Any ideas why??
Can you give me some more info on how you baked these? Did you change anything about the recipe? It’s so hard to know what is happing without knowing any details. Hope I can help!
Hello! I was invited to a brunch on Sunday and my 3 year old and I made these! They were absolutely delicious. Everyone raved! I have a question though: my 3 year old really loves to “bake.” Do you have any ideas where I can find recipes for small-scale desserts? I guess like mug cakes and such? I just don’t like the ones where you have to put them in the microwave. And I really don’t need a lot of giant desserts in my life.. Lol. Thanks!
Hi! SO happy you loved these muffins so much! I love Dessert for Two for small scale recipes. She has some of the best sweets! Enjoy!
https://www.dessertfortwo.com/