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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!
If I currently do not own a muffin tray (I know, not ideal), what would you recommend? Would this be doable as a loaf?
Hi Angela,
Yes I would just do these in a loaf pan. I would add 15-20 minutes to the baking time! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really looking forward to making a dairy-free version of this recipe! Do you have any recommendations for substitutes?
Hi Molly,
I have not tested this as a dairy free version, but I would use vegan butter and non dairy milk choices. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I freeze the batter in muffin tins ready to go? Our would you suggest freezing the muffins once baked. I’m pregnant and want to stock our freezer with yummy things before baby comes.
Thanks,
Hi Candice,
I would recommend freezing the muffins after you bake them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use a different flour such as oat flour?
Hi Holland! I apologize, but I have not tried these muffins with oat flour or GF flour. If you want to try GF, I would suggest cup4cup brand. Please let me know if you have any other questions! xTieghan
Made the muffins. Loved them !! but only thing is they came out a bit dense .. not light and airy .. did everything as listed but i may have over mixed them ..would that have caused the dense muffins ? curious.
Hi Anita,
Yes that could definitely be your issue! Please let me know if you have any other questions! xTieghan
I’m trying to use up some whole wheat flour, do you think that will work with this recipe? They look amazing!
Hi Madeline,
I have not tested these with whole wheat flour, but you could certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These aren’t going to last very long! Absolutely delicious, as always!
Haha I am so glad you like these! Thank you Sarah! xTieghan
Made these muffins. Delish! Perfect with coffee and breakfast. Question? I have sourdough that I’d like to use up ( the discard), can I substitute some for buttermilk, yogurt in this recipe? Also could you publish recipes using some of the discard? I do love it in banana bread 🙂 thank you!
Hi Mary,
So glad you enjoyed the recipe! I haven’t tested this, but I would recommend sticking with the buttermilk and yogurt. Please let me know if you have any other questions! xTieghan
Did you use light or dark brown sugar?
Hi Maria! I use light brown sugar! I hope you love this recipe! xTieghan
Hi looking forward to making this recipe! Any suggestions for substituting the Greek yogurt? Silk vanilla Greek yogurt work? Also any substitutions for maple syrup? don’t have them in the house at the moment! Thanks 🙂
Hi Alyssa,
Sure silk vanilla greek yogurt will work or sour cream. You can use honey in place of the maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there a substitute for the buttermilk? And will dark choc chips work ok? Love your recipes!
Hi E! I would use a 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice OR white vinegar. Let it sit for at least 5 minutes before using and it should work great to replace buttermilk! Also, yes. I think dark will be great! I hope you love this! xTieghan
Can i replace greek yogurt with other ingredients?
Hi Yo,
You could use regular yogurt or sour cream in place of the greek yogurt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have to make the streusel??
Hi Jenna,
You can absolutely leave the streusel off if you do not want to make it. Please let me know if you have any other questions! xTieghan
These do not disappoint! Haven’t had a muffin this good-probably ever!
I will definitely be making these again!
Wow! That is so amazing to hear! Thank you for trying these Roman! xTieghan
Hi! Is it possible to make these without yogurt? Or do you know of a good yogurt substitute?
Hi Estee! Can you use coconut yogurt? If so that will be great. If not, try using an equal amount of canned pumpkin puree. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan