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Homemade Better Than the Bakery Chocolate Chip Coffee Cake Muffins. photo

Better Than the Bakery Chocolate Chip Coffee Cake Muffins.

These muffins are a delightful blend of soft cake and rich chocolate chips, perfect for breakfast or a snack!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons cold butter cubed
For the Muffin Batter:
  • 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

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. In a medium bowl, combine 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 teaspoon cinnamon. Add the 6 tablespoons of cold, cubed butter and use a pastry cutter or your fingers to mix until crumbly. Set aside.
  2. In a large bowl, whisk together the 1/2 cup melted butter, 1/2 cup real maple syrup, 2 teaspoons vanilla extract, 1/2 cup buttermilk, 1/2 cup plain Greek yogurt, and 2 eggs until well combined.
  3. In another bowl, whisk together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in 1 cup of semi-sweet chocolate chips until evenly distributed throughout the batter.
  6. Preheat your oven to 375°F (190°C). Grease or line your muffin tin with paper liners. Fill each muffin cup about 2/3 full with batter.
  7. Sprinkle the prepared crumb topping generously over each filled muffin cup.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack. Enjoy your Better Than the Bakery Chocolate Chip Coffee Cake Muffins warm or at room temperature!

Notes

  • Store baked muffins in an airtight container for up to 3 days at room temperature.
  • Freeze muffins for up to 3 months; reheat before serving.
  • Feel free to substitute Greek yogurt with plain yogurt or sour cream.