Better Than the Bakery Chocolate Chip Coffee Cake Muffins

By gbvampy1

Can substitute blueberries for chocolate chips

Ingredients

• Streusel
• 3/4 3/4 3/4 cup all-purpose flour
• 1/2 1/2 1/2 cup packed brown sugar
• 1 1 1 teaspoon cinnamon
• 6 6 6 tablespoons cold butter, cubed
• Muffins
• 1/2 1/2 1/2 cup butter, melted
• 1/2 1/2 1/2 cup real maple syrup
• 2 2 2 teaspoons vanilla extract
• 1/2 1/2 1/2 cup buttermilk
• 1/2 1/2 1/2 cup plain greek yogurt
• 2 2 2 eggs
• 2 2 2 cups all-purpose flour
• 2 1/2 2 1/2 1/2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon cinnamon
• 1/2 1/2 1/2 teaspoon kosher salt
• 1 1 1 cup semi-sweet chocolate chips

Details

Servings 12
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

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.