Chocolate Chip Coffee Cake Muffins
Chocolate Chip Coffee Cake Muffins combine the classic flavors of coffee cake into a portable single serving! These are the perfect brunch offering!
Overview of Recipe
- Skill Level: Beginner
- Techniques Used: Muffin Mixing Method
- Base Recipes Used: Basic Muffin Recipe, Streusel Topping, Powdered Sugar Glaze (optional)
Chocolate Chip Coffee cake is one of my all time favorite baked goods. But the convenience of making it in muffin form is a game changer. It makes the coffee cake more portable and easier to serve to a crowd.
For special occasion breakfasts, it’s hard to beat my overnight cinnamon rolls. But adding chocolate chips to coffee cake and piling on the crumb topping makes these are really close second.
How to Make Coffee Cake Muffins
Putting together these muffins is really quite simple. I start with my basic muffin recipe and add mini chocolate chips to make the chocolate chip coffee cake base. The base recipe calls for regular milk, I do however swap it for buttermilk to give a more traditional coffee cake flavor. Because this recipe doesn’t call for baking soda, this isn’t required. But I think the flavor is worth it!
After the batter is divided into the muffin cups, I pile each one with my classic streusel topping. I love adding pecans to the streusel to give an extra crunch, but that is completely optional.
The muffins are prefect as is, but you can also make a simple vanilla glaze to finish them off if you like! A dusting of powdered sugar would also work well!
How to Make the Muffins into a Regular Coffee Cake
If you would prefer to make this into a traditional Chocolate Chip Coffee Cake, rather than muffins, you can do that too! Instead of baking it in muffin tins you will want to put it into an 8-inch (20 cm) square baking pan. You will also want to decrease the oven temperature and increase the cook time. See the note section of the recipe for details!
These are never left off my brunch menu because they are such a crowd pleaser! Paired with these prosciutto egg cups, you have the perfect serve yourself brunch bar.
For the Streusel Topping
- 100 grams (½ cup) brown sugar (light or dark)
- 100 grams (½ cup) granulated sugar
- 75 grams (½ cup + 2 tablespoons) all-purpose flour
- 1 ½ teaspoons cinnamon
- pinch of salt
- 56 grams (4 tablespoons, ½ stick) unsalted butter, melted
- 50 grams (1/2 cup) chopped pecans (optional)
For the Muffins
- 240 grams (2 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- 160 grams (⅔ cup, 160 milliliters) buttermilk, room temperature
- 113 grams (½ cup, 120 milliliters) neutral flavored oil (canola, vegetable, safflower, grapeseed)
- 1 ½ teaspoons vanilla extract
- 150 grams (1 cup) mini chocolate chips
For the Glaze (optional)
- 120 grams (1 cup) powdered, confectioners, or icing sugar
- 1/2 teaspoon vanilla extract
- 28-43 grams (2-3 tablespoons) milk
- At least 30 minutes before baking, measure out the milk and set it out with the egg to come to room temperature. Measure out the rest of the ingredients. Position an oven rack to the center position. Preheat the oven to 400°F/205°C. Prep your muffin tin(s) with muffin liners.
- MAKE THE STREUSEL: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together. Stir in the melted butter and mix with a fork until crumbly. Stir in the pecans if using. Set aside.
FOR THE BATTER:
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- MIX THE WET INGREDIENTS: In a separate bowl, lightly whisk together the egg, milk, oil, and vanilla extract until well combined.
- COMBINE THE WET & DRY INGREDIENTS: Pour the wet ingredients into the dry ingredient bowl. Stir with a spoon or rubber spatula until just combined. This should only take about 30 seconds of mixing. The batter will be lumpy. Gently fold in the chocolate chips.
- SCOOP THE BATTER: Divide the batter evenly between the muffin cups, leaving about ½-inch from the top. Sprinkle the streusel topping liberally on each muffin.
- BAKE: Bake at 400°F/205°C for 15-18 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- COOL: Set the muffin trays on a cooling rack to cool for at least 10 minutes before serving.
- GLAZE: If using, whisk together the powdered sugar and milk until smooth. Drizzle it on right before serving.
- STORE: Store uneaten muffins at room temperature wrapped in foil or plastic wrap for up to 3 days.
To Make Into a Traditional Coffee Cake:
- Preheat the oven to 350°F/175°C.
- Prepare an 8-inch (20 cm) square pan with non-stick spray.
- Transfer the batter to the prepared pan and top with the streusel.
- Bake at 350°F/175°C for 35-45 minutes, until a toothpick inserted in the center comes out clean.
- Cool for at least 10 minutes before slicing.
Because this recipe doesn't call for baking soda, the buttermilk can be replaced with regular milk. But it won't have quite the same classic coffee cake flavor. You can also make a buttermilk substitute by combining 120 grams (1/2 cup) sour cream with 40 grams (3 tablespoons) water.