Is there anything better than coffee cake? A coffee cake in muffin form with chocolate chips. These chocolate chip coffee cake muffins are fluffy, have the perfect crumb and are absolutely delicious. They have a streusel top and a sweet glaze that make these drool worthy.

Chocolate Chip Coffee Cake Muffins

These muffins have a vanilla base, are loaded with chocolate chips, have a streusel top and an AMAZING glaze. I have been super into combining desserts lately, so that is where this coffee cake muffin idea came from.

These muffins are bakery style – meaning they are HUGE and have a miraculous dome top. This recipe yields 6-7 jumbo muffins or 12-14 regular-sized muffins.

Ingredients

If you need to run to the grocery store for some ingredients, here is your shopping list:

  • Unsalted butter is my preference in baked goods because it allows you to control exactly how much salt goes into your recipe. We also use unsalted butter in the streusel topping, so make sure to splurge on the good stuff!
  • A combination of brown sugar and granulated sugar is the best for these muffins. Brown sugar is also used in the streusel topping, and we use powdered sugar for the glaze.
  • Eggs bind the ingredients together and add moisture to the batter.
  • Vanilla extract and salt are added to the batter for flavor enhancement.
  • Yogurt is added for additional moisture – you can use either regular or greek, both work! I like to use full fat yogurt, not non-fat.
  • All purpose flour is the flour of choice for these muffins – it gives them the most perfect crumb! We also use a bit of flour in the streusel.
  • Baking powder aids the rise of these muffins, helping them have a dome top.
  • Chocolate chips is the obvious add-in we need to make these muffins super yummy!
  • Cinnamon is the key ingredient for these coffee cake muffins. We use cinnamon in the batter and the streusel.
  • Whole milk is used to thin out the glaze, but really any kind of milk works!

How to make the muffins

  1. Make the batter and let it rest at room temperature for 30 minutes. While the batter is resting, make the streusel.
  2. Fill a muffin tin with the batter – filling each cavity to the top. Gently press the streusel into the tops of the muffins.
  3. Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then turn the oven down to 350 degrees Fahrenheit and bake for an additional 22-25 minutes.
  4. While the muffins are baking, make the glaze.
  5. Let the muffins cool then top with the glaze!

how to get the perfect dome top

My secret to achieving that bakery-style, dome top is this:

Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then, without opening the oven door, decrease the temperature to 350 degrees Fahrenheit and bake for the remaining instructed time.

This extra heat lifts the muffins up quickly, creating a tall crust that then becomes a beautiful muffin top dome.

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Yield: 6 jumbo sized muffins

Chocolate Chip Coffee Cake Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Author: Jess Italiano
Is there anything better than coffee cake? A coffee cake in muffin form with chocolate chips. These chocolate chip coffee cake muffins are fluffy, have the perfect crumb and are absolutely delicious. They have a streusel crumb and a sweet glaze that make these drool worthy.
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Ingredients
 

Muffin Batter

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (133 grams) brown sugar
  • 1/3 cup (67 grams) granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup (180 grams) plain greek yogurt, room temperature
  • 2 cups (250 grams) all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (180 grams) chocolate chips

Streusel

  • 1 cup (125 grams) all purpose flour
  • 1/2 cup (100 grams) brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup (113 grams) unsalted butter, cold and cubed

Glaze

  • 1 cup (120 grams) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon whole milk

Equipment

  • Muffin tin/muffin liners
  • Stand/handheld mixer

Instructions
 

Muffins

  • Preheat oven to 425 degrees Fahrenheit and line a muffin pan (either jumbo or regular) with muffin liners. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the butter, brown sugar and granulated sugar until lighter in color and fluffy. About 2-3 minutes, scraping down the bottom and sides of the bowl as necessary.
  • Add the eggs, vanilla extract and yogurt and mix on low speed until combined. It won't completely come together, but that is okay.
  • Add the flour, baking powder, salt and cinnamon and mix on low speed until a batter forms. Add the chocolate chips and fold together until combined. Cover the bowl and let the batter rest at room temperature for 30 minutes.

Streusel

  • While the batter is resting, make the streusel. Whisk together the flour, brown sugar and cinnamon. Then cut the cold and cubed butter into the mixture until it is completed combined. The mixture will be sandy.
  • Once the batter is done resting, spoon the batter into the prepared muffin tin, filling it up 3/4 of the way to almost full. Gently press the streusel into the tops of the muffins.

Baking

  • Bake the muffins for 5 minutes at 425 degrees Fahrenheit, then without opening the oven door, decrease the oven temperature to 350 degrees Fahrenheit and bake the muffins for an additional 20-23 minutes if baking jumbo muffins, or 11-12 minutes if making regular-sized muffins. A toothpick inserted into the center of the muffins will come out clean or with a few moist crumbs.
  • Let cool for 5 minutes in the muffin tin, then remove them onto a cooling rack and let them cool completely.

Glaze

  • While the muffins are cooling, make the glaze. In a bowl, whisk together the powdered sugar, vanilla extract, melted butter and milk. Drizzle on top of the muffins. Enjoy!
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