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

These muffins are soft, moist, and packed with chocolate chips and cinnamon for a bakery-quality treat at home!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Baking, Chocolate Chip, Coffee Cake, Easy, Muffins, Quick
Servings: 12 servings

Ingredients

Cinnamon Sugar Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons cold butter cubed

Wet Ingredients

  • 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

Dry Ingredients

  • 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

Preparation

  • Preheat your oven to 350°F (175°C) to ensure even baking and perfect rise.
  • Line a 12-cup muffin tin with parchment paper liners or spray it lightly with cooking spray to prevent sticking.

Make Cinnamon Sugar Topping

  • In a small bowl, combine 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 teaspoon cinnamon. Add in the cold, cubed butter and mix until crumbly. Set aside.

Prepare Batter

  • In a large mixing bowl, whisk together 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 smooth and combined.
  • 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.
  • Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Leave some lumps; do not overmix.
  • Gently fold in 1 cup semi-sweet chocolate chips until evenly distributed.

Bake Muffins

  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the cinnamon sugar topping generously over each muffin.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown and slightly springy.

Cool & Serve

  • Remove the muffins from the oven and let cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely or enjoy warm.

Equipment

  • Mixing Bowls
  • Whisk
  • Muffin Tin
  • Parchment paper or muffin liners
  • Measuring Cups and Spoons
  • Rubber spatula

Notes

  • For a twist, swap chocolate chips for white chocolate or dried fruit.
  • Add nuts like walnuts or pecans for extra texture and flavor.
  • Substitute Greek yogurt with sour cream to vary texture.
  • Try adding brewed coffee to enhance the coffee cake flavor.
  • Store muffins at room temperature for up to 3 days or freeze for up to 3 months.