Instructions

• Preheat the oven to 350°F (175°C). Line a 12- to 16-cup muffin tin with paper liners and set aside.
• Make the streusel: in a small bowl combine 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 teaspoon cinnamon. Add the 6 tablespoons cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture is crumbly and pea-sized. Set the streusel aside.
• 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 homogenous.
• In a separate bowl whisk together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt.
• Add the dry ingredients to the wet ingredients and stir just until combined; do not overmix. Fold in 1 cup semi-sweet chocolate chips.
• Divide half of the batter evenly among the prepared muffin cups (about half-full or 3/4 full depending on cup size). Evenly sprinkle about one-third of the streusel over this first layer of batter.
• Spoon the remaining batter over the streusel layer, dividing it evenly among the cups. Top each muffin with the remaining streusel, dividing it evenly.
• Place the filled muffin tin on a baking sheet for stability and transfer to the preheated oven. Bake 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
• Remove the muffins from the oven and let them cool in the pan for 5–10 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.