Go Back Email Link

Chocolate Chunk Coffee Cake Muffins

Studded with chunks of chocolate & walnuts and topped with a cinnamon-streusel topping, these delightfully delicious muffins are an amazing treat for breakfast, brunch or snacking.
Chocolate Chunk Coffee Cake Muffins
Yield 12 muffins



  • 1 1/2 cup all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk (120-130°F)
  • 2 tablespoons melted butter
  • 1 large egg
  • 1 cup chocolate chunks
  • 1/2 cup chopped walnuts

Streusel Topping

  • 1/3 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup old fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons melted butter


  • Grease 12 cupcake liners, place in muffin tin. Set aside.
  • Add flour, yeast, sugar, salt and cinnamon into a mixer bowl fitted with a paddle. Mix on low speed until well combined. Add buttermilk, melted butter and egg; mix on medium speed until well combined. Fold in chocolate chunks and walnuts. Spoon evenly into lined muffin tin.
  • Prepare topping: Mix together all of the streusel topping ingredients until crumbled. Sprinkle over muffin batter.
  • Cover and allow to rise 45 minutes to 1 hour.
  • Preheat oven to 375°F.
  • Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.
  • Remove to a wire rack to cool.
  • Best served at room temperature (if you can wait until it cools!)