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Chocolate Chunk Coffee Cake Muffins

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.
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!)


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Review & Comments

Rebecca | Reply

Can this be made dairy-free? With oatmilk maybe? Or water? Or??

Red Star Yeast | Reply

Hi Rebecca – Yes. The consistency is different, so just keep an eye on your dough. You may need to add a bit more flour.
Happy baking!

Sadie | Reply

3 stars
These muffins were just okay for me. I liked that they were relatively low in fat and sugar. They tasted great. I dissolved espresso powder in the buttermilk, added orange zest, and cardamom. The streusel is delicious. However, I would have preferred the measures in metric for accuracy, as well as a description of what the batter consistency should be. My batter was very thin, unlike most muffin batters. I added 1/4 cup of flour but it was still more like cupcake batter than muffin batter. The baked muffins had a loose, light, moist, tender crumb so the extra flour didn’t seem to be detrimental. The biggest issue was that they stuck to the paper liners, which is typical of low fat muffins. In hindsight I should have greased the liners, used parchment liners, or baked the muffins in a well-greased pan without liners. It took almost 2 hours for the batter to rise to just over the top of the liners. The muffins tested done in 18 minutes. There was only enough batter for 11 muffins. These are definitely worth making again with a few tweaks.

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