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

Ingredients

For the muffins:

1½ cup all-purpose flour
1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
⅓ cup sugar
½ tsp kosher salt
1 tsp ground cinnamon
1 cup buttermilk (120-130°F)
2 Tbsp melted butter
1 egg
1 cup chocolate chunks
½ cup chopped walnuts

For the streusel topping:

⅓ cup brown sugar
⅓ cup all-purpose flour
⅓ cup old fashioned oats
½ tsp ground cinnamon
3 Tbsp melted butter

Instructions

Line 12 muffin cups and 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!)
Recipe created by Miss in the Kitchen.