Chocolate Chunk Coffee Cake Muffins

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.