3.0 from 1 reviews
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
  1. Line 12 muffin cups and set aside.

  2. 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.

  3. Prepare topping: Mix together all of the streusel topping ingredients until crumbled. Sprinkle over muffin batter.

  4. Cover and allow to rise 45 minutes to 1 hour.

  5. Preheat oven to 375°F.

  6. Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.

  7. Remove to a wire rack to cool.

  8. Best served at room temperature (if you can wait until it cools!)

  9. Recipe created by Miss in the Kitchen.
 

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. Find recipe at redstaryeast.com.

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1 Comment
  1. 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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