This is what happens when cinnamon-y streusel and chocolate chips get married and make a muffin.  It’s pure magic, friends.

Because what’s better than a pillowy soft muffin, sweetened only with pure maple syrup, studded with chocolate chips and layered with cinnamon-y, streusel goodness?  Not a whole lot, I tell ya.  Is this my favorite muffin ever?  Perhaps!  Though I LOVE Lemon Blueberry Muffins, and I ADORE Glazed Cranberry Orange Muffins, I’d been searching my whole adult life for a special chocolate chip muffin that wasn’t just like a cupcake without frosting.  All the ones I tried were pretty much the same.  And then I found these.  I love that there’s very little refined sugar.  I LOVE that there’s a new flavor profile and texture party going on here.  I love that I get all the sweetness I want from a muffin without feeling like I just ate a cake mix plus chocolate chips.

Many, many happy thanks to Tieghan at Half Baked Harvest for her recipe that I barely tweaked to make my own.  :o)

Whip these beauties up in minutes and pass them out to be the most popular person at your next meeting or brunch!

Preheat your oven to 350 degrees and either line muffin tin cups with paper liners or grease.  I use butter, melted coconut oil, or coconut oil spray.

Now make the streusel.  I used my paddle in my mixer bowl to create the streusel with the following ingredients:

3/4 c. flour,

1/2 c. dark brown sugar (use light brown if that’s what you have),

1 heaping tsp. cinnamon,

6 T. cold butter cut into Tablespoon-sized chunks,

1/4 c. coconut (optional)

Mix well until butter is distributed well, but the mixture is chunky.  You may need to use your fingers to squish that butter in well enough to create a streusel.  Set aside.

In another mixing bowl, mix 1/2 c. softened butter,

1/2 c. pure maple syrup,

2 tsp. vanilla,

1/2 c. buttermilk (or 1 T. white vinegar and milk to make 1/2 cup — let it sit a few minutes to curdle),

1/2 c. plain yogurt or sour cream,

and 2 eggs.

Mix the following dry ingredients and add them to the wet ingredients just until combined:

2 c. flour,

2 1/2 tsp. baking powder,

1/2 tsp – 1 tsp. cinnamon (your preference),

1/2 tsp. kosher salt.

Stir in 1 cup of semi-sweet chocolate chips (can use mini if you’d prefer).

Now you’re going to layer the batter and streusel.  I used my small scoop to put about 1 – 1 1/2 T. of batter into each cup.  Next, scoop 1 T. streusel, then another scoop of batter, and follow with another Tablespoonful of streusel.  Batter, streusel, batter, streusel.  You’ll get somewhere around 15 muffins with these measurements.

Bake for 25-30 minutes or until the tops spring back when touched or a toothpick comes out clean.  Let cool in the pan for 10 minutes and then remove to a cooling rack to finish cooling.  But you’re gonna wanna eat one of these lovelies warm so you get the melty chocolate goodness.  I promise.

And there ya go!  Please make these and let me know how much you loved them and share, share, share the love on FB, Pinterest, and Instagram!

Chocolate Chip Streusel Muffins

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Sweet cinnamon streusel winds its way through the center of the perfect muffin studded with melty chocolate chips and topped with more of the same spicy streusel on top. Muffin heaven.

Alison: That Which Nourishes

Serves: 15 muffins

Grocery List

• Streusel:
• ¾ c. flour,
• ½ c. dark brown sugar
• 1 heaping tsp. cinnamon
• 6 T. cold butter
• ¼ c. coconut (optional)
• Batter:
• ½ c. softened butter
• ½ c. pure maple syrup
• 2 tsp. vanilla
• ½ c. buttermilk (or 1 T. white vinegar and milk to make ½ cup -- let it sit a few minutes to curdle)
• ½ c. plain yogurt or sour cream
• 2 eggs
• 2 c. flour
• 2½ tsp. baking powder
• ½ tsp - 1 tsp. cinnamon (your preference)
• ½ tsp. kosher salt
• 1 cup of semi-sweet chocolate chips (can use mini if you'd prefer)

Here's how...

1. Preheat oven to 350 degrees.
2. Grease muffin tins or line with paper liners.
3. Mix the flour, brown sugar, cinnamon, butter, and coconut (optional) with a mixer or your fingers to create a streusel. The mixture will be chunky.
4. In another mixing bowl, mix softened butter, pure maple syrup, vanilla, buttermilk (or 1 T. white vinegar and milk to make ½ cup -- let it sit a few minutes to curdle), plain yogurt or sour cream, and eggs.
5. Mix the following dry ingredients and add them to the wet ingredients just until combined: flour, baking powder, cinnamon, and kosher salt.
6. Stir in 1 cup of semi-sweet chocolate chips (can use mini if you'd prefer).
7. Layer the batter and streusel. Use a small scoop to put about 1 - 1½ T. of batter into each cup. Next, scoop 1 T. streusel, then another scoop of batter, and follow with another Tablespoonful of streusel. Batter, streusel, batter, streusel.
8. Bake for 25-30 minutes or until the tops spring back when touched or a toothpick comes out clean.
9. Let cool in the pan for 10 minutes and then remove to a cooling rack to finish cooling.

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