Nothing pushes a homemade muffin to the next level quite like parchment muffin liners. I received some parchment muffin liners from Baker’s Signature the other day, and needless to say, it was one of the best parts of my week. I don’t even mean this in a sad way; baking supplies genuinely excite me. I was fiending to whip up some muffins so I could break out the new liners.
I wasn’t quite sure whether to make coffee cake muffins or chocolate chip muffins, so to save myself from the typically painstaking process of that thing they call, “making a decision”, I just decided to combine the two: coffee cake muffins with chocolate chips. There’s also a cinnamon swirl hiding in there because nothing gets me going like a cinnamon swirl hiding in there.
If these muffins were terrible (which they’re certainly not) I would still love them for how cute they look in my Baker’s Signature liners. Whether you try these Chocolate Chip Coffee Cake Muffins with Cinnamon Swirl, or make some other sort of delicious muffin, you should probably think about perusing Baker’s Signature for some very fine parchment liners that will undoubtedly add more than a smidge of excitement to your week.
Chocolate Chip Coffee Cake Muffins with Cinnamon Swirl
Ingredients
For the Cinnamon Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 cup butter melted
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 3 tsp baking powder
- 1/8 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup milk I used skim but any kind should work
- 1/3 cup melted butter
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups chocolate chips plus more for topping
For the Cinnamon Swirl:
- 2 tbsp granulated sugar
- 2 tsp cinnamon
Instructions
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Preheat the oven to 375°F and line a muffin tin with 12 liners (I used Bakers Signature parchment liners).
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To make the cinnamon streusel topping, combine the flour, sugar, cinnamon, and salt. Stir in the melted mutter. Set this mixture aside while you make the muffins.
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In a small bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Set aside. In a separate, larger bowl, whisk together the milk, melted butter, eggs, and vanilla. Slowly whisk the dry ingredients into the whisk and mix until the batter is smooth. Fold in the chocolate chips, saving some for the top after baking, if desired.
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For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
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To assemble the muffins, put a couple of spoonfuls of batter into each muffin cup. Then, spoon about a teaspoon of cinnamon sugar into each cup, and swirl it into the batter with a knife or toothpick. Then, fill the cups with more batter, until they are about 3/4 of the way full. Top the muffins with the cinnamon streusel topping.
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Bake the muffins for 15-17 minutes, until a toothpick comes out clean. Remove from the oven and top the warm muffins with additional chocolate chips. Allow the muffins to cool for about 20 minutes before serving. Enjoy!
I’m in the middle of making these muffins. The ingred list calls for b powder. The instructions say b soda! Which is it??? I’m going forward with b powder. It better be right because I’ve been looking forward to trying these.
Hi Rosanne, I’m so sorry about that! Baking powder is correct. I hope you enjoyed!
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