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Chocolate Chip Coffee Cake Muffins with Cinnamon Swirl

Servings 12 muffins

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

  1. Preheat the oven to 375°F and line a muffin tin with 12 liners (I used Bakers Signature parchment liners).
  2. 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.

  3. 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.

  4. For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
  5. 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.
  6. 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!