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Streusel-Coffee Cake Muffins with Chocolate Chunks

by on August 21, 2009 · 10 comments

I was supposed to be cleaning and prepping for Fuzz’s party, but I got an email from a friend asking for a good streusel muffin recipe. I hadn’t planned on baking today, but streusel muffins sounded so good I ran to the kitchen and made a quick batch. This is a half batch, slightly modified (chocolate chunks, pecans) version of a recipe from That’s My Home. It looks like a long recipe, but the ingredients in the batter are mostly just repeats from the streusel.

These are rich and very good. I’m not sure I’d eat them for breakfast on a regular basis, but I would eat them for dessert or serve them at a school function.

spice muffins

Streusel-Coffee Cake Muffins with Chocolate Chunks

1 1/2 tablespoons unsalted butter, softened (22 grams)
2 tablespoons packed light brown sugar (27 grams)
2 tablespoons quick or old-fashioned rolled oats
2 tablespoons all-purpose flour (18 grams)
3/4 teaspoons ground cinnamon
2 tablespoons chopped walnuts or pecans, toasted

1 cups all purpose flour (135 grams)
1/3 cups packed light brown sugar (74 grams)
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg (I think I used a little more)
1/4 cup buttermilk (60 ml)
2 tablespoons lightly beaten egg
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled (57 grams)
1/4 cup chocolate chunks or semi-sweet chocolate chips

Preheat oven to 375° F. Line 6 muffins cups with paper liners or spray with baking spray.

Combine softened butter, brown sugar, oats, flour, and cniinamon in a bowl. Stir with a fork until crumbly. Stir in nuts and set aside.

Thoroughly combine flour, brown sugar, baking powder, soda, salt, cinnamon and nutmeg in a bowl and set aside.

Whisk buttermilk, egg and vanilla together in a mixing bowl. Pour into dry ingredients, followed by melted butter. Stir until evenly moistened; Stir in chocolate chips.

Spoon batter evenly into prepared muffin cups. Sprinkle topping over tops. Bake until golden and toothpick inserted in center comes out clean – about 20 minutes.

Yield: 6 muffins

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Published on August 21, 2009

{ 10 comments… read them below or add one }

sherri August 22, 2009 at 7:28 am

Whoa! Seriously delicious.

Sue August 22, 2009 at 8:33 am

They look like a tasty treat that would be nice with a cup of tea!

Katrina August 22, 2009 at 8:35 am

Hope you get the house cleaned in time! ;) I love streusel! And I love a good muffins. These look tasty!

Louise August 22, 2009 at 11:23 am

I’ve always been guilty of reading (books, the internet, whatever) instead of doing what needs done. Amazing how many really interesting things you can find to do. The problem with cleaning is you do it before & you do in again after. :-)

snooky doodle August 22, 2009 at 1:52 pm

these look delicious!

Karen August 22, 2009 at 3:15 pm

That’s my idea of a perfect breakfast. Happy Birthday to Fuzz, hope the party was a big success.

dawn August 22, 2009 at 4:40 pm

you know I love streusel sooooo much. I must try this one!

trish August 22, 2009 at 11:28 pm

yummy…and guess what…I have the ingredients right here on my counter…fresh from the grocery store. Guess what I am making tomorrow?! Thanks for sharing.

Anne August 24, 2009 at 8:43 am

Fantastico!! I mean, seriously yummy! I didn’t have any pecans, walnuts, or other appropriate nut, but they taste great without them too. Side note: if you forget to mix in the chocolate chips, they work well on top too. :)

Anne August 24, 2009 at 8:43 am

Also, mine were done in about 16-17 minutes. Probably due to the dark muffin pans.

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