These are the best and (easiest) Chocolate Chip Coffee Cake Muffins. They’re moist, studded with chocolate chips, and topped with cinnamon streusel. Plus, you only need one bowl and pantry staple ingredients to make these muffins. I encourage you to eat them warm, fresh out of the oven, and perhaps with a smear of salted butter. Whether you make them breakfast, brunch, or an afternoon snack, you are sure to love them. Enjoy!
Chocolate Chip Coffee Cake Muffins
Makes 9 muffins
For the muffins:
¼ cup + 1 tablespoon canola oil (vegetable oil works too)
½ cup sugar
¾ cup plain unsweetened Greek yogurt
1 large egg
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
1 teaspoon cinnamon
1 ½ cups all-purpose flour
1 cup chocolate chips
For the streusel topping:
4 tablespoons butter (½ stick)
¼ cup brown sugar
1 teaspoon cinnamon
½ cup + 1 tablespoon flour
pinch of salt
Preheat the oven to 375°F. Line a muffin pan with 12 paper liners or spray the muffin pan with non-stick cooking spray and set aside.
In a large bowl, add the oil, sugar, Greek yogurt, and egg. Whisk the ingredients together until smooth. Add the baking powder, baking soda, salt, and cinnamon. Whisk until fully combined. Add the flour and the chocolate chips and fold into the wet mixture. Do not over mix. The batter will be thick. Set aside.
In a small bowl, melt the butter in the microwave. When the butter has melted, add the brown sugar, cinnamon, and a pinch of salt and use a fork to stir the ingredients until combined. Add the flour, and continue to stir until the flour is totally incorporated.
Scoop the muffin batter into your prepared muffin pan. Evenly distribute the streusel topping over the top of each muffin, breaking up the streusel into large chunks as you go. Bake the muffins for 25-30 minutes or until a toothpick inserted into the muffin comes out clean. Let the muffins cool in the pan for ten minutes before transferring to a baking rack to cool completely.