Description
Soft and buttery bakery style muffins loaded with chocolate chips and a delicious classic streusel topping.
Ingredients
- 2 cups all purpose flour
- 2 eggs
- 1/2 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1/2 cup almond milk
- 1/4 cup coconut yogurt
- 2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp kosher salt
- 2 cups semisweet chocolate chips, I used 1 cup chunks and 1 cup chips
For the Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup flour
- 2 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, cold
Instructions
- Preheat the oven to 350F and line a muffin pan with paper liners
- In a large bowl, mix together the melted butter, sugar, vanilla, milk, coconut yogurt, and eggs, and whisk until smooth.
- In a separate bowl, sift the dry ingredients: flour, baking powder, cinnamon, and salt, and whisk together. Add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chocolate chips. I used a mix of chocolate chips and chocolate chunks!
- For the streusel: in a small bowl, combine all the ingredients and using your hands, break up the cold butter until you get a crumbly mixture.
- Scoop the batter and divide among the muffin pan. Fill about 1/3 of the paper liner with batter, sprinkle a tbsp of streusel over the batter. Add the remaining batter and top with streusel.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- When ready to serve, top with a tsp of melted butter! Serve warm.
Notes
Recipe inspired by Half Baked Harvest!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dessert, breakfast, snack
- Cuisine: American