Chocolate Chunk Coffee Cake Muffins are an amazing treat for breakfast, brunch or snacking.
This is a sponsored post in partnership with Red Star Yeast.
Coffee cake is always a favorite breakfast treat and I will take any excuse to eat cake for breakfast. Of course, when you add chocolate into the mix it is totally irresistible! Chocolate for breakfast is a such a great way to start the day!
You can make these coffee cake muffins ahead so they are perfect for Christmas morning or any special occasion with friends or family. A while back I made Red Star Yeast’s Almond Streusel Coffee Cake and it was a huge hit, one of my all-time favorites. If you haven’t tried a yeasted coffee cake, you are missing out! I used my favorite Red Star Yeast Platinum, to make these muffins. It yields reliable results, every single time.
Every coffee cake needs a delicious streusel topping! I used a simple mix of brown sugar, oats, butter and a bit of flour to top these delectable muffins.
My family was completely crazy for these muffins, they will definitely be on the weekend breakfast rotation and they are the perfect bite to nibble on with a cup of coffee.
I’m still scrambling to get ready for Christmas. The tree is up and a few of the presents are under the tree. Just one more trip to town and sweets to bake. I hope you all have a wonderful Christmas!
- 1½ cup all purpose flour
- 1 package Red Star Platinum Yeast
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 egg
- 1 cup chocolate chunks
- ½ cup chopped walnuts
- ⅓ cup brown sugar
- ⅓ cup all purpose flour
- ⅓ cup old fashioned oats
- ½ teaspoons ground cinnamon
- 3 tablespoons melted butter
- Line 12 muffin tins and set aside.
- Add flour, yeast, sugar, salt and cinnamon into a mixer bowl. MIx on low speed until well combined. Add buttermilk, melted butter and egg and mix on medium speed until well combined. Fold in chocolate chunks and walnuts. Spoon into lined muffin tin.
- Mix together all of the streusel topping ingredients until crumbled. Sprinkle over muffin batter.
- Cover and allow to rise 45 minutes to 1 hour.
- Preheat oven to 375 degrees.
- Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.
- Remove to a wire rack to cool.
- Best served at room temperature.
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Disclosure: I have an ongoing relationship with Red Star Yeast. I was compensated for this recipe but all thoughts and opinions are my own. I’ve been using Red Star Yeast for baking for many, many years. Thank you for supporting the brands that support Miss in the Kitchen.