It’s been a busy time at the homestead, with preparations for Christmas, ongoing volunteer work, kids’ activities and much much more (including my full-time job), but I always love an excuse to bake. This time, it was for my eldest son’s school holiday party, taking place today.
My son requested something cinnamon-y, while my husband requested chocolate chips (which he went out and bought so… fair enough), so I dug through my latest favorite baking cookbook — Duff Bakes. I wasn’t familiar with the author’s work (though I had heard of the Ace of Cakes Food Network show), but picked this up when the ebook form was on sale at Amazon. Since then, I’ve tried a couple of recipes and they have both been big hits with the family. No wonder his baked goods are so popular. Duh. (Last on the planet to figure this out, I know.)
While there wasn’t a cinnamon-y muffin recipe — which is what I had signed up to bring — there was a cinnamon coffee cake recipe, and it explained how to change up the recipe (really just cooking time) for cupcakes. It didn’t include chocolate chips, though, so I just made one batch without chocolate chips and then added them into the batter before spooning it out into the second muffin tin.
So, now, without further ado…
Cinnamon Coffee Cake Chocolate Chip Muffins
based on a recipe by Duff Goldberg
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 12 muffins
– Cooking spray
– 2 sticks butter, softened
– 1 1/4 cups granulated sugar
– 1 cup lightly packed light brown sugar
– 1 tbsp pure vanilla extract
– 2 teaspoons orange flower water
– 1 tsp baking powder
– Pinch of kosher salt
– 3 cups all-purpose flour
– 2 cups creme fraiche
– 4 extra large eggs
– 1/4 cup ground cinnamon
– 10 oz chocolate chips
For the Streusel:
– 1/2 cup granulated sugar
– 1/2 cup lightly packed brown sugar
– 1 stick butter, softened
– 1 tbsp vanilla extract
– Pinch of ground cinnamon
– Pinch of ground nutmeg
– Tiny pinch of ground cloves
– 1 cup all-purpose flour
You can make the streusel ahead of time if you’d like. Just mix all of the ingredients together and use a spoon (or your hands, or a pastry cutter) to cut the butter into the dry ingredients until it’s like a crumbly powder.
Preheat the oven to 350. Line the muffin pan with liners or grease with cooking spray.
With a hand or stand mixer, cream the butter, 1 cup of granulated sugar and the brown sugar. Add the vanilla and orange flower water and beat for 30 more seconds. Scrape the sides of the bowl.
In a medium bowl, whisk together the baking powder, salt and flour. Gradually add half the flour mixture to the butter mixture, then half the cream fraiche and 2 of the eggs. Then the rest of the flour and then the rest of the creme fraiche and eggs.
Mix until combined.
If you’re going to add the chocolate chips now’s the time. Gently fold them into the batter. We used dark chocolate morsels and they were a great fit.
Fill each muffin container halfway with batter, spooning it in.
In a small bowl, mix together the remaining 1/4 cup of granulated sugar, the cinnamon and 1/4 cup water. Using a plastic knife or chopstick, cut a zig-zag pattern in the batter, then pour the cinnamon mixture on top. Spoon in the rest of the batter to cover.
Sprinkle the streusel on top and bake for 25 to 30 minutes. Muffins are done when a toothpick inserted into the thickest part of the muffin comes out dry.
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