Chocolate Chip Coffee Cake Muffins

If you have ever been to an Einstein Brothers Bagel shop, you know the plethora of treats they have in their case on any given day.

I have developed an unhealthy addiction to their Chocolate Chip Coffee Cake.  Luckily they are somewhat small, but oh my goodness, sinfully good!

The good news is that I have found a copycat recipe....the bad news is that I have found a copycat recipe.  Which means, I can make these anytime I want.  They will warm your bones on a chilly holiday sunrise with a hot cup of coffee.  My husband is loving these little beauties!

If you are wanting a special treat for Christmas morning, these will undoubtedly do the trick.  Enjoy!

I highly recommend using these Parchment Lotus cup liners, so that your streusel and chocolate chips stay in place and not all over your oven.

Chocolate Chip Coffee Cake (Muffins)

Courtesy of The Yellow Apron Blog

Makes 8 Regular Size Muffins

Streusel Crumb Topping:

1/2 cup flour

1-1/2 Tbl shortening

1-1/2 Tbl margarine or butter

1/8 cup sugar

1/2 tsp vanilla extract

dash salt

Cake:

1 cup flour

1/2 cup sugar

1 tsp baking powder

1/4 tsp salt

2 egg whites

1/4 cup vegetable oil

1/4 cup sour cream

1/8 cup corn syrup

1 tsp vanilla extract

1 cup semisweet chocolate chips

For the Crumb Topping - 

Cut shortening and margarine into flour to make coarse crumbs.

Stir in sugar, vanilla, and salt.  Refrigerator or freezer until ready to use. 

For the Cake - 

Preheat oven to 350 degrees.  Place muffin liners in muffin pan, and use non-stick pan spray.

In a bowl, sift together flour, sugar, baking powder, and salt.

In a separate bowl, combine egg whites, oil, sour cream, corn syrup, and vanilla.

Combine dry and wet ingredients.  Mix until almost smooth.  Stir in 1/2 cup of the chocolate chips.

Fill muffin cups 2/3 of the way , top with about 1 Tbl of the streusel crumb topping, and sprinkle with 1 Tbl of the chocolate chips.  

Bake 20-25 minutes, until toothpick comes out clean.

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