Coffee Streusel Mini Muffins

Coffee Streusel Mini Muffins

10 min
14 min


1/4 cupall-purpose flour (50 mL)
3 tbsppacked brown sugar (45 mL)
1/4 tspground cinnamon (1 mL)
2 tbspbutter, melted and cooled slightly (30 mL)
3 tbspCHIPITS® Coffee Flavoured Chips (45 mL)
1 cupall-purpose flour (250 mL)
1/2 cuppacked brown sugar (125 mL)
1/2 tspbaking soda (2 mL)
1/4 tspsalt (1 mL)
1/2 cupbuttermilk (125 mL)
1 egg (1)
2 tbspcanola oil (30 mL)
1 1/2 tspvanilla extract (7 mL)
1/2 cupCHIPITS® Coffee Flavoured Chips (125 mL)


    1. Preheat the oven to 375°F (190°C). Stir the flour with the brown sugar and cinnamon. Drizzle with butter and toss with fork until crumbly; stir in the coffee chips and set aside.

    2. Muffins: Whisk the flour with the sugar, baking soda and salt. Whisk the buttermilk with the egg, oil and vanilla in a separate bowl. Pour over the flour mixture; stir just until the dry ingredients are moistened. Sprinkle with coffee chips; stir just until evenly distributed.

    3. Spoon the batter into greased, paper-lined mini muffin cups. Sprinkle with the streusel, being sure to distribute the chips evenly. Bake for 14 minutes or until a tester inserted in the centre of a muffin comes out clean.

    Makes 24 mini muffins.

    • Store the muffins in an airtight container for up to 2 days or freeze for up to 2 months.
    • Replace the coffee chips with CHIPITS® Milk or Semi-Sweet Chocolate Chips.

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