CHOCOLATE CHIP COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 350 F. Line a muffin pan with paper liners (or grease well with butter). In the bowl of a food processor, pulse the granulated sugar, 1/2 cup of flour, and 1/4 cup of the brown sugar until combined. Remove 3/4 cup of this mixture to a medium bowl and whisk with the remaining 1/4 cup of brown sugar and the cinnamon to make the streusel for the muffins. To the remaining sugar mixture in the food processor, add the remaining 1 cup of flour, baking powder, salt and baking soda and pulse until combined. Scatter the butter evenly over the mixture in the work bowl and pulse about 10 times, or until the pieces of butter are the size of small pebbles. Add the eggs and sour cream and pulse until the batter comes together - it will be quite thick. The batter may look dry at first, just keep pulsing, it'll come together! Add about 1 generous tablespoon of batter to the bottom of each liner in the muffin pan. Top the batter in each well with about 1 1/2 tablespoons of the streusel mixture then sprinkle mini chocolate chips over the streusel - I used about 10 per muffin, but you can use more or less (or skip them entirely) depending on your preferences. Distribute the remaining batter evenly in the wells. Don't worry if it doesn't completely cover the streusel - it'll spread and cover as it bakes. Bake for 20-24 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the muffin pan to a wire rack and let the muffins cool for about 5 minutes, then transfer them to the rack to cool completely. Meanwhile, if you want to glaze the muffins, you can put it together. Add 1 cup of confectioners' sugar to a bowl then whisk in about 2 tablespoons of milk - add it a little at a time until you achieve your desired consistency. Drizzle over the tops of the muffins.