Chocolate Chip Muffin Cake takes crowd-pleasing chocolate chip muffins and turns them into a simple cake. A perfect choice for a special breakfast, brunch, or just because!
When most of us think of muffins, we think of the kind that fit nicely in your hand. But this Chocolate Chip Muffin Cake breaks the pattern and turns muffin batter into a cake!
This cake is basically just one big muffin, but it’s made without scooping individual muffins. Once the batter is mixed, it’s spread into a Bundt pan and baked like a cake. Then just slice it into individual portions when you’re ready to serve.
If your familiar with the muffin method, then you won’t find any real surprises here. This batter is mixed like most traditional muffins, with the wet ingredients added to the dry ingredients. It’s a very simple method of mixing, and you’ll get a nice texture and crumb for your cake this way.
I get a lot of questions about chocolate chips sinking when they’re added to cakes and muffins. The only reason they sink is if the batter isn’t thick enough to hold them up. You can toss them in flour if you like, but a thin batter won’t hold up chocolate chips no matter what. Luckily, that shouldn’t be much of an issue with this muffin batter. It’s thick enough to keep the chocolate chips nicely distributed.
I prefer to top this cake simply with a sprinkling of confectioners’ sugar. It has great flavor and a nice sweetness just like that. If you’d like to add a glaze, go right ahead with one of your favorite glaze recipes. You can keep it simple with a glaze like the one on this Chocolate Pound Cake, although you will likely need to double the recipe to have enough to cover the cake.
This Chocolate Chip Muffin Cake is a great option for a special breakfast or brunch when you don’t want to serve the same ol’ muffins as always or you just want a sweet treat for slicing and sharing for afternoon snacks and coffee breaks.
More Breakfast Cake Recipes
Chocolate Chip Muffin Cake
Turn your muffins into a lovely cake with this Chocolate Chip Muffin Cake!
Ingredients
- 3 cups (360g) all-purpose flour
- 3/4 cup (150g) firmly packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups (340g) chocolate chips
- confectioners’ sugar, for garnish
Instructions
- Preheat oven to 350°F. Grease and flour (or use a baking spray with flour) a 10- or 12-cup Bundt pan.
- Whisk together the flour, brown sugar, sugar, baking powder, and salt. Make a well in the center of the mixture.
- Place the eggs in a small bowl, and beat them lightly. Add the cooled butter, milk, and vanilla, and stir to combine. Pour into the well in the flour mixture. Stir just until combined. Stir in the chocolate chips.
- Transfer the batter to the prepared pan, and spread evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake to a wire rack to cool completely. If desired, sprinkle with confectioners’ sugar before serving.
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4 Comments on “Chocolate Chip Muffin Cake”
I love chocolate chip muffins! This cake looks so delicious and moist – perfect for the weekend ♥
As usual, your hints are fantastic. Another trick I use to keep chips from ending up on bottom, is to put about 1/4 to 1/3 of the batter without chips in pan first, add chips to remaining batter and put that on top.
Thanks, JoAnn! That’s a great tip!
DELICIOUS! This chocolate chip muffin cake looks Delicious & Yummy….
Gonna try this tomorrow, for sure.