Name: Brown Butter Chocolate Chip Crumb Loaf Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1 tsp cinnamon; 3 1/2 tbsp granulated sugar; 3 1/2 tbsp brown sugar; 6 tbsp salted butter, melted; 1/2 cup chocolate chips; 1 3/4 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup salted butter; 3/4 cup granulated sugar; 2 eggs, room temperature; 1/2 cup Greek yogurt, room temperature; 1/2 cup milk, room temperature; 2 tsp vanilla extract; 1 cup mini chocolate chips

I make this Brown Butter Chocolate Chip Crumb Loaf Cake whenever I want something cozy, rich, and deeply comforting. The nutty aroma of browned butter blends beautifully with sweet chocolate chips and a buttery cinnamon crumb topping, creating a soft, tender loaf that feels perfect for any time of day.

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something incredibly flavorful. The brown butter adds a deep, nutty richness that makes the cake taste bakery-quality. I also enjoy the contrast between the soft, moist crumb and the slightly crisp, cinnamon-scented topping. It’s easy to prepare, works for breakfast or dessert, and fills my kitchen with the most inviting smell while baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crumb topping:

3/4 cup all-purpose flour

1 tsp cinnamon

3 1/2 tbsp granulated sugar

3 1/2 tbsp brown sugar

6 tbsp salted butter, melted

1/2 cup chocolate chips

For the loaf cake:

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup salted butter

3/4 cup granulated sugar

2 eggs, room temperature

1/2 cup Greek yogurt, room temperature

1/2 cup milk, room temperature

2 tsp vanilla extract

1 cup mini chocolate chips

Directions

I start by preheating the oven to 350°F and preparing a 9×5-inch loaf pan with grease and parchment paper.

I brown the butter by melting it over medium heat and stirring until it turns golden and smells nutty. Then I transfer it to a bowl and let it cool slightly.

For the crumb topping, I mix flour, cinnamon, both sugars, and melted butter until the texture looks like damp sand. I stir in the chocolate chips and chill it while I prepare the batter.

In another bowl, I whisk together the flour, baking powder, and salt.

I whisk the sugar into the cooled brown butter, then add the eggs and mix until smooth. After that, I mix in the Greek yogurt, milk, and vanilla extract.

I gently combine the dry ingredients with the wet mixture, being careful not to overmix. Then I fold in the mini chocolate chips.

I pour the batter into the prepared pan, spread it evenly, and sprinkle the crumb topping generously over the top.

I bake the loaf for 60 to 70 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, I loosely cover it with foil.

I let the cake cool in the pan for about 10 to 15 minutes before transferring it to a wire rack. I like to slice it slightly warm and sometimes add a bit of butter and flaky sea salt.

Servings and timing

Servings: 10 servings

Prep Time: 20 minutes

Cooking Time: 65 minutes

Total Time: 85 minutes

Calories: 543 kcal per serving

Variations

I sometimes swap the mini chocolate chips for dark chocolate chunks for a richer flavor. When I want a slightly tangier profile, I replace part of the Greek yogurt with sour cream. I also like adding chopped nuts such as walnuts or pecans for extra texture. For a seasonal twist, I mix a little nutmeg or pumpkin spice into the crumb topping.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. For reheating, I warm slices in the microwave for about 10–15 seconds or in the oven at a low temperature until just heated through. I find that warming it brings back that fresh-baked softness.

Related Recipes:

Cream Cheese Banana Bread with Crumb Topping

FAQs

Can I skip browning the butter?

I can, but I find that browning the butter adds a deep, nutty flavor that really makes this loaf special.

Can I use regular chocolate chips instead of mini ones?

Yes, I can use regular chocolate chips, though mini chips distribute more evenly throughout the cake.

Why is my crumb topping sinking?

If my topping sinks, it usually means the batter was too thin or the topping wasn’t chilled. I make sure to chill it before adding.

Can I make this loaf ahead of time?

Yes, I often bake it a day ahead. I find the flavors develop even more after resting overnight.

How do I know when the loaf is fully baked?

I check by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.

Conclusion

I always come back to this brown butter chocolate chip crumb loaf cake when I want something comforting and reliable. The rich flavor, soft texture, and crumbly topping make it a standout recipe that feels both simple and indulgent. It’s one of those bakes I enjoy sharing just as much as I enjoy making.

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