Cinnamon Chocolate Chip Muffins

Muffins are one of my favorite things.  I love making different kinds, and having them in the freezer at all times.  My 7-year-old is also a big fan of them.  I have nothing short of 20 recipes for different muffins on my site, Dinners, Dishes and Desserts.  I like to bake them, eat a couple for breakfast that day, then put them in a freezer storage bag to store in the freezer.  Then, on busy mornings, I can just take some out, microwave for about 30 seconds, and you have a great breakfast everyone will love.  They would even be great to put in a lunch box.  They would thaw by lunch time, for a fun treat!

My 7-year-old thought these were one of the best he has had in a long time.  Chocolate Chip Muffins are normally his favorite, but he is also a fan of anything with cinnamon.  So I decided to mix it all together for these.  I am not sure muffins have ever disappeared more quickly from my freezer.  He had them every day until they were gone.

If a recipe has cinnamon in it, I think you need to taste it!  So I added a full tablespoon to this batter.  If you don’t want cinnamon to be the dominant flavor, you could cut back to 1-2 teaspoons.  But, I think you should go all the way :)  It is fall, after all, and cinnamon is the perfect fall spice.

I am always posting new recipes over at my site Dinners, Dishes, and Desserts.  Come check it out, I love meeting new people!

Cinnamon Chocolate Chip Muffins
Adapted from Bake Space

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 Tbls cinnamon
1/2 cup butter, melted and slightly cooled
2 eggs
2/3 cup milk
2 tsp vanilla
3/4 cup mini chocolate chips

Preheat oven to 350 degrees.  Spray a 12 cup muffin tin with non stick spray, or line with liners.

In a small bowl mix together butter, eggs, milk and vanilla.  In a large bowl whisk together flour, sugar, brown sugar, baking powder, salt and cinnamon.  Add the butter mixture, and mix until just combined.  Fold in chocolate chips.  Scoop batter into prepared muffin tins.  Bake for 18-20 minutes, or until a tester comes out clean.


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