I hope that everyone had a great Thanksgiving weekend. If you traveled, I hope you made it home safe and that your travels were uneventful. We traveled to Wisconsin to be with our families. It was so nice to have a week off from cooking, and get to relax with family. Now we are back though, and it is time for school, and schedules again. You all know I am a huge fan of muffins, and these are a must this week as we get back on track.
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 them 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.
To get this recipe please visit Culinary.Net
A fluffy muffin full of tons of cinnamon flavor and chocolate chips! They freeze well, so they are perfect for quick breakfast in the morning
10 minPrep Time
20 minCook Time
30 minTotal Time
- 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.
Adapted from Bake Space