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Cinnamon Chocolate Chip Muffins


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

Cinnamon Chocolate Chip Muffins
Serves: 12
Prep time:
Cook time:
Total time:
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
  • 2 cups flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 Tbls cinnamon
  • ½ cup butter, melted and slightly cooled
  • 2 eggs
  • ⅔ cup milk
  • 2 tsp vanilla
  • ¾ cup mini chocolate chips
  1. Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non stick spray, or line with liners.
  2. 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


Cinnamon Chocolate Chip Muffins - a great way to start your day! (plus they freeze well too)


Peanut Butter Chocolate Chip Muffins


I was interviewed!!  I was so excited when I got an email from Correen asking if I was interested.  Are you kidding?!  You don’t even need to ask!  Thanks to Liz for recommending me!  Check out my amazing answers on the Food Lovers Website!

It is no secret I like muffins.  It is no secret the entire world likes Peanut Butter and Chocolate.  I have already made a muffin that had Chocolate Base with Peanut Butter Chips.   Now I wanted to make a Peanut Butter Muffin with Chocolate Chips.  I just couldn’t help it!  After I made the Peanut Butter and Jelly Muffins from Connor’s Cooking, this just seemed like the next natural progression.  Let me tell you, these were a winner!  I brought them to a friends house so we had treats to munch on while managing her garage sale.  They disappeared quickly, they were moist and delicious!

Peanut Butter Chocolate Chip Muffins
Serves: 12
Prep time:
Cook time:
Total time:
Tender peanut butter muffins with chocolate chips. Perfect pb and chocolate combo for breakfast.
  • 2 cups all purpose flour
  • 1½ teaspoons salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 large eggs
  • ⅔ cup sugar
  • 1 cup peanut butter
  • ⅓ cup vegetable oil
  • 1 cup chocolate chips
  1. Heat oven to 375. Spray muffin pan with no stick spray.
  2. Stir together flour, salt, baking powder, and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.
  3. Fill 18 muffin tins. Top with a few extra chocolate chips. Bake for 14 minutes. Enjoy!