Chocolate Cinnamon Muffins
This is not my favorite muffin recipe. I have thought about deleting it, but I am not a quitter. Lisa Fain's recipes have ben good. And I really like the cinnamon chocolate combination. So, I keep trying to figure out what is wrong with this recipe.
A very dense muffin. A cross between a brownie, a cupcake and a muffin. If you aren't careful with the timing, they can become like hockey pucks. She says hers are light and fluffy.
The cinnamon is a nice touch. Cinnamon and chocolate are a good combo, especially for a muffin to go with coffee in the morning.
---Barbara
Chocolate Cinnamon Muffins
(adapted from Homesick Texan)
Makes 12 muffins
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/2 cup whole milk or buttermilk
1 t. vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 t. baking powder
1/4 t. to 1/2 t. ground cinnamon
1/4 t. regular salt
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees. (She bakes hers at 400 degrees.) Grease twelve regular muffin cups.
You will need two bowls. A smaller one for the wet ingredients. And a larger one for the dry ingredients.
Stir together the sugar, oil, eggs, buttermilk and vanilla.
In the larger bowl, whisk or sift together: flour, cocoa powder, baking powder, cinnamon, and salt. Add the chocolate chips to the dry ingredients and mix thoroughly.
Add the wet ingredients to the dry ingredients, and stir just until combined. Don't overmix or your muffins will become tough.
Fill the muffin cups three-quarters full.
Bake for 20 to 25 minutes until a toothpick inserted comes out clean. 22 minutes is what mine have been taking. Don't overbake. Take them out sooner rather than later, just like brownies, or they will be too dry.
Let them cool in the pan for 10-15 minutes (until the chips firm up) and then turn them out onto a cooling rack to finish cooling.
They freeze well.
B
The cinnamon is a nice touch. Cinnamon and chocolate are a good combo, especially for a muffin to go with coffee in the morning.
---Barbara
Chocolate Cinnamon Muffins
(adapted from Homesick Texan)
Makes 12 muffins
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/2 cup whole milk or buttermilk
1 t. vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 t. baking powder
1/4 t. to 1/2 t. ground cinnamon
1/4 t. regular salt
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees. (She bakes hers at 400 degrees.) Grease twelve regular muffin cups.
You will need two bowls. A smaller one for the wet ingredients. And a larger one for the dry ingredients.
Stir together the sugar, oil, eggs, buttermilk and vanilla.
In the larger bowl, whisk or sift together: flour, cocoa powder, baking powder, cinnamon, and salt. Add the chocolate chips to the dry ingredients and mix thoroughly.
Add the wet ingredients to the dry ingredients, and stir just until combined. Don't overmix or your muffins will become tough.
Fill the muffin cups three-quarters full.
Bake for 20 to 25 minutes until a toothpick inserted comes out clean. 22 minutes is what mine have been taking. Don't overbake. Take them out sooner rather than later, just like brownies, or they will be too dry.
Let them cool in the pan for 10-15 minutes (until the chips firm up) and then turn them out onto a cooling rack to finish cooling.
They freeze well.
B