Cinnamon Chocolate Chip Muffins

May 6, 2020
Top down view of Cinnamon Chocolate Chip Muffins in muffin tin

I don't know what came first: my penchant for baking muffins or Mike's penchant for eating them.  After a years-long run of cereal and several months of toasted English muffins, he has settled into a breakfast routine of one hard-boiled egg with salt, a muffin microwaved from the freezer, and the previous night's Colbert monologue on his cell phone.  ("Sometimes I really go wild and have two muffins," he says.  On those days I can hear the peels of laughter from upstairs.)

To keep up with all of this muffin consumption, I make a batch of muffins every week or so, usually these chocolate chip ones.  But lately, I've been working on developing Mike's ideal muffin recipe.  He is a very deliberate sort of person, so he had a very specific muffin in mind: lots of cinnamon, not too many chocolate chips, and crunchy sugar on top.

After a couple of test batches, this is the recipe that fits the bill.  These are very cinnamon-forward muffins, with a touch of chocolate and a generous sprinkling of turbinado sugar on top.

Top down view of Cinnamon Chocolate Chip Muffins in muffin tin

Since there aren't all that many chocolate chips in this recipe, I like to use the miniature version to get better distribution throughout the batter.  Turbinado sugar has more definition and texture than granulated sugar, so it's the best way to get a crunchy texture on top of the muffins.  Most grocery stores stock turbinado sugar—Sugar in the Raw is a common brand—but you can substitute granulated sugar or leave it off altogether if you like (just don't tell Mike).

I typically freeze any muffins that we won't eat within two days, since they reheat well in the microwave.

Adapted from Blueberry Muffins, Betty Crocker Cookbook

Yield: about 11 muffins


Top down view of of baking sheet with ingredients for cinnamon chocolate chip muffins
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup miniature semi-sweet chocolate chips
  • about 2 tablespoons turbinado sugar

Preheat oven to 400 degrees Fahrenheit.  Line muffin tins with paper or silicon liners.

In a medium bowl, whisk the milk, oil, and egg until well-combined.  Add the flour, sugar, baking powder, cinnamon, and salt and mix just until moistened.  Fold in the chocolate chips until evenly distributed.

Using a 1/4 cup measuring cup, scoop the batter into the prepared muffin tins.  Sprinkle batter with turbinado sugar.

Top down view of muffin tin filled with batter

Bake until muffins are golden-brown, and a toothpick or cake tester inserted into the center comes out clean, about 20 minutes.

Remove muffins from tins and place on a wire rack to cool completely.  Store loosely covered at room temperature.

If you enjoyed this post, pin it!

Muffins in tin with text reading "Cinnamon Chocolate Chip Muffins"