Cinnamon Chocolate Muffins – Chewy triple chocolate muffins are spiced with cinnamon and topped with cinnamon sugar for the perfect touch of crunch
Prepare to say goodbye to your Monday blues cause I’ve got just the cure….chocolate!
But it’s not just chocolate – it’s chocolate with some spice. Cinnamon, to be exact.
It’s been more than a month since I shared a chocolate recipe (remember this Snickers Cheesecake??), which is entirely too long, if I do say so myself. But this recipe is sure to make up for lost time.
Check out my Cinnamon Chocolate Muffins!
My inspiration for this muffin came from my first experience with chocolate and cinnamon. I was at a dinner party and the dessert being passed around by the caterer was homemade Mexican chocolates. I had heard of chocolate being spiced with a hint of cayenne so that’s what I was expecting from these chocolates.
But instead, I took a bite and felt something more mild yet familiar: cinnamon. And to my surprise, I loved it!
The cinnamon is so spicy and comforting. Pairing it with chocolate makes for a match made in fall heaven. Finally, a chocolate treat that I crave this time of year!
Okay, before we get into the recipe, let’s talk about muffins vs cupcakes. What’s the difference? The biggest difference is the texture – cupcakes are delicate and light. Therefore, the batter usually has buttermilk and cake flour.
But muffins are chunky and rustic and dense. So they have regular flour, sour cream or yogurt base, and usually some chunks of fruit or chocolate or nuts. Or all the above!
These muffins are actually quite simple to put together. So simple, if fact, that there’s no mixer required. That’s right – you can mix this batter entirely by hand!
Once you’ve got the batter ready, you simply scoop into cupcake liners, sprinkle with a mixture of coarse sugar and cinnamon, and bake for 20 minutes.
Speaking of baking, there is one special tip that you need to know when making muffins. To get that raised top, you sort of “shock” the muffins by introducing them to a super hot oven (425 degrees) for five minutes and then immediately reduce the heat back to 350 to continue the baking process.
Don’t you just love that tip?! Here are some more great tips to help you with this recipe:
- Once the butter and chocolate are melted and hot, I like to add the sugar by itself and stir vigorously for 1 minute. This has two purposes: (1) to cool down the mixture quickly before adding the eggs (if the eggs are added to the hot chocolate, they’ll scramble) (2) it helps the sugar begin to dissolve so the cupcakes aren’t grainy.
- Though these muffins are dense, we don’t want them to be tough. So make sure not to overmix! That’s why I recommend a spatula to fold in the dry ingredients instead of whisking them in.
- I highly recommend using coarse sugar for the topping instead of granulated sugar. I think it looks so much better, plus, the sugar stays intact during the baking process instead of melting into the batter.
And there we go – the yummiest chocolate muffin you’ll have all season (and the best cure for the Monday blues!).
See you on Thursday for this month’s new cookie recipe. Any guesses on what it is?? Hint: it was on my Instagram story a few weeks ago!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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