• typefoodie

Triple chocolate cinnamon muffins

Updated: Aug 16, 2021

It's no secret how much I love chocolate. When I got a new cupcake/muffin pan and wanted to build my first muffin recipe I knew it had to be chocolatey, and as I was creating it - triple chocolate just felt right!


I have also always loved the combination of cinnamon and chocolate too. In this recipe, the cinnamon adds a background warmth, though if you want to be more of a star flavor in this recipe you always have the option to add more to your batter and it would taste delicious.


This recipe comes together quickly, and you'll be left with 12 tasty muffins bursting with a strong chocolate flavor. They are a great morning sweet or afternoon treat, and if kept in an airtight container they can last for nearly a week. Naturally I popped half of this batch in the freezer because with just two of us (and plenty of other treats around...) I knew it was unlikely we would finish the batch within the week, but they definitely stayed fresh longer than I thought which has been a great surprise!


For my chocolate chips, I used half semi sweet and half milk chocolate, both Guittard, and they were the perfect combination along with the cocoa powder for an incredible chocolate flavor in each bite.



Ingredients:

  • 6 tablespoons unsalted butter

  • 2 cups all purpose flour

  • 1/3 cup unsweetened cocoa powder

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon *note if you want a more cinnamon forward flavor, you can add an additional half teaspoon or full teaspoon

  • 1/2 cup brown sugar

  • 1/2 cup semi sweet chocolate chips

  • 1/2 cup milk chocolate chips

  • 2 eggs

  • 3/4 cup milk (I used 2%)

Cooking time: About 30-45 minutes including prep

Cooking instructions:

Preheat your oven to 400 degrees. Melt your butter and set aside to cool slightly.


In a large bowl whisk together your flour, cocoa powder, baking powder, salt, and cinnamon. To your dry ingredients, add in your brown sugar and both chocolate chips and whisk until combined.


In a small bowl or cup, whisk your two eggs together. Add all wet ingredients into your large bowl with your dry ingredients, including your eggs, milk, and melted butter. Use a spatula or large spoon to fold the wet and dry ingredients until just combined.


Prep your muffin/cupcake tin with liners if you'd like to use them. Using a large scoop or spoon, fill 12 muffin cups evenly with your batter.


Place in your preheated oven and cook for 14-15 minutes. Remove and allow them to cool!


They will taste delicious fresh out of the oven, or can stay in an airtight container at room temperature for about 5 days.


Carb and serving info:

Servings: 12

Carbs per serving: 34.4


Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

0 comments

Recent Posts

See All