My friend just had a baby…a girl! Can’t wait to meet her! And, in anticipation of visiting her in the hospital after the baby arrived, I decided my friend would need chocolate (at least that’s what I would want). I decided that this was a good excuse to try something I’ve been dying to make for a year…since July 11, 2008 to be exact, especially now since I bought myself a muffin pan.
These muffins are so moist and tasty. Light cinnamon taste in the muffin base and the muffin top is a yummy crispy cinnamony, gingery sugary top. So good, worth having with a cappuccino!
(This is not my own recipe, but I have adapted it from an adaptation of a recipe. Just so you know, I couldn’t find buttermilk at my store here in Aberdeen–it does exist, just not when I was ready to make the muffins–so I replaced it with another ingredient which I will explain in the ingredients noted below.)
Here goes! Chocolate Cinnamon Muffins (Can also be made as a bread)
2 cups all purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 ¼ cups cocoa powder (unsweetened!)
1 TBS ground cinnamon
1 cup buttermilk OR 1 cup sour (soured) cream, thinned with milk*
¼ cup water
1 tsp vanilla extract
1 ½ cups unsalted butter, room temp (1 cup=250g butter)
3 cups granulated sugar
5 large eggs
75-100g (4oz) dark chocolate, chopped (optional but highly encouraged)*
¼ cup granulated sugar
2 TBS turbinado sugar OR Demera Sugar
½ tsp cocoa powder (unsweetened)
¾ tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
- Preheat oven to 350 degrees F (180 degrees C). Line muffin tin, or lightly grease two 9×5 inch loaf pans, line with parchment paper, then lightly grease again.
- Sift dry ingredients together (flour, baking powder, baking soda, salt, cocoa powder, and cinnamon.). Set aside.
- In a small bowl, combine buttermilk (or sour cream thinned with milk), water, and vanilla. Set aside.
- In a large bowl, combine butter and sugar. Cream together, until it is light and fluffy (although kind of hard to do when doing this by hand—so do your best.) Add eggs one at a time, mixing thoroughly after each addition.
- Alternate adding the flour mixture, milk mixture and chopped chocolate. Making sure all is incorporated.
- If making muffins, spoon mixture into muffin liners in muffin pan (fill top and then some). If making bread, divide batter into two pans. Set aside.
- In a small bowl, combine topping ingredients.
- Sprinkle evenly over batter.
Bake muffins for 25 minutes, bake bread for 45-50 minutes or until a toothpick inserted comes out clean. Remove from oven. Let cool for 15 minutes, then remove from pans to finish cooling.
Makes approximately 22 muffins (depending on size) or 2 bread loaves. This can also be made as a cake but it takes forever to bake.
Now, make yourself a cup of coffee or go grab a cappuccino or something and ENJOY!