Why not celebrate the weekend with some yummy (and easy) muffins? It’s no secret that breakfast is one of my favorite things in the whole wide world. If you were to ask my family and friends, they would probably tell you that muffins are my specialty.
Nicolas brought home an absurd amount of milk and dark chocolate from work (perks of working in a chocolate store. 🙂 ) We also wanted to try out our French press coffee maker for the first time, so I thought it was the perfect opportunity to whip up some chocolate chip muffins! This is another one of my original recipes and is similar to my Thanksgiving Morning Muffins. I made a smaller batch this time, as I didn’t have a ton of ingredients on hand. It was the perfect morning treat and paired so well with the coffee.
For Cinnamon Chocolate Chip Muffins:
Makes 10-12 muffins
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 large egg
1/2 cup granulated sugar
1/2 cup sour cream
1/4 cup melted butter *
1/2 teaspoon vanilla extract
1 – 2 cups chocolate chips
For Crumb Topping:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 stick salted butter (melted)
1/2 teaspoon cinnamon
- Preheat your oven to 400F (205C) and line a standard muffin pan with paper liners. Set aside.
- Prepare the crumb topping in a small bowl. Whisk together flour, sugar and cinnamon. Add the melted butter. Stir with a fork until crumbly. Set aside.
- Start to prepare muffins in a large bowl. Stir together flour, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together eggs and granulated sugar until smooth and combined. Whisk in sour cream and melted butter.
- Fold wet ingredients into dry ingredients, and mix everything together. Be careful not to over-mix!
- Fold 3/4 of your chocolate chips into the batter.
- Spoon batter into prepared muffin tins being careful not to fill them all the way. Cover the batter with the remaining chocolate chips and then cover the tops generously with crumb topping.
- Place them in the oven and bake about 15-20 minutes or until the toothpick inserted in the center comes out clean.
- Let muffins cool before removing from tin.
- Make sure the melted butter is cooled a bit before adding to sugar and egg mixture to prevent eggs from scrambling. You can also substitute vegetable oil for the butter.
- I used a mixture of dark and milk chocolate chips, but you can use whatever you prefer. The muffins are quite sweet, so I highly recommend using a more bitter chocolate!
- I use an ice-cream scoop to fill the muffin tins with batter. It is always the perfect amount.
- These muffins rise a lot, so don’t worry about not putting enough batter into the tin. It is also important to leave room for your toppings. Also, don’t be shy with the crumb topping!
Please let me know if you try this recipe! What are you eating for breakfast this morning? Let me know in the comments below. 🙂 Have a great weekend!