Best Chocolate Cinnamon Muffins Recipes

Orange, Chocolate & Cinnamon Muffins image

Provided by Dannygirl

Time 25m

Yield 9 muffins

Number Of Ingredients 10

Steps:

Nutrition Facts : Calories 175.2, Fat 7.8, SaturatedFat 4.6, Cholesterol 37.3, Sodium 108.3, Carbohydrate 24.9, Fiber 1.8, Sugar 8.8, Protein 3.8

Kelly's Cinnamon & Chocolate Chip Muffins image

Provided by HokiesMom

Time 30m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 (3 1/2 ounce) package French vanilla instant pudding
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola)
1/2 cup honey
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips

Steps:

In a large bowl, combine flour, pudding mix, cinnamon, baking powder, baking soda and salt.
In another bowl, combine eggs, buttermilk, oil, honey and vanilla - then add to dry ingredients.
Whisk for 1-2 minutes or until combined.
Fold in chocolate chips.
Fill greased or lined muffin cups 2/3rds full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire rack.

Nutrition Facts : Calories 230.4, Fat 10.1, SaturatedFat 2.9, Cholesterol 31.5, Sodium 214.6, Carbohydrate 33.1, Fiber 1.2, Sugar 18.7, Protein 3.7

Chocolate Cinnamon Muffins image

Provided by Redsie

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup firmly packed light brown sugar
1 cup semisweet mini chocolate chips
2 large eggs
1 cup low-fat milk
6 tablespoons sunflower oil or 6 tablespoons melted cooled butter

Steps:

Preheat oven to 350°F.
Grease a 12-cup muffin pan or line with 12 muffin paper liners.
Sift together the flour, cocoa, baking powder, cinnamon and salt into a large bowl. Stir in the sugar and chocolate chips.
Lightly beat the eggs in a large bowl, then beat in the milk and oil.
Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.