Chocolate Chip Cinnamon-Swirl Muffins

Hello, happy Memorial Day!

David and I are enjoying the last few moments of our long weekend.  We just got back from a muggy walk and I am beyond excited to cut up our first watermelon of the season.  It will be so refreshing!

We had a great time camping in the Black Hills a couple weeks ago.  I’ll have to share pictures of all the animals we saw, the May snowfall, and great views.  Most importantly, I need to show my video of baby bears wrestling.  It is just. so. cute!

Today I wanted to share a happy little recipe for a happy little muffin.

I love a good chocolate chip muffin, and the addition of a cinnamon swirl had me swooning.


In keeping-it-real style, here’s what my kitchen looks like when I’m cooking:

  • TV on for entertainment
  • iPad available for reference
  • Every ingredient out and ready to use



Out of the oven popped this beauty!


These muffins are delicious — super moist, perfectly sweet, and taste like homemade goodness.

I snacked on these as a mid-morning treat at work – perfect with a cup of coffee.


Chocolate Chip Cinnamon-Swirl Muffins

Slightly adapted from Sally’s Baking Addiction
Makes 18 muffins

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semi-sweet chocolate chips
1 large egg, at room temperature
3/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
1 cup unsweetened vanilla almond milk + 1 tsp white vinegar (mix and set for 5 minutes)
1/3 cup canola or vegetable oil
Cinnamon-swirl: 1 T cinnamon + 1/4 granulated sugar

Preheat oven to 350 degrees.  Line muffin pans with 18 liners or coat with non-stick spray.
Make cinnamon-swirl in small bowl and set aside.
Combine the flour, baking soda, salt, and chocolate chips together in a large bowl.
Whisk the egg, brown sugar, and granulated sugar together in a medium bowl until combined. (Make sure to get all the brown sugar lumps.)
Add the buttermilk, oil, and vanilla to the egg-sugar mix and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. (Do not overmix!)
Add batter to muffin tins, filling about 1/2 way to the top.  Sprinkle with cinnamon-swirl mix (about 1 tsp on each).
Top with more batter, filling about 2/3 of the tin.  Sprinkle with more cinnamon-swirl mix.
Bake the muffins, loosely covered with aluminum foil until toothpick in center comes out dry, 18-20 minutes.
Allow to cool in muffin tins, then store in airtight container at room temperature for up to 6 days.




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