Happy Sunday! It is bright and sunny here in NYC, a nice change from yesterday when it snowed literally the entire day. But I didn’t mind – it gave me an excuse to bake the day away. Not that I need an excuse to do that Plus when you’re all warm and cozy inside, the snow is so pretty. It made the city look so calm and peaceful. It wasn’t quite as pretty and peaceful when I left to go out to dinner. The streets were not plowed, so let’s just say our cab did not have the easiest time driving! Ah the joys of city living.
I have some great cookie recipes ready for you this week (if you follow me on Instagram, there’s a sneak peak of one!) but a girl can not live on cookies alone, right? So instead I have a muffin recipe for you today! With chocolate chips! Hmm, anyone want to go to the gym with me later…?
I just couldn’t resist baking something for breakfast, and muffins are so easy and so tasty. I love that you can eat them just a few minutes after they come out of the oven, unlike quickbreads and yeast breads that really do better if you let them sit for awhile. I need instant gratification at breakfast time! I had some leftover buttermilk to use up, so I knew muffins would be just perfect. Buttermilk makes these muffins so light and tender.
There is also cinnamon in the batter, which is one of my favorite flavors.The cinnamon complements the chocolate so nicely – I love chocolate and cinnamon together! These muffins are the perfect thing to whip up this holiday season when you need something delicious for breakfast, but don’t have time to make anything too complicated! They will definitely be a hit.
Chocolate Chip Cinnamon Muffins
Recipe adapted from Sally’s Baking Addiction
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 large eggs, room temperature preferred
1 cup sugar
1 cup buttermilk
1/2 cup vegetable oil (I used 2 tablespoons applesauce in place of 2 tablespoons of the oil)
1/2 teaspoon vanilla extract
1 and 1/4 cups semi-sweet chocolate chips
Preheat oven to 425 degrees F. Line a 12 count muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well combined.
In a medium bowl, whisk together eggs and sugar until combined. Add the milk, oil, and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be very thick and lumpy, do not overmix. Fold in the chocolate chips. Spoon the batter into prepared muffin tin, filling each one to the top. Bake at 425degrees for 5 minutes, then turn the oven down to 375 and bake for another 11 – 13 minutes, until light golden brown. Cool for a few minutes, then enjoy!