1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/8 tsp salt
heaping 1/2 cup firmly packed light brown sugar
1 cup semi-sweet chocolate chips
2 large eggs
1 cup milk
6 Tbsp oil or melted butter
Preheat oven to 400◦F. Grease or line 12 muffin cups with paper liners.
In a large bowl, stir together the first 5 ingredients. Mix in the cinnamon and chocolate chips. Make a well in the center.
In a separate small bowl, beat the remaining ingredients. Add to well. Stir just to moisten.
Scoop batter in prepared tins. Bake for 20 minutes, until well risen, firm, and toothpick inserted in center comes out clean.
These are delicious (but a bit messy) warm!
These were quick, easy, and decadent. They rose very nicely and were nice and moist. The hint of cinnamon really helped to bring out the chocolate flavor in these muffins. One change I made, was I used mini chocolate chips, then placed a spoonful of regular-sized chocolate chips in the center of each muffin. Fresh from the oven or reheated in the microwave, this made a nice molten center.
Tee, Susanna. "Chocolate Cinnamon Muffins." Recipe. 1 Mix, 100 Muffins, Bath, UK: Parragon Books Limited, 2008. 55.
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