Double Chocolate Chip Cinnamon Muffins

"These muffins have an intense chocolate flavor that will make you come back for seconds... or fifths, in my case."
-- @sugarandallspice
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 15-18 Muffins

Recipe Card


  • 1 1/2 teaspoons instant espresso powder, instant espresso


  • Step 1

    Preheat oven to 425 degrees Fahrenheit. Line a large muffin pan with paper liners or lightly grease the pan.

  • Step 2

    In a medium-sized bowl, whisk together buttermilk, sour cream, eggs, melted butter and vanilla extract. Set aside.

  • Step 3

    In a small bowl, stir the instant espresso powder into the boiling water until it has fully dissolved. Add to the wet ingredients and whisk until well-combined.

  • Step 4

    In a large bowl, whisk together flour, baking soda, salt, sugar, unsweetened cocoa powder and cinnamon. •Make a well in the center of the dry ingredients, pouring the wet mixture into it. Using a spatula, mix until just combined (do not overmix)!

  • Step 5

    Spoon batter into muffin tins until nearly full (leave about ⅛ of the tin empty). Sprinkle the reserved ½ cup chocolate chips on top of each muffin.

  • Step 6

    •Bake at 425 degrees F for 7 minutes, then reduce oven temperature to 350 degrees F (do not open the oven door during this process). Bake at this lower temperature for 6-8 minutes, until an inserted toothpick comes out clean (insert toothpick in two different places, since you may accidentally hit a gooey chocolate chip and be fooled that the muffins are under-baked).

  • Step 7

    Remove the muffins from the oven, then set pan on the countertop to cool for about 5 minutes.

  • Step 8

    Remove muffins from pan. Serve and enjoy!