Quick Bread Cinnamon Chocolate Chip Muffins
Submitted by tlhorton
Cinnamon chocolate chip muffins made with the quick bread method. Mix, scoop, and bake in under 35 minutes. Works as muffins or a loaf, with warm spice and melty chocolate in every bite.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
35 minThese muffins use the quick bread method, which means no mixer, no creaming butter, and barely any fuss. You stir the wet ingredients into the dry just until the flour disappears, lumps and all. That restraint is what keeps the crumb tender instead of tough.
Cinnamon and chocolate chips are a pairing that doesn’t get nearly enough love. The warm spice hits first, then the pockets of melted chocolate follow right behind. The batter is versatile enough to bake as a dozen muffins or pour into a loaf pan for sliceable quick bread.
The recipe calls for egg substitute and skim milk, which keeps things lighter than a traditional muffin without sacrificing moisture.
Pro Tips
- Do not overmix the batter. Stir until you just barely see no dry flour. A few lumps are exactly what you want for a soft, airy crumb.
- If baking as a loaf, line the pan with aluminum foil for clean removal. Let it cool for 10 minutes before lifting out.
- Test doneness with a toothpick in the center. Muffins finish faster than a loaf, so check early.
- Let muffins cool on a wire rack right away. Leaving them in the hot pan steams the bottoms and makes them soggy.
Variations
- Double chocolate: Swap half the flour for cocoa powder and reduce sugar slightly.
- Orange zest: Add the zest of one orange to the wet ingredients for a bright, citrusy note alongside the chocolate.
- Nutty crunch: Fold in chopped walnuts or pecans with the chocolate chips.
Ingredients
Directions
Prepare pan by greasing with butter, margarine or solid shortening.
In a large bowl, combine flour, salt, cinnamon and baking powder.
In a different bowl, blend milk, egg, sugar, chocolate chips and butter.
Add flour mixture all at once and mix only until flour is moist.
Mixture will be lumpy. spoon mixture into prepared pan.
If using a bread pan - bake for 50 to 70 minutes at 350℉ (180℃) or until a pick inserted in the middle comes out clean.
If using muffin cups - bake at 400℉ (200℃) for 20 minutes.
Remove from pan immediately, cool on wire rack.
Note: if using a bread or loaf pan - line the pan with aluminum foil to make removing the bread easier.
Makes 12 servings.
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