These spiced chocolate chip muffins are a blast from my childhood. My mom used to make a version of these each and every Saturday morning. A delicious treat not only for us, but for all of our neighbourhood friends who were in-the-know. Now a mom myself, this slightly updated version have become my go-to muffins for when my kids (or admittedly, myself) are craving a chocolatey treat.
The recipe has pretty much stayed the same, although I have added some ground cinnamon and allspice to mine and I opt for dark chocolate chips instead of the milk chocolate mini variety my mom used to use. Still warm from the oven and smothered with lots of butter, they are a seriously addictive mid-morning or afternoon treat.
Servings
Makes 12 to 18 Muffins
Spiced Chocolate Chip Muffins Recipe:
You’ll Need
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 3/4 tsp sea salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- 1 1/2 cups dark chocolate chips
- coarse sugar for sprinkling (optional)
Prep and Cook
- 1Preheat oven to 375 F. Prepare a 12-cup muffin tin by lining with paper liners or lightly greasing.
Set aside. - 2In a medium bowl, stir together flour, cinnamon, allspice, baking powder, and salt with a fork until well combined.
Set aside. - 3In a large bowl, whisk together sugar and eggs until light and fluffy, about 2 to 3 minutes.
- 4Add oil, buttermilk, and vanilla and continue to whisk until all ingredients are completely combined.
Using a wooden spoon, gradually mix dry ingredients into wet ingredients until well combined (but do not overmix).
Fold in chocolate chips - 5Divide batter between your 12 muffin cups, filling each almost to the top.
Sprinkle tops with coarse sugar, if using. - 6Bake for 25-35 minutes, or until tops are golden and muffins are cooked through (a toothpick when inserted in the middle should come out clean).
Let sit in pan on a wire rack before removing to let cool completely.
