Chocolate Chip Cinnamon Coffee Cake Muffins
I apologize for the strange looking colors in these photos. They were taken with my boyfriend’s camera and I’m not used to the settings and color balance. I’m so glad that Black Friday is coming up in a couple of days. I always take that Friday off (I took it off way back in January in anticipation of this event). Sometimes I think it’s more about the chase than the actual sales. Do I really need that $3 toaster? Probably not, but it is sure a lot of fun, not to mention an adrenaline rush, battling it out on the Target salesfloor.
If you are going to stand in shopping line-ups I recommend bringing one of these muffins with you. These muffins are made from a cinnamon coffee cake recipe with a bunch of chocolate chips thrown into the batter then baked in muffin tins. The hint of cinnamon plays well with the chocolate.
Chocolate Chip Cinnamon Coffee Cake Muffins
Makes 12 | adapted from NY Times
Cake
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1 cup chocolate chips
1 1/4 cups sour cream
Topping
1/4 cup sugar
1 1/2 teaspoons cinnamon
1/3 cup chopped walnuts
1. Preheat oven to 350 degrees F. Line 12 muffin tins.
2. Cream butter and sugar together. Add eggs one at a time, then vanilla, beating well. Sift flour with baking powder, baking soda, cinnamon and salt. Add chocolate chips to flour mixture. Add the flour mixture alternately with sour cream.
3. Scoop into prepared muffin tins. Combine sugar, cinnamon and nuts and sprinkle evenly over the top of the cake. Bake for 30-35 minutes or until a cake tester comes out clean.
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