All Reviews For Cinnamon Chocolate Chip Muffins

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All Comments For

Cinnamon Chocolate Chip Muffins

This recipe for Baked Goods was submitted by muffin on 1/12/2003. Click here to view the recipe.

Recipe number 771.

Average Rating = 4 (out of 5)

By DickieGreen

Recipe Rating (out of 5):

Worked good for us. If you sift the dry ingredients, you get a little more rise out of the muffins.

Comment submitted: 6/21/2016 (#19977)

By Jack D.

Recipe Rating (out of 5):

Batter was very thick and they didn't rise as much as I would have liked. But they tasted very good.

Comment submitted: 6/12/2015 (#19446)

By Roxanne

Recipe Rating (out of 5):

These were great. I doubled it and used the yogurt. Made some changes because the batter looked like it could use more flour and less water. Really good.

Comment submitted: 10/25/2011 (#13074)

By baking mama

Recipe Rating (out of 5):

I used a little more cinnamon than the recipe called for. I also found that it could have made more than 12 standard-sized muffins. I agree with the reviewer who said to cut down a little bit on the amount of chocolate chips.

Comment submitted: 2/7/2011 (#12081)

By LinaMaai

Recipe Rating (out of 5):

It was really delicious! I doubled this recipe, and I recommend that if you double it, use a little more milk and only 12 oz of chocolate chips. Also added cinnamon sugar on top and slightly more cinnamon. 350 degrees for 20 minutes works great!!!

Comment submitted: 12/17/2010 (#11733)

By JZ

Recipe Rating (out of 5):

It definitely needs more cinnamon. Overall, very yummy. My co-workers loved them.

Comment submitted: 3/17/2010 (#10081)

By MakingMuffins

Recipe Rating (out of 5):

I added two eggs and used bread flour instead, and it turned out great! Thanks for sharing.

Comment submitted: 6/15/2009 (#8295)

By Switzer

Recipe Rating (out of 5):

These were very good. I added just a hint more of vanilla and cinnamon than the recipe called for.

Next time, I would like to try adding some cherry pie filling to the batter... has anyone tried that yet?

Comment submitted: 7/12/2008 (#5868)

By dee71 (Team Breakfast Member)

Recipe Rating (out of 5):

I added dried cherries, used dark chocolate chips and 1/2 wheat, 1/2 white flour -- crazy good!

Oh, my batter came out REALLY thick (it started getting that way as I was stirring everything to that "just moistened" stage), so I added a little extra milk and everything came out fine.

Comment submitted: 4/13/2008 (#5041)

By Brand New Favorite

Recipe Rating (out of 5):

My husband's new favorite muffin, supplanting my orange-coconut ones.

Comment submitted: 8/30/2007 (#3471)

By Aki1Autumn

Recipe Rating (out of 5):

It dosent taste very good, maybe I measured it wrong? How big is the cup supposed to be?

Comment submitted: 3/22/2007 (#1917)

By The Flake

Recipe Rating (out of 5):

Sooooo tasty. Only lasted two days around here, so I'm not sure how long they'll keep, but that probably won't be a problem.

I followed the recipe closely, except I eyed the cinnamon and vanilla and used whole wheat flour, which gives more texture. Delicious!

Comment submitted: 1/30/2007 (#1367)

By HFM

Recipe Rating (out of 5):

We used one teaspoon each, of cinnamon and vanilla. And we used milk chocolate chips instead of semi sweet chocolate chips. There were 7 girls at my house today, and all of us liked it, including both moms.

Comment submitted: 11/15/2006 (#734)

By Kendra /Korbihn

Recipe Rating (out of 5):

I noticed that you were looking for ways to vary this recipe. Here is what my two and a half year old son, Korbihn, suggested... that we add a couple of tablespoons of RASPBERRY JAM (or any other favorite preserve I'm sure would do the trick). I also substituted brown sugar in place of white sugar, which is something that I always do by nature.

They turned out super moist and very tasty... perhaps I have a budding chef on my hands! Thanks for the quick and easy recipe!

Comment submitted: 8/18/2006 (#102)

By Gerty

Recipe Rating (out of 5):

Hi everybody and hello from Germany. I "spruced" up the recipe substituding the milk with the equivalent in sour cream and extra cinnamon. They tasted lovely, moist, "chocolatey", absolutely yummy!!!!

Comment submitted: 6/26/2006 (#101)

By Julie S.

Recipe Rating (out of 5):

I cooked these muffins using olive oil(that is all i had in the house), followed Faye's suggestion to use 1 tsp of vanilla and 1 tsp of cinammon, and I also added about 1/3 cup fresh cranberries. I served the muffins soon after baking and they were delicious and moist without reheating!

Comment submitted: 5/7/2006 (#100)

By Faye

Recipe Rating (out of 5):

I just found your recipe and also noted the request for some ideas to 'perk up' the muffin recipe. I suggest that the cinnamon be increased to 1 tsp. from 1/2 tsp. and the vanilla be increased 1 tsp. from 1/2 tsp. Lillian?s idea (above)was very good also.

Comment submitted: 2/23/2006 (#99)

By Lillian

Recipe Rating (out of 5):

I printed your recipe out for this wonderful breakfast muffin. I noticed on the bottom of the page that you were looking for ways to "spruce up" the batter so it wouldn't taste so bland according to one of your readers. I thought I'd experiment this morning and I used 1/2 cup of fat free french vanilla creamer (the liquid kind) and then put 1/4 cup of 1% milk in it to make an equal to 3/4 of milk. It turned out so wonderful...l ight and delicious! It may sound strange putting coffee creamer in it, but try it... you'll LOVE it!

Comment submitted: 2/14/2006 (#98)

By Scott

Recipe Rating (out of 5):

This recipe makes a very bland batter. Anyone have ideas how to perk up the mixture?

Comment submitted: 1/20/2006 (#97)