Holy crap you guys. Is anybody else from the Midwest struggling today? My parents left for a 2 week vacation Sunday morning and rather than send my dog (who lives with them) to the dog sitter for so long I decided to take Monday and Tuesday off work, head out to my parents and have a little lazy hangout time with my dog. Nice and relaxing idea, right?
Note to self…NEVER have this brilliant idea during winter again. We got at least 8 inches of snow on Tuesday and I have shoveled their driveway 4 times. I don’t have the slightest idea how to use a snowblower, (literally not a clue) so old school it was. My back and arms are killing me! True statement: snow is heavy. If it weren’t for the nice lady across the street who came to help this helpless girl I may be passed out on the driveway right now. Another note to self: bring nice lady a batch of these muffins.
Agh…these muffins. We made these Chocolate Chip Cinnamon Roll Muffins a couple weeks ago so they’re long gone by now, but what I would give to curl up on the couch with 3 of these muffins! They were so decadent! There are more steps in this recipe than we usually prefer but even so they were fairly easy and we got through the recipe pretty fast. These muffins were a gooey, chocolatey, messy, sweet bite of heaven!
Here’s what you’ll need
To the brown sugar, salt, vanilla, egg and baking soda, add the buttermilk
Add in the flour next, whisking with a rubber spatula until a dough forms
Form a dough and roll out into a rectangle, 12×24
Sprinkle with brown sugar, cinnamon and chocolate chips
Starting with the long edge closest to you, roll tightly into a log
Cut the log into 12 equal pieces
While the muffins bake, prepare the icing. I’m stirring so fast you can’t see the spoon!
Drizzle icing all over the muffins once they’re out of the oven
Words can’t even describe.
Chocolate Chip Cinnamon Roll Muffins
Ingredients
For the Dough
- 1 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
- 3 cup all-purpose flour (plus more as needed)
For the Filling
- 3 tbsp unsalted butter, melted
- 1 cup light brown sugar, loosely packed
- 1 cup mini semi-sweet chocolate chips
- 1 1/4 tsp cinnamon
For the Icing
- 1 cup confectioners’ sugar
- 2 tbsp half-and-half
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line a standard size muffin pan with liners, or spray with cooking spray.
- Whisk together brown sugar, baking soda, salt, vanilla and egg in a large bowl until well combined. Add buttermilk and whisk again to incorporate. Switch to a rubber spatula and add flour, mixing until a rough dough forms. Add additional flour (¼ cup, or so) until the dough isn’t too sticky and you can handle the dough.
- Turn the dough out onto a lightly floured work surface and knead the dough until it is uniform. Use a rolling pin to roll the dough into a rectangle approximately 12×24 inches. Brush the entire surface of the dough evenly with melted butter.
- Stir the brown sugar and cinnamon together in a small bowl. All over the rectangle sprinkle dough first with chocolate chips and second with the brown sugar mixture. Starting with the long edge closest to you, tightly roll the dough into a log. Cut the log into 12 equal pieces, about 2 inches each. Place pieces into prepared muffin pan.
- Bake the muffins for 15-18 minutes, until golden brown. Let the muffins cool (just slightly) on a wire rack.
- Make the icing by whisking together the confectioners’ sugar, half-and-half, and vanilla. Drizzle the muffins with the icing and serve warm.