Chocolate Chip Snickerdoodle Muffins

Looking for a quick, sweet and warm baked muffin recipe? See below.

First off, how was your weekend? This past weekend was filled with family and celebrations. The hubs was unable to come into town, but thankfully I have wonderful friends and family to keep me company.

My middle sister turned 22 this past weekend. {Where has the time gone?} We celebrated her birthday at the lake Friday night. Such a special time with my siblings. We missed you Amy!

photo 1

Friday night sunset.

photo 2

Love them.

The weekend ended on a very happy note. We spent more time loving on Libby. So thankful she is home with her parents. Libby is going to be spoiled by her many aunts.

photo 3

This picture makes me smile.

Now lets talk about those muffins. Can you say “more please”? People, these muffins are delicious thanks to mountain momma cooks. Most of the ingredients are “kitchen friendly”. The buttermilk and oil were the only things I had to purchase. Next time I make these muffins, I will substitute coconut oil instead of regular oil.


Chocolate Chip Snickerdoodle MuffinsΒ (recipe from here)

What you will need:

  • 1 cup brown sugar
  • 1 cup oil
  • 2 eggs
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 cup buttermilk
  • 2 cups chocolate chips
  • 1/4 cup sugar
  • 1 tsp cinnamon
  1. Preheat oven to 35o degrees. Line 2 separate 12 muffin tins with paper liners.
  2. In one large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
  3. In separate bowl mix together brown sugar and oil until well combined. Mix in eggs, one at a time.
  4. Add dry ingredients, alternating with buttermilk. Mix until just combined.Β 
  5. Stir in chocolate chips. Separate and fill both muffin tins.
  6. In small bowl combine sugar and cinnamon. Sprinkle one tsp over muffin.
  7. Bake muffins for 18-20 minutes or until golden brown.
  8. Remove and cool completely.Β 
  9. Enjoy!!

Savory side dish up next.


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