What could be better than a freshly baked ‘Magdalena’ Spanish Muffin? well, how about a Chocolate and Cinnamon one! Muffins are typically eaten at breakfast in Spain and I really cannot think of a better way to start the day than with the smell of rich chocolate and warm cinnamon filling up the kitchen and swirling around each and every room. The first time I made these my these my then, very little girl, asked if I was baking Chocolate French Toast in the oven! That is how good these tender muffins smell when they are baking. ‘Magdelenas de Chocolate y Canela’ are so light from all that whisking and allowing the mixture to sit in the refrigerator, dotted with dark, rich chocolate chunks and topped with a hard cinnamon sugar hat. Serve with a piping hot coffee or cold glass of milk for breakfast. Or how about a freshly brewed pot of tea in the afternoon, served along side some good company of course!

Chocolate and Cinnamon Spanish Muffins

Chocolate and Cinnamon Spanish Muffins

  • Cook Time: 10 min prep 1 hr chill 15 mins cook
  • Persons: Makes 20 or so
  • Difficulty: Easy

  • Ingredients
  • 2 cups regular flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 tpsp ground cinnamon 
  • 1 stick of cinnamon 
  • A pinch of salt
  • 1 cup milk
  • 1/2 cup olive oil 
  • 1/2 cup sunflower oil (vegetable or canola oil)
  • 1/2 – 1 cup of dark chocolate pieces or chips
  • Optional Sugar Top:
  • 2 tbsp sugar
  • A pinch of ground cinnamon.
  1. Instructions
  2. Using a large bowl and hand held whisk add the sugar, crack in the eggs and whisk until very light in color and doubled in size.
  3. Now whisk in both oils.
  4. Add the milk and pinch of salt and whisk.
  5. Place a strainer over the bowl and sift in flour and baking powder. Whisk until well combined.
  6. Again using the strainer sift the cocoa powder and ground cinnamon into the mixture and whisk until well combined.
  7. Add the cinnamon stick, cover over and place in refrigerator for at least 1 hour. 
  8. Meanwhile heat the oven to 400 F.
  9. Chop up the chocolate pieces to a size of your taste. I love a mixture of bigger and finer pieces!
  10. Remove from refrigerator. Remove cinnamon stick and discard. Stir in the chocolate pieces/chips until well combined.
  11. Place the muffin cases in the muffin tray. Pour in mixture until each case is 3/4 full.
  12. Combine the extra sugar and cinnamon. Mix well and sprinkle over the wet mixture before it goes in the oven.
  13. Bake for 15 minutes. (Test by inserting a skewer in center of a muffin. If they are cooked the skewer will be clean once removed).
  14. Leave to cool, serve and enjoy!

Top Tips

  • Get the mixture ready the day before and simply crank up the oven the next morning when you are ready to bake, pop the mixture in the cup cake cases and you are in for a treat.
  • Have you tried a classic ‘Magdalena’ Spanish Muffins?
  • Do you like all types of chocolate? Try adding some milk chocolate and white chocolate chips or pieces too in addition to the dark chocolate. 
  • Not keen on cinnamon? Simply omit the cinnamon and just top with regular sugar.  

Chocolate and Cinnamon Spanish Muffins – Magdalenas de Chocolate y Canela

These light, warming muffins smell so good when the are baking and taste even better once freshly baked! Reminding me so much of ‘Churros con Chocolate’ they are light but rich from chocolate and warming from cinnamon. Get your family up early to the smell of Chocolate and Cinnamon Spanish Muffins baking in the oven. There is no better way to start the day!