A delicious and so, so simple recipe for Cinnamon and Chocolate Chip Monkey Bread Muffins. It’s the perfect fall dessert for a sweet brunch or an effortless after-dinner treat.
Dessert is something I’m almost constantly craving. Coated in chocolate, line with chocolate, next to chocolate – as long as chocolate is involved in some form, I’m there for it. Whenever I bake anything, the first thing I ask myself is, “Can I get chocolate in this without ruining it?” Afterall, I’m a chocolate snob (in that I eat it and judge those who don’t), but I wouldn’t dare use it in a recipe that it absolutely wouldn’t suit.
You know, whenever I share a recipe with my readers, rather than thinking about the food itself, I’m always more concerned with what I’m going to say that will ultimately lead to the detailed instructions. In this case, as I whisked the dry ingredients, blended the wet ingredients, and combined the two to put into muffin tins, I was also jumping back and forth between Instagram and the original recipe for these pumpkin muffins.