Every Sunday growing up in Mexico City, the sound of my abuela whisking hot chocolate with a wooden molinillo (mo-lee-NEE-yo) was my alarm clock. The kitchen would be filled with the scent of toasted cacao and the sweet, floral aroma of canela (kah-NEH-lah). In Mexico, chocolate is more than just a sweet treat; it is a connection to our ancestors, a sacred ingredient that has fueled our breakfast for centuries.

These Mexican Chocolate Muffins are my tribute to those Oaxacan mornings. I wanted to capture the essence of that traditional spiced chocolate and the warmth of pan dulce in a way that fits into our modern lives. They are not your typical, overly sweet bakery muffins. Instead, they are deeply aromatic, featuring the rustic, crystalline texture of authentic Mexican chocolate.

The Soul of these Mexican Chocolate Muffins: Canela and Cacao

The secret to the “sabor” of these Mexican Chocolate Muffins lies in two specific ingredients that mi abuela always insisted upon for authentic Mexican baking.

First is the chocolate itself. We aren’t using cocoa powder or smooth European-style chips. We are using Mexican chocolate disks—brands like Abuelita or Ibarra are common. These disks are made of stone-ground cacao, sugar, and cinnamon. When you chop them by hand, they don’t melt away completely; they create these beautiful, molten pockets of spice that are slightly grainy and incredibly satisfying.

Second is the canela cinnamon. In Mexico, we say that not all cinnamon is created equal. Most “cinnamon” you find in standard grocery stores is actually Cassia. It’s spicy and woody. But authentic Mexican canela is Ceylon cinnamon. It is delicate, almost citrusy, and so soft you can crumble the sticks with your fingers. Using true canela makes these muffins feel sophisticated and bright rather than just “spiced.”

The “Secret” for High Muffin Tops

Growing up, I watched the bakers in Mexico City create tall, beautiful breads. To get that same “bakery dome” at home, we use a specific technique: the high-heat start.

By starting the oven at 425°F, we create a rapid burst of steam that lifts the batter quickly. After five minutes, we drop the temperature to let the centers cook through. This ensures your muffins look as beautiful as they taste.

Tips for an Authentic Batch

• Respect the Chocolate: When preparing these Abuelita chocolate muffins, do not use a food processor to chop your chocolate disks! The machine will turn them into dust. Use a serrated knife to get irregular chunks. Those bigger pieces are what give you the traditional experience.
• The Scent of Home: If you can find whole canela sticks at a local carnicería (Mexican grocery store), grind them yourself. The aroma is ten times more powerful than pre-ground cinnamon.
• Don’t Overmix: In Mexican kitchens, we often say “love the dough, don’t fight it.” Stir just until the flour is gone. If you overwork it, you lose that tender, cake-like crumb.

Serve these warm, perhaps with a cup of Café de Olla or alongside some Mexican ‘Hot Cakes’. It is a little piece of my Mexico City childhood, right in your own kitchen. ¡Buen provecho!