These cinnamon chip muffins are absolutely delightful! They are fluffy, moist, and comforting. In this post I will share the recipe for these delectable muffins as well as some helpful tips for making the perfect batch! These are sure to elevate your breakfast or daytime snack game to the next level!
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Why You'll Love These Muffins:
Cinnamon chip muffins are extremely comforting which is why I am choosing to post this recipe in the fall! However, they can be enjoyed year round. They are the perfect balance of sweetness and spice and can be enjoyed either in the morning with your cup of coffee or as an afternoon snack! These muffins are extremely light and airy which is my favorite thing about them!
Ingredients:
Before diving into the recipe, let's take a quick look at the ingredients that you'll need.
- All-Purpose Flour: Bleached or un-bleached will work fine! You can also use gluten free flour if needed.
- Cornstarch: This is optional but if you decide that you don't want to use it, substitute flour in it's place. The purpose of the cornstarch is to make the texture of the muffins lighter. Cornstarch and flour is actually used as a cake flour substitute which is essentially what I am doing here to get the muffins a lighter texture.
- Baking Powder: Because leaveners are important in baking.
- Baking Soda For the same reason we use the baking powder.
- Brown Sugar: I used light brown sugar for this recipe.
- Granulated Sugar: For some extra sweetness!
- Vanilla Extract: I recommend using pure vanilla extract but you can substitute imitation or vanilla bean paste.
- Eggs: To help with the texture and binding the ingredients together.
- Vegetable Oil: You can use vegetable oil or canola oil in this recipe.
- Buttermilk - I recommend using full fat buttermilk if possible. You can also substitute for regular milk if needed but it will change the texture of the muffins and they won't be quite as tender.
- Cinnamon Chips - I prefer my homemade cinnamon baking chips in this recipe but you can also buy cinnamon chips at your grocery store or online.
How to Make Cinnamon Chip Muffins:
Time needed: 35 minutes
These cinnamon chip muffins are quick and easy to make! Here's how:
- Preheat Oven
Preheat oven to 375F. Line a muffin pan with liners and spray with non-stick spray.
- Combine Dry Ingredients
Combine the dry ingredients together in a medium-sized mixing bowl. Mix until well combined.
- Combine Wet Ingredients
Combine the sugars and wet ingredients together and whisk until well combined, being sure to break up the egg yolks.
- Combine Everything
Add the dry ingredients to the wet ingredients and continue to mix until well combined.
- Add Cinnamon Chips
Fold in the cinnamon chips. The batter will be on the thicker side. This is what you're looking for.
- Bake
Fill the muffin tin slots about ¾ full. Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cinnamon Chip Muffin Variations:
While I do recommend making this recipe as stated, there are always opportunities to substitute and still get great muffins. Here are some substitution and variation ideas for these muffins.
- Chai Chip Muffins
- Apple Cinnamon Chip Muffins
- Cinnamon Chip Streusel Muffins
Tips for the Perfect Muffins:
Here are a few tips to ensure that you are thrilled with your cinnamon chip muffins!
- Don't overmix the batter to ensure that the muffins come out tender and moist.
- Measure your flour correctly! It's important to spoon and level your flour so you don't get too much and create dense muffins. Start by fluffing up your flour and then spooning it into your measuring cup. Level it off and you're good to go! You should never pack flour.
- Use room temperature ingredients to ensure that everything mixes together well and to get the best texture possible.
Frequently Asked Questions:
Store cinnamon chip muffins in an airtight container and use within 3 days. You can store them in the refrigerator for about a week or the freezer for about 6 months!
I recommend filling your muffin tins about ¾ full.
You can either buy cinnamon chips from your local grocery store or online. Alternatively, you can substitute by adding a cinnamon-sugar blend to your batter. The amount that you add is up to you. Start small and increase as you see fit.
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📖 Recipe
Cinnamon Chip Muffins
Equipment
Ingredients
- 2 c all-purpose flour
- ¼ c cornstarch (see note below)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ c brown sugar
- ¼ c granulated sugar
- 2 tablespoon vanilla extract
- 2 eggs
- ⅓ c vegetable oil or canola oil
- ⅔ c buttermilk
- 1 ½ c cinnamon chips
Instructions
- Preheat oven to 375℉. Line a muffin pan with liners and spray with non-stick spray.
- Combine the dry ingredients together in medium-sized mixing bowl. Mix until well combined.2 c all-purpose flour, ¼ c cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda
- Combine the sugars and wet ingredients together and whisk until well combined, being sure to break up the egg yolks.¼ c brown sugar, ¼ c granulated sugar, 2 tablespoon vanilla extract, 2 eggs, ⅓ c vegetable oil, ⅔ c buttermilk
- Add the dry ingredients to the wet ingredients and continue to mix until well combined.
- Fold in the cinnamon chips. The batter will be on the thicker side. This is what you're looking for.1 ½ c cinnamon chips
- Fill the muffin tins about ¾ full. Bake in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
KATHY says
Haven't tasted yet, but smell amazing! I used mini muffin cups so it was a shorter bake time around 12 minutes