Cinnamon Chip Muffins are a delightful treat that combines the warmth of cinnamon with the sweetness of chocolatey chips. The muffins are perfect for breakfast or as an afternoon snack, bringing a cozy aroma to your kitchen while baking.
For those who may have allergies or dietary preferences, consider using gluten-free flour as a substitute for the all-purpose flour. You could also use a dairy-free butter and milk for a non-dairy option. The cinnamon baking chips add a delightful cinnamon flavor, but if you can’t find them, regular chocolate chips could work in a pinch, although it will change the flavor profile a bit.
Muffins & Cupcakes
Cinnamon Chip Muffins Recipe
Ingredients
- 4 cups flour
- 1 1/2 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 cups milk
- 1 cup butter, melted and cooled
- 4 eggs, lightly beaten
- 2 teaspoons vanilla
- 2 (12 ounce) packages cinnamon baking chips
Instructions
- Preheat your oven to 400°F.
- Line 24-30 muffin cups with cupcake papers for easy cleanup.
- In a large bowl, combine 4 cups of flour, 1 1/2 cups of sugar, 4 teaspoons of baking powder, 1 teaspoon of salt, and 2 teaspoons of cinnamon, stirring until well blended.
- In another bowl, whisk together 1 1/2 cups of milk, 4 lightly beaten eggs, 1 cup of melted and cooled butter, and 2 teaspoons of vanilla until smooth.
- Create a well in the center of the dry ingredients, pour in the wet mixture, and stir just until combined, being careful not to overmix.
- Gently fold in the two packages of cinnamon baking chips, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean, signaling they are ready.
- Remove the muffin tin from the oven and place it on a wire rack to cool for about 5 minutes before transferring the muffins to finish cooling on the rack.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 2 of 4: