Cinnamon Chip Muffins
Cinnamon chip muffins make the perfect breakfast or snack any day of the week. Sweetened with cinnamon chips, sugar, and a cinnamon-sugar top, these muffins are perfect!
I am back on the sweets train and I have a few not-so-healthy sweet treat desserts coming at you! Balance y’all, you gotta live a little. Just because you make a dozen of your favorite muffin doesn’t mean you eat them all.
By the time, I give some muffins to a friend and my husband eats a few I only usually have 2-3 myself. Especially when they are that good and don’t last long.
Cinnamon chip recipes are usually scones, but I wanted to make something simple using cinnamon chips. Also, my mom had to send me the cinnamon chips because for some reason here in Northern Alberta there is none.
These cinnamon chip muffins are super easy to make, they taste great and they make a great breakfast with a hot coffee, tea, or cold glass of milk. The cinnamon-sugar top totally gives these muffins an extra kick.
This post may contain affiliate links. Please see my disclosure policy for more found under FAQ
WHAT GOES IN CINNAMON CHIP MUFFINS
To make these Cinnamon Chip Muffins you will need two bowls, one for dry ingredients, and one for your wet ingredients. A little elbow grease and some cooking time and you then enjoy your yummy treat.
Ingredients:
- Flour, White, or Whole Wheat
- Baking Soda
- Baking Powder
- Salt
- Cinnamon Chips
- Butter
- Milk
- Sugar
- Egg
- Cinnamon
- Brown Sugar
- Spray oil
Kitchen Gadgets:
HOW TO MAKE CINNAMON CHIP MUFFINS
Here are the steps for making Cinnamon Chip Muffins
- Preheat oven to 350F.
- Measure out all dry ingredients, except cinnamon and brown sugar, into a medium-sized mixing bowl and stir together.
- Using a hand or stand mixer, whisk together butter, sugar, milk, and egg.
- Slowly add your dry ingredients to your wet ingredients, and mix everything together until combined.
- Fold in your cinnamon chips.
- Mix together cinnamon and brown sugar in a small bowl.
- Spray the muffin tin with spray oil.
- Fill 12 muffin tins 3/4 full with batter.
- Top each muffin with a generous sprinkle of cinnamon sugar.
- Bake for 18-22 minutes, until no longer soft in the center. Check with a toothpick at the 18-minute mark.
- Remove from muffin tins and let cool for 10 minutes before serving.
HOW TO STORE CINNAMON CHIP MUFFINS
Cinnamon Chip Muffins are best stored in an air-tight container or wrapped individually in press-n-seal and frozen. They are great stored in a container for up to 5 days. And you can freeze them for several months. Simply thaw to enjoy!
PS. If you are looking for some other sweets to try, check these out:
- Low-Calorie Cinnamon Rolls
- Healthy Mini Apple Pies
- Easy Healthy Cheesecake
- Healthy Lemon Poppy Seed Muffins
- Banana Berry Muffins
- Pumpkin Spice Muffins
- Healthy Peanut Butter Cookies
PPS. If you are looking for some more family-friendly recipes, check out our eBooks:
Cinnamon Chip Muffins
Cinnamon chip muffins make the perfect breakfast or snack any day of the week. Sweetened with cinnamon chips, sugar, and a cinnamon-sugar top, these muffins are perfect!
Ingredients
- 2 cups All Purpose Flour
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1 cup Cinnamon chips
- 1/2 tsp Salt
- 1/2 cup Butter, softened to room temperature
- 1 cup Sugar
- 1 Egg, large
- 1 3/4 cups Milk
- 1 tbsp Brown sugar
- 1/2 tbsp Cinnamon
- Spray oil
Instructions
- Preheat oven to 350F.
- Measure flour, baking powder, baking soda, cinnamon chips, and salt in a medium-sized mixing bowl. Blend with a fork and set aside.
- Using a hand mixer mix butter, sugar and egg until well combined in a large-sized mixing bowl. Slowly mix in your milk, using your hand mixer on low speed, until combined.
- Slowly add your dry ingredients to your wet ingredients, and mix everything until combined.
- Mix cinnamon and brown sugar in a small bowl.
- Spray the muffin tin with spray oil.
- Fill 12 muffin tins 3/4 full with batter.
- Top each muffin with a generous sprinkle of cinnamon sugar.
- Bake for 18-22 minutes, until no longer soft in the center and muffins are golden brown. Check with a toothpick at the 18-minute mark.
- Remove from muffin tins and let cool for 10 minutes before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 360Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 301mgCarbohydrates: 50gFiber: 3gSugar: 22gProtein: 6g
* An estimate based off of 12 servings *
Delicious recipe! Thank you for sharing. I baked them in my Ninja 10n1 AirFryer Oven.
Thank you so much for your feedback! 🙂 I will have to try them in my Air Fryer!!
I wanted to love this recipe. Maybe would be good with some tweaks? You don’t mention to soften the butter or that the milk should be room temp. The butter stays in little chunks no matter how much you mix it because it is too cold. That’s great for scones, but not for muffins. Maybe cream together the butter and sugar first, then add room temp milk and egg. The cinnamon chips sink to the bottom of the muffin tin and are not mixed throughout the muffin. The chips don’t come out of the tin, but stay stuck on the bottom and you get a bottomless, cinnamon chipless muffin. Maybe mix the chips with a Tbsp. of flour before adding? The flavor was good, but instructions need a makeover.
I am going to take a look at this as I type this. Thank you for the feedback. I am not sure why the chip went to the bottom. I have tried this recipe at least a dozen times and that has not happened. But, you certainly made me aware to perhaps add flour to the chips beforehand. 🙂 thank you!