Cinnamon Muffins with Cinnamon Chips - these moist, tender muffins are filled with the warm spice of cinnamon. Perfect for breakfast or brunch. Or serve as dessert with a scoop of vanilla ice cream.
These cinnamon muffins with cinnamon chips are as delicious for breakfast as they are for dessert. Serve with coffee in the morning or with a scoop of ice cream after dinner. These muffins are a wonderful treat anytime.
These muffins start with a moist and tender batter that's infused with warm cinnamon spice and cinnamon chips to pump up the cinnamon sweetness. Add a drizzle of powdered sugar glaze for a pretty finishing touch. The glaze is optional of course - but so delicious.
- cake flour - cake flour is much finer than all-purpose flour. It has less protein so it develops less gluten which means the muffins will have a softer, more tender crumb.
- combination of oil and butter - the butter provides flavor and the oil helps to keep the muffins moist
- sour cream - sour cream adds moisture which helps to keep the muffins tender.
- whole milk - if you don't have whole milk, you can substitute 1/2 low fat or fat-free milk with 1/2 cream or half-and-half.
- cinnamon chips - I like the extra touch of warm spice and sweetness these chips add. Some supermarkets may only carry these chips seasonally, but cinnamon chips are readily available at Target, Walmart, or on Amazon. Chocolate chips - or white chocolate chips - can be substituted. Or you can omit the chips if you prefer. The muffins are delicious both ways.
These cinnamon muffins come together in just a few easy steps.
- Add the dry ingredients to a fine-mesh strainer (or sifter) and sift into a bowl. This keeps the flour light by removing any lumps and makes sure the dry ingredients are evenly combined.
- In a separate bowl, mix together the wet ingredients starting with the oil, butter, and sugars. When well combined, add the eggs and vanilla and stir to incorporate. Then add the sour cream and milk and mix well.
- Gently fold the dry ingredients into the wet. Stir until the flour mixture is just combined. Over-mixing will result in a tough muffin.
- Toss the cinnamon chips with a small amount of flour. This prevents the chips from sinking in the batter.
- Gently fold in the chips and scoop the batter into a muffin pan lined with paper liners.
- Bake until the muffins are slightly golden and a toothpick inserted in the middle comes out clean.
- Let the muffins cool. Mix together the glaze and drizzle over the muffins, if desired.
These warm-spiced muffins can do double duty as either breakfast or dessert.
- Serve alongside your morning coffee.
- Add to a brunch spread.
- Skip the glaze and top the muffins with Almond Cinnamon Sugar Butter.
- Serve for dessert with homemade ice cream - vanilla bean or cinnamon are both delicious options.
Cinnamon muffins keep well and will stay moist in an airtight container for up to 5 days.
More breakfast treats you may enjoy
- Cranberry Almond Muffins
- Maple Walnut Scones
- Orange Scones
- Glazed Chocolate Chunk Scones
- Maple Chai Scones
- Raspberry White Chocolate Scone Loaf
- Lemon Blueberry Scones with Lemon Glaze
Cinnamon Muffins with Cinnamon Chips
- 2 cups cake flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter melted and cooled slightly
- 1/4 cup canola oil or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup whole milk
- 1/3 cup cinnamon chips plus extra for topping
- 1 teaspoon flour to coat the cinnamon chips
- 1/2 cup powdered sugar
- 3 tablespoons cream plus extra as needed to achieve the desired consistency
- Preheat the oven to 375 degrees. Line a muffin pan with liners. Set aside.
- In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another mixing bowl, stir together the melted butter, oil, and sugars. Stir in the eggs. Add the sour cream and milk and stir until the mixture is well-combined.
- Fold in the dry ingredients until just combined. Do not overmix or the muffins will be tough.
- Toss the cinnamon chips with a teaspoon of flour. Fold the chips into the batter.
- Using a 1/4 cup (4 TBSP) cookie scoop, fill the muffin pan with the batter.
- Bake for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool.
- For the glaze, in a small combine, stir together the powdered sugar and cream until smooth. Add more cream, if necessary, to achieve the desired drizzling consistency.
- Drizzle the glaze over the muffins. Store in an airtight container for up to 5 days.