1teaspooncake flour (or all-purpose flour (for coating the cinnamon chips))
Glaze (optional)
½cuppowdered sugar
3tablespoonscream(plus extra as needed to achieve the desired consistency)
Instructions
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. (Note 1)
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. (Note 2) Fold the chips into the batter.
Using a ¼ 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.
Notes
Mix the eggs thoroughly with the other wet ingredients before combining the wet mixture with the dry ingredients. This prevents overmixing the batter which can result in tough muffins.
Sifting the dry ingredients removes any lumps and lightens the flour. This also ensures the ingredients are evenly combined.
Tossing the add-ins (cinnamon chips) with a small amount of flour helps to keep the chips suspended in the batter. Add-ins can be baking chips, fresh berries, dried fruit, or nuts.