These fluffy and tender Cinnamon Chip Muffins are made with homemade buttery brown sugar cinnamon chips and taste like a cinnamon roll!
September is here, and while the weather is certainly still warm and summery, I just want to dive into caramel apple cake, pumpkin spice, and cozy Sunday soups!
However, since not everyone feels that way and some people want to hold onto these last days of late summer, let's ease into Fall recipes with a few crossover recipes. Like these Cinnamon Chip Muffins, which I think are perfectly appropriate for this time of year.
While I have many muffin recipes to enjoy, from classic banana muffins to decadent double chocolate muffins, tropical pineapple coconut banana muffins to vibrant and unique zucchini lemon poppy seed muffins, I think these cinnamon muffins might be one of my new favourites! They are incredibly fluffy and flavorful: like a cinnamon roll but in muffin form!
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⭐️ Why You Need to Make This Recipe
- Flavor - If you enjoy all the buttery cinnamon sugar goodness of a homemade cinnamon roll, you are going to love these muffins!
- Texture - Getting my staple muffin batter recipe perfected took a while, but I can now say it yields the most perfect fluffy and moist textured muffin that is also flavorful, because nobody wants a bland muffin.
- Method - Anybody can make perfect muffins, just follow my step-by-step instructions (with photos!) below. And be careful not to overmix the batter!
🧈 Ingredients
Here are the ingredients needed to make these cinnamon chip muffins.
Ingredient Notes
Similar to my Chocolate Chip Muffins and Chocolate Cherry Muffins, this muffin recipe calls for the typical list of ingredients, including two different types of fat: butter and oil. This is for optimal texture and flavor.
Both white sugar and brown sugar also contribute to the balanced texture and flavor of these muffins.
Sour cream contributes to the tender texture of the muffins, and eggs provide structure. Vanilla extract and cinnamon are the key flavors in these muffins, and a little salt in the batter makes the flavors pop!
All-purpose flour is what I use in all of my muffin recipes, and baking powder is the leavening agent that makes for fluffy muffins!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the melted butter, brown sugar, and ground cinnamon. Spread out into an even layer on a small pan lined with wax paper or parchment paper. Place the pan in the freezer for at least 15 minutes to solidify.
Step 2: In a mixing bowl, whisk together the melted butter, oil, white sugar, and brown sugar. Add the eggs, vanilla, sour cream, and milk, and continue whisking until smooth.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add to the bowl of combined wet ingredients and whisk just until no streaks of flour remain.
Step 4: Chop the chilled cinnamon sugar mixture into small pieces and gently fold into the muffin batter. (Reserve a little bit of the cinnamon chips for topping the muffins.)
Step 5: Distribute the batter evenly between 15 muffin liners, filling each liner almost to the top with batter. Crumble the reserved cinnamon chips on top.
Step 6: Bake, one pan at a time, in a 400℉ oven for 5 minutes before reducing the temperature to 350℉ for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
💡 Top Tip
Make the cinnamon sugar chips ahead of time and double or triple the recipe to have in the freezer for whenever you would like to make these yummy muffins!
❓ Recipe FAQs
You could substitute applesauce if you would like to make this recipe lower in fat and dairy-free.
While I have not tested this recipe with gluten-free ingredients, I think you could try to use a cup-for-cup gluten-free flour.
Once the muffins have cooled down fully, store in an airtight container or ziplock bag with a paper towel on the bottom to absorb excess moisture and prevent the muffin tops from becoming soggy.
💜 More Muffin Recipes
Looking for other recipes like this? Try these:
If you tried these Homemade Cinnamon Chip Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Cinnamon Chip Muffins
Ingredients
- 2 tablespoons salted butter * melted
- ½ cup brown sugar packed
- 4 teaspoons ground cinnamon
- ¼ cup salted butter * melted
- ¼ cup neutral flavoured cooking oil
- ⅔ cup white sugar
- ¼ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ½ cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Begin by making the cinnamon sugar chips to add to the batter. Stir together the melted butter, brown sugar, and ground cinnamon. Spread out into an even layer on a small pan lined with wax paper or parchment paper. Place the pan in the freezer for at least 15 minutes to solidify.2 tablespoons salted butter, ½ cup brown sugar, 4 teaspoons ground cinnamon
- Preheat the oven to 400℉. Prepare muffin tins with parchment paper muffin liners or spray with non-stick spray
- In a mixing bowl, whisk together the melted butter, oil, white sugar, and brown sugar. Add the eggs, vanilla, sour cream, and milk, and continue whisking until smooth.¼ cup salted butter, ¼ cup neutral flavoured cooking oil, ⅔ cup white sugar, ¼ cup brown sugar, 2 eggs, 2 teaspoons vanilla extract, ½ cup sour cream, ½ cup milk
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to the bowl of combined wet ingredients and whisk just until no streaks of flour remain.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Chop the chilled cinnamon sugar mixture into small pieces and gently fold into the muffin batter. (Reserve a little bit of the cinnamon chips for topping the muffins.) Distribute the batter evenly between 15 muffin liners, filling each liner almost to the top with batter. Crumble the reserved cinnamon chips on top.
- Bake, one pan at a time, in a 400℉ oven for 5 minutes before reducing the temperature to 350℉ for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
Notes
- If using unsalted butter, add a pinch of salt to the cinnamon chips and an additional ⅛ teaspoon of salt to the batter.
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