Cinnamon Chip Muffins

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These fluffy and tender Cinnamon Chip Muffins are made with homemade buttery brown sugar cinnamon chips and taste like a cinnamon roll!

Prep Time30

Cook Time15

Total Time45

Servings: muffins

Calories: 242kcal

Author: Naomi Andres

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.

Once the muffins have cooled down fully, store them 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.

Nutrition