Cinnamon Chip Muffins
Soft and light muffins that are full of cinnamon flavor, these are the perfect way to get a head start on making mornings great!
I have been on a bit of a muffin kick lately. I know I recently posted about Bakery Style Chocolate Chip Muffins, but I could not wait any longer to share these Cinnamon Chip Muffins with you as well! As I have mentioned previously, muffins are a guaranteed way to get me going in the morning. I love making muffins and then freezing them to enjoy over the course of several weeks. I am a big fan of putting in a little effort one day, and reaping the benefits for weeks afterwards. Breakfast made easy is the way to go! Have you ever tried this method- making a batch of something, freezing the majority, and then being able to slowly enjoy it over time? It is so worth it.
If you want to make these muffins to bring somewhere and enjoy in just one day, these muffins are beyond worth it. They are soft and light, and filled with one of my favorite flavors: cinnamon. You just cannot go wrong with a cinnamon muffin. Some of these are even topped with an extra cinnamon glaze, you know, in case you are a cinnamon obsessed person like me. Or you just want a yummy glaze. Either way works, and if you make the glaze below you can top half of the muffins and leave the other half un-topped, for the muffin purists. But really, who doesn’t want more cinnamon packed into a delicious muffin?
As of today, classes have been occurring for one week. It feels like we just moved in and I have no idea how the time is already flying by so quickly! Luckily I brought a lot of frozen goodies from home to school, so it has been easy to have breakfast in the mornings while I am still settling in and before I have had time to bake anything new here. That is changing this weekend though; I fully intend on baking up a storm :) And can you believe there are only 10 days left until fall officially starts? I mean, I already have a jug of apple cider in my fridge but I am amazed at how soon pumpkin and apple will be in complete full swing!
So, while we enjoy these last few days of summer, you should take the time to make these muffins. All you need to do is mix everything together, create a delicious cinnamon swirl, and bake them. You could literally be eating these muffins in about half an hour. Have you started making them yet??
Cinnamon Chip Muffins
Ingredients:
Muffin batter:
3 cups all-purpose flour
1 ¼ cups white sugar
3 teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cinnamon
2 large eggs
1/3 cup yogurt
¼ cup oil
2 teaspoons vanilla extract
¾ cup buttermilk
½ cup cinnamon chips
¼ cup butterscotch chips*
Cinnamon swirl:
1/3 cup white sugar
2 teaspoons ground cinnamon
Glaze:
½ cup confectioners’ sugar
¼ teaspoon ground cinnamon
2-3 tablespoons milk or heavy cream
Directions:
Preheat oven to 425 degrees F. Prepare a 12 cup muffin tin with paper baking cups.
To make the muffin batter, in a large bowl, whisk the flour, sugar, baking powder, salt and cinnamon. Add in the eggs, yogurt, oil, vanilla, and buttermilk. Gently mix everything until there are no more flour streaks in the batter.
Add in the cinnamon and optional butterscotch chips and stir until they are evenly combined throughout the batter.
In a small bowl, combine the white sugar and cinnamon for the cinnamon swirl. Set aside.
Fill each baking cup 1/3 of the way full with muffin batter. Once all of the cups have the base filling, sprinkle 1 teaspoon of the cinnamon sugar mixture over each muffin. Top the cinnamon sugar with the remaining muffin batter, dividing evenly. It is expected that the batter will be close to the top of the muffin tin.
Bake for 5 minutes at 425 degrees F, then turn the temperature down to 375 degrees F and bake for an additional 15-17 minutes, until a toothpick inserted into a muffin comes out clean.
Let the muffins cool, and while they are cooling prepare the glaze.
In a separate bowl, combine the confectioners’ sugar, cinnamon, and milk or heavy cream. Stir or whisk to get out any lumps. This makes enough to cover 6 muffins; double the ingredients if you want to cover all of the muffins in glaze.
*You can choose to use only cinnamon chips if you want; for this method use ¾ cup cinnamon chips and no butterscotch chips.
**This recipe is a Rooks to Cooks original. The photographs are copyright Rooks to Cooks and may not be used without permission.
Posted on 9/10/14 by Kiley