Cinnamon Chip Muffins

Submitted by Joy1996

• Ready In: 25mins
• Ingredients: 11
• Yields: 12 muffins

ingredients

• 2 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1⁄4 cup packed brown sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup cinnamon baking chips
• 1⁄2 cup walnuts or 1/2 cup pecans
• 3⁄4 cup milk
• 1⁄3 cup vegetable oil
• 1 egg

directions

1. Preheat oven to 375 degrees.
2. Spray a non-stick muffin pan with cooking spray.
3. In a large bowl, combine flour, baking powder, baking soda, and salt; stir in sugars, then cinnamon chips and nuts.
4. In a small bowl, combine the milk, egg and oil; stir into dry ingredients.
5. Spoon into muffin cups and bake for 18-21 minutes, or until golden brown.

Reviews

[Aine M.]

I made these without nuts and added a dash of vanilla! I thought the dough was a bit stiff, but at 18 min when I took them out it was absolute texture and flavor perfection. I made an account to review these muffins. So so good.

 

[Wendy I.]

I found these to be delightful. I added about a cup of blueberries I had that needed to be used up. Omitted any kind of nut. My picky toddler grandson loves them!

 

[Sharon W.]

Loved these! I used macadamia nuts instead of walnuts. Got 12 muffins and they indeed were very moist. Nice treat for a day for a cold snow day!

 

[SnowInSummer12340]

These are exactly what I was looking for today. I've always enjoyed the cinnamon muffins from the grocery story but they weren't that healthy, so I decided to make my own and boy oh boy, I am glad I did. I made a few changes to the recipe to make it healthier. First, I used unsweetened applesauce instead of oil, I omitted the nuts, added a 1/4 t of pumpkin spice to the dry ingredients, used oat milk instead of milk and last, I added homemade cinnamon streusel topping for added flavor. I used parchment lotus cups instead of the traditional cupcake wrappers. This recipe made 12 large and quite delicious muffins. VERY DELICIOUS! Will make again.

 

[jmannnh]

I'm trying recipes modified to eliminate sugar so I used Allulose for the granulated sugar and Swerve Brown for the brown sugar. For add-ins I used cinnamon chips and cinnamon sweet bits from King Arthur Baking. The muffin texture and flavor were great. They came out a little dark but that's consistent with what I see from sugar substitutes. Next time I'll back off on the temperatures a bit but the results were delicious.