Our Favorite Cinnamon Chip Muffins Recipe

To PRINT, press "Print Page" at bottom of page


To PRINT, press "Print Page" at bottom of page

Cinnamon Chip Muffins
Tina Verrelli – epicuricloud.com
Makes 12 standard size muffins

Ingredients:
Muffins:

1 ½ cups self-rising flour
1/3 cup sugar
½ cup buttermilk
1 teaspoon vanilla
1 egg
1/3 cup oil (such as canola)
1 cup cinnamon chips

Cinnamon Glaze:
1 cup powdered sugar
¼ teaspoon cinnamon
½ teaspoon vanilla
2-3 tablespoons milk 

Directions: 

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin pan. (I just rubbed mine with a paper towel dipped in a little extra oil.) In a medium mixing bowl, stir together flour and sugar. In a small bowl, whisk together buttermilk, vanilla and the egg. Add the wet ingredients to the dry and stir a few times. Add cinnamon chips and stir until just combined, being careful not to over-mix. Scoop into prepared muffin tin (about 3 tablespoons in each.) Bake for 20-25 minutes. They should be just golden brown on top and a toothpick inserted should come out mostly clean. Let the muffins cool in the pan about 3-5 minutes as they are very tender and tend to leave their bottoms in the pan if you remove them right away. I also use a very thin metal spatula or knife to loosen the edge of the muffins before removing.

While the muffins are baking, stir together the glaze ingredients. I like to use my hand mixer or chopper to get out all the lumps.

Once the muffins are removed from the pan, place them on a cooling rack over some parchment or a tray and drizzle the glaze all over the warm muffins.

Notes:
Self-rising flour is a lower protein flour with salt and baking powder added. The lower protein flour helps make a tender biscuit or muffin. The added salt and flour are a nice baking shortcut!

Cinnamon chips can sometimes be found along with the other baking chips at your grocery store. I really like the Mini Cinnamon Chips available at King Arthur Flour.com. I buy several bags of them in the cooler weather (so they don’t melt in the mail) and store them in my freezer.

Recipe brought to you by:
Comments