Name: Cinnamon Chip Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; ¼ cup sugar; ¼ cup brown sugar; 2 tsp baking powder; 1½ tsp cinnamon; ¼ tsp salt; ¾ cup milk; ¼ cup sour cream or plain yogurt; ½ cup oil; 2 large eggs; 1½ tsp vanilla extract; 1 cup Hershey's cinnamon chips (reserve some for topping)

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Cinnamon Chip Muffins are light and moist cinnamon muffins studded with cinnamon chips. The perfect breakfast or snack that is ready in 30 minutes!

This cinnamon chip muffin recipe was inspired by the cinnamon muffins recipe I made a couple of weeks ago. It is really so easy to make. Just combine dry ingredients with wet ingredients then fold in the cinnamon chips. The cinnamon chips give the muffins such great warming flavors. These are wonderful muffins to make during the winter and can be enjoyed with your morning coffee or tea!

Ingredients for Cinnamon Chip Muffins

How to Make Cinnamon Chip Muffins

Mix dry ingredients. In a medium mixing bowl, combine flour, sugar, brown sugar, baking powder, cinnamon, and salt.
Mix wet ingredients. In a separate medium mixing bowl, combine milk, sour cream, oil, eggs, and vanilla. Whisk to combine well. Pour the wet ingredients into the dry mixture.
Combine. Mix to just combine, don’t over-mix. Gently stir in the cinnamon chip (reserving some for topping). Sprinkle the tops with a small number of cinnamon chips.
Bake for 15-17 minutes or until a toothpick comes out mostly clean when poked in the middle. Let cool for 10 minutes before transferring to a cooling rack.

cinnamon chip muffin batter in the muffin tin

FAQ’s

What Makes a Muffin Light and Fluffy?

Make light and fluffy muffins by using oil instead of butter in the muffin batter. Also, make sure not to overmix the batter. Overmixing causes muffins to become denser. Mix until just combined for best results.

How do you Make Your Muffins Moist?

Adding sour cream or plain yogurt makes muffins super moist.

How High Should I fill my Muffin Cups?

I like to use my OXO large cookie scoop to fill the muffin cups. This fills the cups with 3 tablespoons worth of batter.

What are Cinnamon Chips Used for?

Cinnamon chips make a delicious addition to muffins, bread, cookies, cookie bars, and scones.

Where to buy Hershey’s Cinnamon Chips?

Buy Hershey’s Cinnamon Chips at Walmart and Amazon.

There are also other brands of cinnamon baking chips like Larissa Veronica, King Arthur, or buy them from bulk suppliers if you can’t find Hershey’s.

How to Store Muffins

Store leftovers in an airtight container for up to 4 days. You can freeze them for up to 3 months.

I like heating them up in the microwave for 10-15 seconds before eating!

Products Used

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More Muffin Recipes

More Cinnamon Recipes

Cinnamon Chip Muffins

Light and moist cinnamon muffins studded with cinnamon chips. The perfect breakfast or snack that is ready in 30 minutes!

5 from 2 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Cinnamon chip muffins, cinnamon chip recipes, cinnamon chips, cinnamon muffins

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: muffins

Author: Adapted from my Cinnamon Muffin Recipe

Equipment

muffin tin with muffin liners or nonstick cooking spray
2 Medium mixing bowls

Ingredients

2 cups all-purpose flour
¼ cup sugar
¼ cup brown sugar
2 tsp baking powder
1½ tsp cinnamon
¼ tsp salt
¾ cup milk
¼ cup sour cream or plain yogurt
½ cup oil
2 large eggs
1½ tsp vanilla extract
1 cup Hershey's cinnamon chips reserve some for topping

Instructions

Preheat the oven to 375°F.
Line the muffin tin with muffin liners or spray with nonstick cooking spray.
In a medium mixing bowl, combine flour, sugar, brown sugar, baking powder, cinnamon, and salt.
In a separate medium mixing bowl, combine milk, sour cream, oil, eggs, and vanilla. Whisk to combine well.
Pour the wet ingredients into the dry mixture. Mix to just combine, don't over mix.
Gently stir in the cinnamon chip (reserving some for topping). Sprinkle the tops with a small amount of cinnamon chips.
Bake for 15-17 minutes or until a toothpick comes out mostly clean when poked in the middle. Let cool for 10 minutes before transferring to a cooling rack.
Store leftovers in an airtight container for up to 4 days.

Notes

To prevent muffins from getting soggy: line the storage container with paper towels so they soak up the excess moisture. I also store it in an airtight container but crack open the lid slightly.