Cinnamon Chip Muffins
Light and moist cinnamon muffins studded with cinnamon chips. The perfect breakfast or snack that is ready in 30 minutes!
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Servings: 16 muffins
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.
I like heating them up in the microwave for 10-15 seconds before eating!
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