Cinnamon Chip Muffins
These soft, tender, and fluffy cinnamon chip muffins are begging to be served for breakfast tomorrow with a hot cup of coffee. They're quick and easy to make, so why wait?!
- Prep Time: 20 minutes
- Cook Time: 17 minutes (up to 20 minutes)
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: American
Ingredients
Scale
- 2 1/3 cups (280 grams) all-purpose flour
- 1/3 cup (37 grams) almond flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup (132 grams) granulated sugar
- 1/2 cup (113 grams) coconut oil
- 2 large eggs
- 2/3 cup (156 grams) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (170 grams) cinnamon chips (store-bought or homemade), plus extra for muffin tops
Instructions
- Preheat oven to 375ºF. Line a standard 12 cup muffin tin with paper liners.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, cinnamon, salt, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), beat the sugar and coconut oil together until creamy and fluffy. Beat in eggs one at a time, scraping down bowl and beater as needed with a spatula, until all ingredients are smoothly incorporated.
- Mix together the buttermilk and vanilla. With mixer on lowest speed, add 1/3 of the dry ingredients followed by 1/2 of the buttermilk mixture, continuing to alternate in this manner until everything has been added. Fold in cinnamon chips with a rubber spatula, mixing just until all ingredients are evenly incorporated.
- Divide batter evenly between each cavity in the prepared muffin pan, filling each nearly to the top. Smooth out tops if needed with a fingertip or spatula. Sprinkle muffin tops with extra (chopped) cinnamon chips.
- Bake muffins in preheated oven for 17-20 minutes, until a toothpick inserted into the center of one comes out clean. Cool in pan for about 20 minutes, and then transfer to a wire rack to cool completely.
Notes
Ingredient Notes and Substitutions:
- Replace all-purpose flour with a gluten-free all-purpose blend and add 1/4 teaspoon xanthan gum for gluten-free cinnamon chip muffins.
- For best taste, use refined coconut oil. This can also be substituted with softened unsalted butter.
- Homemade buttermilk can be used in this recipe.
Storing and Freezing:
- Muffins are best kept in an airtight container or zip-top bag at room temperature, and will stay fresh for up to 5 days.
- To freeze, wrap individual muffins in plastic wrap and store inside a freezer-safe container or zip-top bag. Freeze for up to 3 months and defrost at room temperature before serving.
