1 cup (170 grams) cinnamon chips (store-bought or homemade), plus extra for muffin tops
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.
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.