Bakery Style Cinnamon Chip Muffins - Small Batch

The smell of cinnamon will waft through your house calling everyone to the kitchen as you just made Bakery Style Cinnamon Chip Muffins!

 

Bakery Style Cinnamon Chip Muffins - Small Batch

Is there anything more enticing than the smell of cinnamon coming from the kitchen?  This brings back all kinds of comfort feels for me.  I don't care what time of year the scent of warm cinnamon baking in something delicious will pull me in every time.  

So let's create some bakery style muffins that are filled with cinnamon chips, and if that isn't enough we are going to sprinkle cinnamon sugar all over the tops!  I use my basic muffin recipe which provides a high domed muffin that is tender on the inside.  To that we are adding cinnamon chips that you can find in your local grocery store.  If not you can find them here.  

These are the perfect Sunday breakfast item, snack during the week, or perfect with a cup of coffee or tea.  You will not be able to resist these wonderful muffins bursting with cinnamon.  It will be hard to eat just one and guaranteed to be a hit with the entire family.

What Ingredients do I need?

• eggs

• milk

• canola oil

• all purpose flour

• sugar or sugar substitute

• baking powder

• salt

• cinnamon chips

• cinnamon

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Muffins Recipes

Bakery Style Strawberry Banana Chunk Muffins

Lemon Poppyseed Double Berry Muffins

Raspberry Chocolate Chip Muffins

Honey Nectarine Muffins

Orange Poppyseed Muffins

Bakery Style Banana Nut Muffins

Simple Blueberry Muffins

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Bakery Style Cinnamon Chip Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/3 cup cinnamon chips

1/2 teaspoon cinnamon

1/4 sugar 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Take 1/2 cup blueberries and smash them until chunky (not totally smashed to pulp) with the back of a spoon.  Add this to the batter and gently fold in.  Add cinnamon chips to the batter and fold in gently.  

To make the cinnamon sugar mixture combine cinnamon and sugar in a small bowl and mix well.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Sprinkle some of the cinnamon sugar mixture on top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.