A few weeks ago I was in the mood to bake (shocker) and asked Ryan if he had any requests. He immediately and randomly came up with cinnamon chocolate chip muffins and sent me on a Google search to find a great recipe. It didn’t take long for me to stumble upon this recipe – it’s from Baking Bites but she originally found it from the book “The Best Recipe” put together by the people of Cook’s Illustrated. When it’s from Cook’s Illustrated, you know it good, but when the recipe title comes along with the prefix “Bakery Style”, you know it’s great. And these muffins were definitely great – huge in size and flavor with beautifully browned tops and the perfect amount of chocolate and cinnamon chips.
These muffins are considered “bakery style” because of their huge domed tops and fluffy interiors. They are definitely bigger than any muffins I’ve made at home before and could hold their own in a glitzy bakery showcase. I love cinnamon muffins, and these are no exception – they are not too sweet so there’s no confusing whether or not these are cupcakes or muffins, but I’m still not sure they’d make a well balanced breakfast. But unless you have some healthy New Years resolutions going on, indulging in one of these for a mid-day snack would be heaven. Even if you don’t have a boyfriend demanding cinnamon chocolate chip muffins one day, you should probably make these muffins as soon as possible anyway!
I’m definitely going to be using this recipe again as a base with different add-ins and flavors. I would love to add a streusel topping, maybe some blueberries, and a little lemon zest next time. If you have any other great combinations in mind, let me know!
Cinnamon Chocolate Chip Muffins
Recipe adapted from Baking Bites
Yield: 12 (huge) muffins
Ingredients:
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
10 tbsp unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla extract
1-1/2 cups plain low fat yogurt
3/4 generous cups chocolate chips
1/4 cup cinnamon chips
Directions:
Preheat oven to 375 degrees and line a 12 cup muffin tin with liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon together.
In the bowl of an electric mixer, beat together butter and sugar. Add eggs one at a time. Add vanilla.
Alternate adding yogurt and flour mixture, starting and ending with the flour.
Fold in chocolate and cinnamon chips with a rubber spatula.
Divide batter evenly among muffin cups, filling them to the top or slightly higher.
Bake for 20-25 minutes, until golden brown and a cake tester comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
MM! I have always seen the cinnamon chips at the store although never bought them. These look delicious. I love bakery style muffins with the big domed tops. I might have to give these a try:)
Those look so yummy! I might have to try them.
These muffins look fantastic – what gorgeous photos! :)
Wow, these look delicious! I am definitely making these and mailing some to MY boyfriend so he can try them, too. :)
Gah! I need to find a store in LA that carries cinnamon chips??? Any ideas? What about Whole Foods? Also, would I need to use the paper for the muffins or can I just grease the tins?
Sidebar: I tried making raspberry/white chocolate chip scones and it was a complete disaster. I haven’t given up but maybe I’ll make white chocolate raspberry muffins…
i love them!!!!
just reading the ingredients made me go YUM!
they sound absolutely delicious and I love the pictures!!!
Hodge Podge – I am able to find that at my local Stop and Shop, but here’s a link for them on the Hershey’s website if you can’t find them near you! http://www.hersheysstore.com/product_detail.do?q=7688&promoCode=HSHPAYPCWEBMACSS&kw={keyword}
These look so yummy! I love the combination of cinnamon and chocolate.
Excited to try! I have everything for this recipe BUT the cinnamon chips in my house, so I’ll see how just regular ground cinnamon works. Thanks for the recipe. :)
yum! you’re so talented.
http://www.TheSkinnyConfidential.com
Yummy!
Cinnamon and chocolate really do go well together. I need to try making these soon!
In the process of baking these now, really excited to try them.
I found it cool that you used yogurt rather than another liquid type alternative, really neat.
Thanks for sharing your recipe and pictures, it looks very good! I have been looking for this kind of recipe to include in my baking blog, and these pictures are really tempting…I love the combination of cinnamon and chocolate.
Regards, Muffinella
Looks yum! But could I skip the yogurt?
Not sure about skipping the yogurt, maybe you could substitute with sour cream?
Ok Erica, You have inspired me to do something that I have rarely done in my 25 years of marriage. I will actually attempt to create something edible in the kitchen this weekend. Your desserts look sooooooo delicious that I am going to try baking one of your cupcakes.
Once again, great job on the website.
Evan
Suzanne — February 7th, 2012 @ 2:36 pm
These look so fabulous! How do I print the recipe? Is there a button I’m not seeing?
Erica — February 7th, 2012 @ 6:12 pm
Sorry I don’t have a “Print” button – I would suggest just highlighting the text for the recipe and copying/pasting it into a word document to print. I’ll work on integrating that feature in the future!
I cut the recipe in half and still ended up with 12 muffins. Was not impressed. Too cake-like and not a lot of flavor. Was really expecting more based on the reviews.
OMG these muffins are delicious….enough said. :)
We don’t have Cinnamon chips in New Zealand, have searched online to try and find out how to make them, but then it asks for Corn Syrup, which we don’t have either? can you suggest anything else?
Thanks
Sam
Erica — November 19th, 2012 @ 1:40 am
I would suggest using white chocolate chips perhaps and then just load up the batter with ground cinnamon. Probably won’t yield quite the same result, but I can’t imagine it would be bad!
I had no plain light yogurt so I added half vanilla activia and half banana bread activia. I can’t believe how good they are. I am only making it that way from here on out
batter looks like mashed potatos… used half greek, half vanilla yogurt… wondering if these will actually turn out right. but hey, the pictures sure do look great….
What would the cooking time be if I was using a standard size 12 muffin tin?
Erica — June 28th, 2013 @ 3:05 pm
The recipe is for a standard muffin tin, so 20-25 minutes should be perfect!
Pulled up the recipe this morning, was very happy to learn that I had all the ingredients in the house. Baked them for my kids who were thrilled to wake up to “yummy smells.” They gobbled them up, straight out of the oven. FYI – I made my muffins smaller b/c my kids are young. Made 24 muffins total, baked for about 16 minutes. Perfect! Will definitely make again for a breakfast treat.