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
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
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.