Autumn Cinnamon Chip Muffins

Name: Autumn Cinnamon Chip Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 jumbo or 24 standard size
Cuisine: American
Ingredients: TOP MUFFIN:; 1 c unsalted butter, softened; 2 c sugar; 1/2 tsp salt; 2 tsp cinnamon; 3 large eggs; 1 tsp vanilla extract; 3/4 c plain nonfat yogurt; 2 1/2 c flour; 2 tsp baking powder; 1/2 tsp ground flaxseed (optional); 10 oz bag of cinnamon baking chips; BOTTOM MUFFIN; 2 1/2 c flour; 2 c sugar; 2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp ground flaxseed (optional); 1/2 tsp salt; 2 large eggs; 1 1/3 c 100% pure pumpkin; 1/3 c olive oil; 2 tsp vanilla extract; TOPPING:; 2 Tbsp sugar; 2 tsp cinnamon

By Teresa Jacobson
@foundmyzen

Seriously, this may be the BEST muffin I've ever made! I've taken two of my favorite recipes, tweaked them to make one AMAZING muffin! My adult son wanted to call these "Hot Damn These Are Good Muffins!" I think that says it all!

Rating:

★★★★★ 2 votes5

Comments:

16 Comments

Serves:

12 jumbo or 24 standard size

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

TOP MUFFIN:
1 c

unsalted butter, softened
2 c

sugar
1/2 tsp

salt
2 tsp

cinnamon
3 large

eggs
1 tsp

vanilla extract
3/4 c

plain nonfat yogurt
2 1/2 c

flour
2 tsp

baking powder
1/2 tsp

ground flaxseed (optional)
10 oz

bag of cinnamon baking chips
BOTTOM MUFFIN
2 1/2 c

flour
2 c

sugar
2 tsp

baking powder
2 tsp

cinnamon
1/2 tsp

ground flaxseed (optional)
1/2 tsp

salt
2 large

eggs
1 1/3 c

100% pure pumpkin
1/3 c

olive oil
2 tsp

vanilla extract
TOPPING:
2 Tbsp

sugar
2 tsp

cinnamon
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How to Make Autumn Cinnamon Chip Muffins

Step-by-Step

Preheat oven to 375 degrees F. Line a muffin pan with paper liners (trust me, you want to use the liners!)
FOR TOP HALF OF MUFFIN: In a large mixing bowl, cream together butter, sugar, salt, and cinnamon; add eggs and mix well. In a small separate bowl, combine flour, baking powder, ground flax, and cinnamon chips; add to wet ingredients and fold together just until combined. Set aside.
FOR BOTTOM HALF OF MUFFIN: In a separate mixing bowl, combine flour, ground flax, sugar, baking powder, cinnamon and salt. Make a well in center of flour mixture and add eggs, pumpkin, olive oil and vanilla; blend together until smooth.
Place a spoonful or two of pumpkin mixture into bottom of muffin liners. Top with cinnamon chip mixture until muffin cups are 2/3 to 3/4 full. In a small bowl, combine topping mixture and sprinkle over tops of muffins.
Bake in preheated oven for 24-30 minutes (depending on the size of muffin pan) or until a toothpick comes out clean. Jumbo muffins take about 30 minutes. Remove pan and allow to cool.
*** I added about 1/2c. chopped walnuts to half of the pumpkin mixture. I'm the only one that likes nuts in my house!