Autumn Cinnamon Chip Muffins
By
Teresa Jacobson
@foundmyzen
1
★★★★★ 2 votes5
Ingredients
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TOP MUFFIN:
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1 cunsalted butter, softened
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2 csugar
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1/2 tspsalt
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2 tspcinnamon
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3 largeeggs
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1 tspvanilla extract
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3/4 cplain nonfat yogurt
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2 1/2 cflour
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2 tspbaking powder
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1/2 tspground flaxseed (optional)
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10 ozbag of cinnamon baking chips
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BOTTOM MUFFIN
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2 1/2 cflour
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2 csugar
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2 tspbaking powder
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2 tspcinnamon
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1/2 tspground flaxseed (optional)
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1/2 tspsalt
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2 largeeggs
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1 1/3 c100% pure pumpkin
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1/3 colive oil
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2 tspvanilla extract
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TOPPING:
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2 Tbspsugar
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2 tspcinnamon
How to Make Autumn Cinnamon Chip Muffins
- 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.
- *** I added about 1/2c. chopped walnuts to half of the pumpkin mixture. I'm the only one that likes nuts in my house!