Mobile Menu

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Vegetarian
    • Desserts
  • Tips & Tricks
  • Sugar Free
  • Life
  • About
  • Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Kitchen Snob

  • Meet The Kitchen Snob
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Vegetarian
    • Desserts
  • Tips & Tricks
  • Sugar Free
  • Life
  • About
Home » Recipes » Breakfast » Cinnamon Explosion Muffins

Cinnamon Explosion Muffins

August 18, 2019 //  by The Kitchen Snob 13 Comments

Jump to Recipe·Print Recipe

Share for instant karma!

131shares
  • Share 1
  • Tweet
Cinnamon muffin on a blue plate with a big bite taken out and text that says Cinnamon Explosion Muffins

These cinnamon muffins are filled with cinnamon chips, a cinnamon and sugar layer baked right in, and finished with a crunchy cinnamon and sugar topping. This crumbly muffin cake goodness is exploding with lots of cinnamon flavor!

3 cinnamon muffins with chunks of cinnamon chips and crunchy cinnamon and sugar on topWhen I lived in PA, I shopped at Wegmans, the greatest grocery store on earth. Let us take a moment to bow our heads in silence because Arizona doesn’t have Wegmans. Okay, we’re done.

While shopping, I convinced myself that I needed a little treat. Cuz I had earned it, ya know? I’d usually ended up coming home with a giant cinnamon muffin and some fresh squeezed orange juice. Ohh, it was heaven.

There was one small downside to this: I was often running to the grocery store 3-4 times a week. That’s a lot of muffins. My pants were getting smaller. Sooo weird.

Clear crystal cake plate loaded with lots of cinnamon muffinsTherefore, it was only natural that I made my own homemade cinnamon muffins for this blog, for the simple reason that I could “taste test” them. I was forced to:

  • Take a big bite for that tasty looking “money shot”
  • Continue to take more bites to realllly make sure they’re good enough for you guys. (Remember our talk about how I’m kind of a spaz about not posting anything but the best? You thought I was weird, I thought we were bonding.)
  • Eat one or two more muffins the next day, even though the photo shoot is over. You know, for quality control.

The things I do in the name of food blogging. #SOcommitted

Half eaten cinnamon muffin on a blue plate with a platter of extra muffins in the backgroundBut who can resist those crunchy, but still chewy cinnamon sugar bits on the top? And ohhhh yes –  the cinnamon layer running through the moist middle. [smacks lips] Don’t you hate it when people make smacking noises? Me, too. But if they’re eating these muffins, I think you should give them a pass.

Is it difficult to make homemade cinnamon muffins?

I’d like to take this moment to quote Martin Luther King, Jr.’s staircase quote. You know the one…

“You don’t have to see the whole muffin, just take a handful of raw cinnamon chips straight from the bag and shove them into your mouth.”

Oh, is that not how he said it?

No, it’s not difficult! But I was no muffin expert. So, I decided to call in the expert, Sally’s Baking Addiction. She shares a great Master Muffin Mix recipe that I used for my cinnamon muffins.

Close up of a cinnamon muffin on a blue plate with a big bite out of itYou guys, the baked-in cinnamon layer. I wish I had a better picture, but I think I ate too many before bringing out the camera. You understand.

Here are 2 other muffin recipes you might like to try:

Fall Spiced Cranberry Muffins with Tangerine Glaze
Savory Breakfast Muffins with Sausage, Cheddar & Green Onions

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Cinnamon Explosion Muffins


★★★★★

5 from 4 reviews

  • Author: The Kitchen Snob adapted from Sally's Baking Addiction
Print Recipe
Pin Recipe
Scale

Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup buttermilk, room temperature
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups Hershey’s cinnamon chips (these can be found at Walmart.com or on Amazon here. Please note that this link is an affiliate link, which means I will earn a small commission if something is ordered at no extra cost to you.)

Cinnamon Layer

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Cinnamon Topping

  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 425°F. Spray muffin pans with non-stick baking spray and set aside.
  2. In a small bowl, combine ingredients for Cinnamon Swirl and set aside.
  3. In another small bowl, combine ingredients for Cinnamon Topping and set aside.
  4. In large bowl, combine first four ingredients (flour, baking powder, salt, and 1 teaspoon cinnamon). Lightly whisk together and set aside.
  5. In medium bowl, whisk together eggs, 1/2 cup brown sugar, and granulated sugar. Next, whisk in buttermilk, oil, and vanilla.
  6. Slowly fold wet ingredients into flour mixture. Be careful not to over-mix. Batter will be thick and lumpy and, if there are some small dry spots of flour, leave them be.
  7. Fold in 1 1/2 cups cinnamon chips to batter. Again, be careful not to over-mix!
  8. You’re going to be filling your muffin pans to the top. But first, fill each cup about half-way with batter. Then, sprinkle about 1-2 heaping teaspoons of Cinnamon Swirl mixture into each cup (over the batter you just put in). Next, fill the cup with the remaining batter. [NOTE: You could make them with 2 layers of cinnamon swirl, by filling the cups 1/3 of the way, add cinnamon swirl mixture, then add more batter, etc.] Just make sure the top layer is the batter.
  9. Once cups are filled with batter, sprinkle the the Cinnamon Topping mixture over the top of the batter.
  10. Bake muffins at 425°F for 5 minutes. Without taking the muffins out of the oven, reduce heat to 375F and bake for an additional 23-26 minutes. Insert a toothpick into center of muffin, if it comes out clean they are done. Allow to cool for 10 minutes before removing from pan.
  11. Tell yourself you deserve to eat several at a time.

Notes

Makes 12 standard size muffins.

More great recipes at www.thekitchensnob.com

Did you make this recipe?

Tag @thekitchensnob on Instagram

Share for instant karma!

131shares
  • Share 1
  • Tweet

Related Posts

You may be interested in these posts from the same category.
brown wooden bowl filled with thinly sliced marinated red onions

Peruvian Style Salsa Criolla

Seared chicken thighs and lemon slices with chopped basil in a green stock pot

Instant Pot Lemon Garlic Chicken

pumpkin banana bread loaf drizzled with cinnamon glaze on a clear platter with pine needles in the background

Pumpkin Banana Bread with Cinnamon Glaze

Piles of cucumber, tomatoes, and red onion dressed with a red wine vinaigrette on a green plate

10 Summer Pool Party Recipes to Dive Into

side view of heaping pile of julienned vegetables mixed with vinaigrette dressing with text 10 Spring Recipes You Need to Make Right Now

10 Spring Recipes You Need To Make Right Now

Costa Rican Inspired Breakfast

Costa Rican Inspired Breakfast

Pumpkin Pie Ice Cream Pops with Whipped Cream & Gingersnap Swirl - creamy and delicious!

Pumpkin Pie Popsicles with Gingersnap Swirl

Perfect Fried Plantains

Perfect Fried Plantains

Pico de Gallo (Salsa Fresca) recipe is a perfect topping to many dishes. Make it mild or spicy!

Pico de Gallo Recipe (Salsa Fresca)

Lomo Saltado - a Peruvian beef stir-fry with bold flavors. Top with Peruvian Green Sauce or Salsa Criolla - one of my favorite dishes from El Pollo Inka

Lomo Saltado – Peruvian Beef Stir Fry

Peruvian Green Sauce aka Aji Amarillo sauce or Aji Verde sauce - this has a serious kick! Made with jalapenos, cilantro, aji pepper sauce & lime

Peruvian Green Sauce

Cheesy Scalloped Potatoes Au Gratin with Gruyere and Fontina - has a hint of garlic and Parmesan cheese. The BEST casserole for a great side dish!

Cheesy Scalloped Potatoes With Fontina and Gruyere

Previous Post: «Piles of cucumber, tomatoes, and red onion dressed with a red wine vinaigrette on a green plate 10 Summer Pool Party Recipes to Dive Into
Next Post: Pumpkin Banana Bread with Cinnamon Glaze pumpkin banana bread loaf drizzled with cinnamon glaze on a clear platter with pine needles in the background»

Reader Interactions

Comments

  1. Robin Golden

    November 13, 2019 at 7:29 PM

    I may give this one a try. I think i may be able to pull this one off! Oh, also maybe think about posting some cool recipeis for dog treats!

    ★★★★★

    Reply
    • The Kitchen Snob

      November 13, 2019 at 8:34 PM

      But I wouldn’t have a dog to test the flavors! haha

      Reply
  2. Gardengirl

    August 22, 2019 at 8:47 AM

    I haven’t made these for a while but remember that they were wonderful. Looking forward to making them again.

    ★★★★★

    Reply
  3. Libby

    August 18, 2019 at 8:06 PM

    I love these!

    ★★★★★

    Reply
  4. Gardengirl

    April 20, 2014 at 9:16 PM

    I DID make these this Easter morning and they were
    absolutely wonderful! And such a great cinnamon taste.
    We loved them! I used skim milk instead of the
    buttermilk because I had a “senior moment” at the
    grocery store and DID NOT want to go back. They
    turned out great but next time will use the recommended
    buttermilk (I am sure they will be a lot better with it)!

    Reply
    • The Kitchen Snob

      April 22, 2014 at 7:04 PM

      Glad they turned out with the skim milk! You can always substitute regular or skim milk for the buttermilk, but they won’t turn out as moist.

      Reply
  5. thefairlyGoodMother

    April 20, 2014 at 10:06 AM

    Look at those adorable little muffin holders! Where did you find those?
    P.S. My diet hates you! It’s nearly swimsuit season & I have no business making these … but you know I will 🙂

    Reply
    • The Kitchen Snob

      April 20, 2014 at 11:17 AM

      I found those at Wegmans. So cute, right? I got a couple of different colors. I plan to make these muffins again in the next few weeks because I want better pictures of the inside of the muffin. (that’s what I’m telling myself, anyway!)

      Reply
    • Jack

      May 30, 2020 at 12:19 PM

      I think I did something wrong. The taste was great but the muffins came out dry and likely overcooked. I followed the timing (5 minutes at 425 then 375 for 23 minutes followed by only 5 minutes in the pan after I took out of the oven). I used regular sized cupcake/muffin tin.

      Any thoughts?

      ★★★★★

      Reply
      • The Kitchen Snob

        May 31, 2020 at 10:33 AM

        Hi Jack! A couple of ideas…
        If you used dark muffin tins, rather than light muffin tins, that can make your muffins cook faster because the dark tins hold the heat more. I would try lessening the cook time.
        Also, have you tested your oven temperature lately? At my new house, it runs very hot so I have to reduce my temperature by 15 degrees for every recipe. You could purchase something like this oven thermometer (<-- this is an affiliate link). I purchased 2 of them and put one in the middle of my oven and one in the back so I can find the hot spots and test for accurate temperature. Do several tests at 350, 400, and 450 and you might notice that the temperature discrepancy grows as you set your oven hotter.

        Reply
  6. Gardengirl

    April 20, 2014 at 11:19 AM

    I am making them this morning (Easter). Sounds
    like a yummy start to the day! Update later…..

    Reply
  7. Gargengirl

    April 3, 2014 at 10:03 PM

    They look so yummy! That is a beautiful crystal cake
    dish in your “ever great” photos!!!

    Reply
    • The Kitchen Snob

      April 4, 2014 at 5:47 AM

      Thanks, Gardengirl! The cake plate is an antique and I love it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello fellow food snobbies!

Is it a crime to want food to taste so amazing that my eyeballs roll back? If it is, report me to the snob police. But check out some recipes before you do! Read more about me...

Search

Subscribe to The Kitchen Snob

Sign up now to receive free updates delivered to your inbox!

Recently on the Blog

  • My Stress Has Its Own Lockdown

    My Stress Has Its Own Lockdown

    March 23, 2020
  • Peruvian Style Salsa Criolla

    Peruvian Style Salsa Criolla

    February 17, 2020
  • Instant Pot Lemon Garlic Chicken

    Instant Pot Lemon Garlic Chicken

    January 16, 2020
  • 10 Last Minute Gift Ideas for People Who Love to Cook

    10 Last Minute Gift Ideas for People Who Love to Cook

    December 18, 2019
  • Pumpkin Banana Bread with Cinnamon Glaze

    Pumpkin Banana Bread with Cinnamon Glaze

    November 11, 2019
Copyright © 2021 The Kitchen Snob Privacy Policy
  • 1 Facebook
  • Twitter
  • Pinterest