Ingredients
Scale
- 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
- Preheat oven to 425°F. Spray muffin pans with non-stick baking spray and set aside.
- In a small bowl, combine ingredients for Cinnamon Swirl and set aside.
- In another small bowl, combine ingredients for Cinnamon Topping and set aside.
- In large bowl, combine first four ingredients (flour, baking powder, salt, and 1 teaspoon cinnamon). Lightly whisk together and set aside.
- In medium bowl, whisk together eggs, 1/2 cup brown sugar, and granulated sugar. Next, whisk in buttermilk, oil, and vanilla.
- 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.
- Fold in 1 1/2 cups cinnamon chips to batter. Again, be careful not to over-mix!
- 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.
- Once cups are filled with batter, sprinkle the the Cinnamon Topping mixture over the top of the batter.
- 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.
- Tell yourself you deserve to eat several at a time.
Notes
Makes 12 standard size muffins.
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