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Cinnamon Explosion Muffins

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4.8 from 5 reviews


  • 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 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


  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.


Makes 12 standard size muffins.

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