Top of the Muffin to You!
Whenever my girls have a friend or a whole bunch of friends sleep over, these are always the breakfast request! Cinnamon chip muffins! Yay!! My good friend Annie shared a recipe for these with me years ago that uses Bisquick. It’s a very good recipe, but I don’t always have Bisquick on hand – so I worked on a new recipe over the past year! My taste testers never complained once…even when we had muffins 3-days in a row! ( :
This new recipe uses self-rising flour which is a low-protein flour – lower protein content in flour makes baked goods like muffins and biscuits super tender. Also, self-rising flour already includes the salt and baking soda, which is a nice short-cut when you’re making muffins early in the AM! Don’t have self-rising flour – here’s a substitute. (Tip: I store my self-rising flour in the freezer as I don’t use it as often as all purpose flour.) The buttermilk in the recipe adds tenderness, moisture and a little tang. Out of buttermilk? Just add some lemon juice or white vinegar to milk and let it sit a bit. Here’s how.
Cinnamon chips are delicious nuggets of cinnamon flavor you can add to pancakes, muffins or even these Cinnamon Chip Snickerdoodle Bars! Some grocery stores carry cinnamon chips in the baking aisle. Over the years, I’ve discovered I really love the King Arthur Flour Mini Cinnamon Chips. (not an advertisement, just sharing what I like) They have a simple ingredient list and real cinnamon in them. I stock up when they have a good sale running in the fall or winter (they can melt during shipping in warm weather) and store them in my freezer. Don’t like cinnamon? These muffins are great with mini-chocolate chips as well and you could omit the cinnamon in the glaze.