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.
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12 muffins
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- 1 1/2 cups self-rising flour see notes to make your own*
- 1/3 cup sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 egg
- 1/3 cup oil (such as canola)
- 1 cup cinnamon chips
- 1 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 2-3 tablespoons milk
Ingredients
Muffin
Cinnamon Glaze
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- Preheat oven to 350 degrees.
- Lightly grease a 12-cup muffin pan (I just rubbed mine with a paper towel dipped in a little extra oil) or line with cupcake liners
- In a medium mixing bowl, stir together flour and sugar.
- In a small bowl, whisk together buttermilk, vanilla and the egg.
- Add the wet ingredients to the dry and stir a few times. Add cinnamon chips and stir until just combined, being careful not to over-mix.
- Scoop into prepared muffin tin (about 3 tablespoons in each.)
- Bake for 20-25 minutes. They should be just golden brown on top and a toothpick inserted should come out mostly clean.
- Let the muffins cool in the pan about 3-5 minutes as they are very tender and tend to leave their bottoms in the pan if you remove them right away. I also use a very thin metal spatula or knife to loosen the edge of the muffins before removing.
- While the muffins are baking, stir together the glaze ingredients. I like to use my hand mixer or chopper to get out all the lumps.
- Once the muffins are removed from the pan, place them on a cooling rack over some parchment or a tray and drizzle the glaze all over the warm muffins.
*Self-rising flour is a lower protein flour with salt and baking powder added. The lower protein flour helps make a tender biscuit or muffin. The added salt and flour are a nice baking shortcut!
Make Your Own Self-Rising Flour:
Whisk together:
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/4 + 1/8 teaspoon salt
*Cinnamon chips can sometimes be found along with the other baking chips at your grocery store. I really like the Mini Cinnamon Chips available at King Arthur Flour.com. I buy several bags of them in the cooler weather (so they don’t melt in the mail) and store them in my freezer.
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