Cinnamon Chip Muffins
These cinnamon chip muffins are hearty and wholesome from chewy oats, yet tender, fluffy, and moist. They have a subtle apple flavor, and are studded with sweet cinnamon chips.
These cinnamon chip muffins are SO dang good. I had a very specific vision in my mind when I started testing them – I wanted them to be soft, tender, moist, sweet (but not overly so) and really just let the cinnamon chips shine.
After many rounds of testing, I’m beyond thrilled with this final cinnamon chip muffin! I can’t wait to hear what you think, so without further ado, let’s go!
Ingredients
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Unsweetened applesauce: using applesauce is a great trick to cut down on the amount of fat in a baked good recipe, and also the amount of added sugar, as the natural sweetness of the applesauce makes the whole muffin sweeter.
- Butter: I’m personally not typically a fan of cutting out all fat in a baked good. By keeping some melted butter in this recipe, but cutting back on the amount, we keep the flavor and mouthfeel/ texture of the fat, but in a lessened quantity.
- Eggs: you’ll need two eggs!
- Light brown sugar: you can use a granulated sweetener of your choice. I like brown sugar as it adds a little extra flavor and moisture. This truvia sweet complete brown sweetener (affiliate link) is a great sugar-free option, for those needing or wanting that.
- Vanilla: adds some flavor! My favorite is vanilla bean paste for a little extra flavor and flair.
- Oats: old-fashioned oats add some whole grain fiber and nutrients and a deliciously wholesome chew to the muffin.
- All purpose flour: you can substitute whole wheat, but I found all-purpose kept the muffins a little more tender.
- Cinnamon: adding cinnamon to the batter enhances the cinnamon chip flavor.
- Cinnamon chips: the star of the show! Cinnamon chips are so delicious and massively underrated. I use these Hershey Cinnamon Chips (but they’re likely more affordable at your local grocery store!).
- Baking soda, baking powder, salt: these ingredients help leaven and shape our muffins, and the salt pulls out a little extra flavor!
Step-by-Step Directions
For complete instructions, please check out the recipe card at the bottom of this post.
- Preheat oven to 375°F and lightly coat a muffin tin with nonstick spray. Set aside.
- Mix wet ingredients.
- Add dry ingredients and stir just until combined.
- Gently fold in the cinnamon chips.
- Scoop or pour batter into prepared muffin tin.
- Bake for 15-18 minutes.
- Cool 5 minutes in the pan, then transfer to a backing rack to finish cooling.
Expert Tips
- How do you know when the muffins are done? They’ll have a slight dome, be golden brown (especially on the edges), an the muffin will spring back if you gently press it.
- Never over-mix muffin batter. Thoroughly combine the wet ingredients together first, the fold in dry ingredients just until they’re combined.
Substitutions & Variations
- Whole Wheat Flour: you can substitute whole wheat, or (my preference) white whole wheat flour. Use the same amount, it’ll just be a smidge more dense.
- Gluten-Free: for gluten-free cinnamon chip muffins, substitute a cup-for-cup gluten free flour all purpose blend. (I like King Arthur’s Gluten-Free Measure for Measure All Purpose Flour – affiliate).
- Dairy-Free: unfortunately, the cinnamon chips I use contain dairy. If you can find a dairy-free option, use those and sub oil for butter.
- Butter Swap: using avocado oil and extra virgin olive oil are great heart healthy swaps instead of butter, while still adding to the same desired texture of the muffin.
- Other Add Ins: get creative! These cinnamon chip muffins would also be delicious with some slivered almonds, diced apples, or dried cranberries.
- Mini Muffins: mini muffins are the cutest, and you can absolute make this in mini muffin form! Just drop the cook time to 10-14 minutes.
Muffin Storage and Freezing
These muffins can be stored at room temperature for up to 3-4 days, in an airtight container. They can also be refrigerated in an airtight container for 5-7 days, or frozen for up to 3 months.
To thaw muffins, you can simply let sit on the counter for about 30 minutes, or thaw in a microwave for 15-30 seconds.
Supplies You’ll Need
As an Amazon affiliate, I may earn a small amount from qualifying affiliate purchases at no cost to you.
More Muffin Recipes You’ll Love
- Zucchini Banana Chocolate Chip Muffins
- Spinach Banana Muffins
- Double Chocolate Banana Muffins
- Spinach Feta Muffins (savory, gluten-free)
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Cinnamon Chip Muffins
Ingredients
- 1 cup unsweetened applesauce
- ¼ cup butter melted
- 2 large eggs
- ⅓ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup cinnamon chips
Instructions
- Preheat oven to 375°F and lightly coat a muffin tin with nonstick spray. Set aside.
- To a large bowl, add applesauce, butter, eggs, brown sugar, and vanilla. Stir to combine.1 cup unsweetened applesauce, 1/4 cup butter, 2 large eggs, 1/3 cup light brown sugar, 1 teaspoon vanilla extract
- To this wet ingredient mixture, add the oats, flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined – don't overmix.1 cup old-fashioned rolled oats, 1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/4 teaspoon salt
- Add the cinnamon chips and gently fold them in.1/2 cup cinnamon chips
- Use a large cookie scoop to scoop batter into the prepared muffin tin.
- Bake for 15-18 minutes, or until the muffins are gently domed, golden brown, and the muffin springs back when you gently press it.
- Let cool 5 minutes in the pan, then transfer the muffins to a baking rack to finish cooling.
- Serve and enjoy!
