Monday, May 04, 2009

Cinnamon Chip Muffins


These muffins were one of the first things I ever posted on this blog. They are my absolute favorites. I’d been wanting to make them again for a couple of weeks, but I just wasn’t feeling blueberry or chocolate chip.


I found these cinnamon chips at the grocery store on sale, I’d never seen them before so I figured I’d try them out. It was a nice change from the norm, I love all things cinnamon.


I can’t believe I’ve had this blog for over 6 months now. I look back at those first pictures and cringe! I’d grown a lot thanks to honey & jam. I can’t wait to see what the next 6 months bring!


My Favorite Muffins

1 stick salted butter, room temp
2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 cups blueberries/strawberries/chocolate chips/etc.
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup of milk
1-2 tbs. raw sugar, optional

preheat oven to 375 degrees, line a 12 cup muffin pan with papers ( i like to make 6 jumbo muffins, i couldn't find my papers this time though!)

In a medium bowl, sift together the flour, baking powder and salt.
In another bowl, toss the blueberries with about a tablespoon of the flour mix. (this works so well to keep the berries evenly distributed through the muffins.) Set aside.

Using the paddle attachment on an electric mixer, beat the butter for about a minute, then add the sugar and beat until light and fluffy (i love fluffy butter.) Add the eggs one at a time, making sure it's well combined before adding another egg. Then mix in the vanilla extract.

With the mixer on low, alternate adding flour and milk. Beat until just combined. Don't over beat! Lightly fold in the blueberries (or whatever) using a rubber spatula. Divide the batter evenly among the muffin cups.

Then I put a sprinkling over raw sugar on the top, it gives it a nice shine and crunch.

Bake for about 30 minutes, until the muffins are golden-brown. Stick a toothpick in there, and if it comes out clean, you're good. Put them on a wire rack and let them cool for a few minutes, eat em' while they are still warm. with a glass of milk. or coffee. or any beverage of your choice. enjoy!


  1. We got cinnamon chips on sale too! They are pretty good, these muffins look so delicious!

  2. Hi Hannah. I have never commented on your blog before, but now I felt like I just had to :) Your recipes all look so delicious, and your photos are beautiful.
    Well, I just wanted to say hi and tell you that you have an admirer in Iceland ;)
    Wish you all the best,

  3. Look sooo yummy!! And your new header is so wonderfully happy!

  4. I've been wondering about cinnamon chips! Hubby loves all things cinnamon - these may be the ticket for a weekend treat!

  5. I've always wanted to try those too, but I was too afraid! I'm glad I now know that they are for sure yummy!

    Haha and I cringe at my old photos too!

  6. Those look really great and i bet they smelled devine. I have never heard of cinnamon chips either. Your photos are wonderful, especially since you bought your new camera! Sherry

  7. GREAT photos of YUMMY stuff! Wuv. :)

  8. My favorite tearoom made cinnamon scones with these cinnamon chips. Oh my were they ever delish. Unfortunately the tearoom closed and took the scones with them.

  9. Those muffins look amazing!! I love the crumb. The best muffins are those with butter.

  10. Hey! So I made these yesterday on my day off (turns out Ascension day is a national holiday in Norway!) and used blueberries are my fruit. I reduced the sugar to 2/3 cup, rather than the 1 cup, as I've lost my American breakfast sweet tooth (no one eats sweet things for breakfast here....)

    And guess what? They're awesome! Next time around, I'll make them plain and layer in a scoop of lingonberry or strawberry jam.

    Thanks for posting this, it's my new go-to muffin recipe.


  11. I finally got around to making these and now wonder what took me so long. My husband, upon seeing them, declared that they looked like bakery made muffins! A high compliment I assure you. Thanks for the recipe. We will be making these for years to come, I'm sure!
    Debbie in Seattle

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