Cinnamon Muffins

For weeks, a helipad base camp was set up a few blocks from my house to fight the fire on a mountain overlooking the neighborhood. A few nights ago on my way home from work I drove past as the last trucks were leaving. After a summer that seemed way too long and hot, the weather is finally starting to cool down a bit and the smoke is clearing out. While I enjoy the abundance of fresh fruits and vegetables that are available in the summer, I’m always excited for fall to get here. I love the cool weather, the brightly colored leaves and all the delicious flavors that are relegated to the back of the cupboards during spring and summer. The weather isn’t cool enough to make me want soup or casseroles just yet, but cinnamon muffins seemed like a great segue into fall.

These muffins not only have cinnamon chips in the batter, but a cinnamon swirl mixed into the batter also. And if that isn’t quite enough for you, there’s a cinnamon streusel too! If you want to make them even fancier, you could make a powdered sugar glaze to drizzle over it too, but they are perfectly delicious without it.

Thoughts about this recipe

  • I had to look in a few grocery stores to find cinnamon chips before finding them at Albertsons. If you want to save yourself from randomly driving around to different stores, you can use this search page to find them. Just select ‘baking products’ under the category menu, and ‘cinnamon chips’ under product.

Cinnamon Muffins


Streusel Topping

  • 1/3 cup brown sugar
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup quick-cook oatmeal
  • 1/2 cup all-purpose flour
  • 4 tbl. unsalted butter, softened
  • 3 tbl. unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 1/2 tbl. ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup milk
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 cup quick-cook oatmeal
  • 2 tbl. cornstarch
  • 3/4 cup granulated sugar
  • 1 tbl. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 3/4 cup cinnamon chips
  1. Preheat oven to 400 degrees
  2. To make the topping, combine all the streusel ingredients in a bowl and stir with a fork until crumbly, then set aside
  3. To make the filling, combine all the filling ingredients and stir until smooth, then set aside
  4. To make the muffins, combine the melted butter, milk and eggs in a mixing bowl and stir until combined.
  5. In a different bowl, mix the flour, oats, cornstarch, sugar, baking powder, salt, nutmeg, and cinnamon chips together then add to the wet ingredients and stir until just combined.
  6. Drop approximately 2 tbl. of batter into each cupcake liner. Add 1 tsp of cinnamon filling and then top off with more muffin batter until the muffin tins are about 2/3 full. Sprinkle the streusel topping across the cupcakes.
  7. Bake for approximately 20 minutes
Makes: About 12-15 muffins
Adapted from The Curvy Carrot

7 responses

  1. I made these for work and everyone loved them. They requested them a second time, so I made them again the following week. Didn’t change a thing, except, I lowered the oven temp. to 375 the second time around. They were browning too fast the first time I made them. Other then that, great recipe!! Thanks.

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