Bakery Style Cinnamon Chocolate Chip Muffins
Wow, that’s a mouthful. These muffins are the best when slightly warmed, with all the chocolate bits all gooey inside. Mmmm.
I came across this recipe on BakingBites (again), and whipped it up for breakfast one morning. This one uses creamed butter, as opposed to oil/melted butter that muffins usually use. I can’t really tell the difference between the two types, but I’ll add a touch more butter next time.
Makes 12 large muffins (I halved the recipe and made 7 medium ones)
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
10 tbsp unsalted butter, very soft
1 cup sugar (I used half white, half brown)
2 large eggs
1 tsp vanilla extract
1 1/2 cups plain low fat yogurt
3/4 cup (generous) chocolate chips (I eyeballed this)
1/4 cup cinnamon chips (I omitted this cos I didn’t have it)
Preheat oven to 190C and grease a 12 cup muffin tin with cooking spray. (I used muffin liners)
Whisk flour, baking powder, baking soda, salt and cinnamon together in a medium bowl.
Cream together butter and sugar in a large bowl, adding eggs one at a time. Beat in vanilla.
Alternate yogurt and flour into butter mixture, ending with the flour and working in 2 or three additions. Stir in chocolate and cinnamon chips.
Divide batter evenly among muffin cups, filling them to the top or slightly higher and bake for 20-25 minutes, until golden brown and a tester comes out clean (Note: with fruit instead of chocolate chips, you may have to increase baking time by a few minutes).
Cool on a wire rack.
Since I replaced half the white sugar with brown sugar, the muffins weren’t that sweet, which I liked. I did love the slightly crisp tops when they were still warm too. After they were stored, they lost that crisp top, but it’s easy to just pop them in the oven for a few minutes to get that toasty top and melty chocolate chips back.
I’ll make them again, but definitely only eat them warm. They’re just so much better when warm!