Description
These Jumbo Cinnamon Chocolate Chip Muffins are a delightful treat featuring a tender crumb infused with warm cinnamon and studded with mini semi-sweet chocolate chips. Perfectly sweetened and topped with a cinnamon sugar and chocolate chip sprinkle, these muffins make an indulgent breakfast or snack that’s sure to please everyone.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (weighed in grams or spooned & leveled)
- ¾ cup granulated sugar (plus more for topping)
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon (plus more for topping)
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
Add-ins and Toppings
- ¾ cup mini semi-sweet chocolate chips (plus more for topping)
- Additional granulated sugar and ground cinnamon mixture for topping
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 425°F (220°C) and line 8 jumbo muffin wells with liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and ground cinnamon until well combined. This ensures even distribution of the leavening and spices.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth and homogeneous.
- Incorporate Wet into Dry: Gently fold the wet ingredients into the dry ingredients just until you see a few streaks of flour remaining. Overmixing can lead to tough muffins. Then fold in the mini semi-sweet chocolate chips evenly.
- Fill Muffin Liners and Add Topping: Spoon the batter into the muffin liners, filling each about 2/3 to 3/4 full. Sprinkle the tops generously with a mixture of cinnamon, granulated sugar, and extra mini chocolate chips to add texture and extra flavor.
- Bake Muffins: Place the muffins in the preheated oven and bake at 425°F (220°C) for 5 minutes to activate a quick rise. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Total baking time is approximately 20 to 25 minutes.
- Cool the Muffins: Allow the muffins to cool in the pan for 10 to 20 minutes to set. Then transfer them to a wire rack to cool completely before serving to maintain texture and prevent sogginess.
Notes
- Using room temperature eggs and buttermilk helps create a smoother batter and better texture.
- Do not overmix the batter to keep muffins tender and fluffy.
- You can swap vegetable oil for melted butter if desired for a richer flavor.
- Ensure not to open the oven door when lowering the temperature to avoid losing steam and heat for proper rise.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
