Serves 12
45 min
Cinnamon Chocolate Chip Muffins
Recipe GLPR26aabda93defa4
Tender, moist muffins bursting with chocolate chips and cinnamon flavor. These breakfast favorites combine warm spices with rich chocolate and a tender crumb from yogurt and butter. Perfect for morning coffee or brunch.
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Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
10 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups plain low-fat yogurt
3/4 cup chocolate chips
1/4 cup cinnamon chips
Directions
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
In the bowl of an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Mix in the vanilla extract until combined.
Alternate adding the yogurt and flour mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Stir on low speed after each addition until just combined—do not overmix.
Using a rubber spatula, gently fold in the chocolate chips and cinnamon chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each to the top or just slightly above the rim.
Bake for 20-25 minutes, until the muffins are golden brown on top and a toothpick or cake tester inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.
