Cinnamon Chocolate Chip Muffins

Name: Cinnamon Chocolate Chip Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 45 min
Yield: 12
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

Recipe GLPR26aabda93defa4

Breakfast

45 min

399 cal

Servings: 12

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

These muffins check every practical box for a weeknight Charlotte baker. Every ingredient appears routinely at Harris Teeter, Food Lion, or Walmart without a special trip, and at maybe $0.35–0.40 per muffin the cost is reasonable for a baked good. The stated 45 minutes is honest: mix time is genuinely minimal and the bulk is oven bake, though pulling from the oven and cooling to room temperature might eat five extra minutes if you're timing to serving. The real mild drawback is cinnamon chips, which are not a staple shelf item everywhere in the Charlotte area—not rare, but you may need to seek them at Harris Teeter's baking aisle or grab online, when regular muffins would let you reach for what's already there.