Simply Sinful Cinnamon Muffins

February 9, 2011

I loooove everything with cinnamon. There is something so homey and cozy about the smell of cinnamon. It reminds me a little bit of Christmas, homemade goodies, and just spending some quality time with my family in the kitchen. I saw the recipe last year and kept on hoping that I would have the opportunity to find cinnamon chips from my local grocery stores. But no luck; and I refuse to buy one single bag of cinnamon chips online (we’ll see how long this last!). So I went ahead and tried this recipe using butterscotch chips (because I love those as well!) since I can find those. I made several substitutions as you will see reflected in the recipe below.

A few things that I learned from this recipe: I opted the liner instead of putting the batter directly in to the muffin tins–and had some issue with some spillage of the filling. Next time, I would definitely spray the tins and put paper liners to avoid some sticky messiness on the muffins and everywhere else.  I also used the standard size muffin tins and ended up with 15 muffins instead of 12 as the recipe suggested (if I insisted on 12, the batter would have been everywhere). I had leftover filling and topping, although trust me  — I really  tried to pile them on without making too much of a mess, which was somewhat successful. Other than the messy fingers which is a bit convenience for office eating, I thought it was excellent recipe. I really loved the flavor and enjoyed the butterscotch variation, although I would have loved to taste the heightened cinnamon flavor from the chips (therefore, I will continue to be in the lookout for those cinnamon chips!). I skipped the glaze–I really didn’t think that it needed it. On a final note, because I substituted all purpose flour for white wheat flour, my muffins were a bit on the dense side. I overcame this by warming them up in the microwave for 10-15 seconds–and they were back to their heavenly out of the oven goodness.  They took a little bit of time to prepare; but they were worth the time. These would be a great treat for cinnamon lovers! Happy Baking!
Adapted from King Arthur Flour


1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup all purpose flour (I used white wheat flour)
3 tablespoons soft butter

3 to 4 tablespoons water
3 tablespoons butter
1/2 cup brown sugar
1- 1/2 tablespoons ground cinnamon

1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all-purpose Flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips (I used butterscotch chips)


Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing the Baker’s Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter:

In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Yield: 12 muffins


Tri-Berry Muffins

April 24, 2010

I have hit a rut with my breakfast routine lately and have been craving breakfast breads and muffins. I wanted something portable that I can also take to work! There’s my go to Easy Banana Bread, but then I also love muffins. I thought these berry muffins would be a great one to try especially since I have frozen berries from last summer. I was a bit worried about using frozen berries, since they tend to bleed more than fresh berries.  I thawed them, dried them as much as I could with paper towels, and rolled them in a little bit of flour. They still bled through more than I had expected; but the taste was out of the world. It had enough crunch on the outside with just the right amount of moistness in the center.

If you want to try other muffin recipes, check out:

Blueberry Coffee Cake Muffins
Banana Crunch Muffins
Cranberry Harvest Muffins

Adapted from Barefoot Contessa at Home

3 cups of all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1-1/2 tsp ground cinnamon
1-1/4 cup milk
2 extra large eggs, lightly beaten
2 sticks of unsalted butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh strawberries, diced
1-1/2 cups sugar

Preheat oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are all combined.
In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add all of the berries, and sugar. Stir gently until combined.
Spoon batter into the muffin cups, and bake for 20-25 minutes (or until a cake tested comes out clean and the tops are nicely browned).

Yield: 18-20 muffins

Blueberry Coffee Cake Muffins

August 16, 2009

I have been wanting to make these muffins since I first saw the recipe on Barefoot Contessa Family Style. I finally decided to make these to take advantage of the abundance of blueberries this summer. I asked Red if he’d be up for eating these since we haven’t baked anything for breakfast in quite a while, and he said yes (of course, I didn’t expect any other answer, really!).

So lo and behold, I woke up this morning with the noise of our Kitchen Aid mixer buzzing in the kitchen. Red was up and started mixing a batch of these muffins!  As soon as I got into the kitchen, he said,”Can you put some vanilla into the mixing bowl?” Aah yeah, what a way to start my morning!

This recipe received a pretty high review overall on the Food Network and we agree that they were light and wonderful. A couple of things that I did that the recipe didn’t ask for. I rolled my blueberries in about a tablespoon of flour to prevent them from sinking. And I sprayed the muffin pans with cooking spray and used  paper cupcakes liner. The muffin liner is a must or you’d be fighting the crumbs sticking on the pan! Also, this recipe made WAY more than what it states here. I came out with at least 24 muffins on standard-size muffin pans.

Adapted from Barefoot Contessa Family Style.


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Yield: 16 (bakery-sized JUMBO muffins), about 24-standard size muffins

Cranberry Harvest Muffins

February 28, 2009

I still have leftover frozen cranberries in the freezer, and was looking to make something special for our breakfast this past weekend. Hmm.. yum! This was very hearty, and light at the same time. I had to restrain myself from adding grated orange zest into the batter, because cranberry just goes wonderfully with orange flavoring. And I’m glad that I did, this recipe didn’t have to be modified too much.

I did however make a few substitutions because I didn’t want to have to go out and get some more stuff to bake this. I ended up using a low-fat milk (since this was the only thing we had at home), raisins (instead of figs), and chopped pecans (instead of hazelnut).

Another thing that I liked about this recipe is that you can prepare the batter a day ahead and bake them in the morning. Anything that I can do in the evening to make my morning less hectic is a big do in my dictionary.


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 1/4 cups whole milk
  • 2 extra-large eggs
  • 1/2 pound unsalted butter, melted and cooled
  • 1 1/2 cups coarsely chopped fresh cranberries
  • 1/2 cup medium-diced Calimyrna figs
  • 3/4 cup coarsely chopped hazelnuts, toasted and skinned
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar


Preheat the oven to 375 degrees F.

Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Yield: 18 LARGE muffins

Banana Crunch Muffins

January 11, 2009

From Barefoot Contessa

I’ve been obsessed with trying out all of the recipes from Ina Garten in the past few months. Maybe because with all of the wonderful recipes out there, sometimes you wonder which one would turn out – and which ones would be successful. This was a big winner for me, since I love bananas and always find ways to incorporate them to our menu everyday.

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.