These buttery Cinnamon Chocolate Chip Muffins are moist, flavorful and full of buttery, cinnamon sugar swirls. Perfect for breakfast, lunch and dinner!

These buttery cinnamon chocolate chip muffins are swirled with ribbons of butter cinnamon sugar mixture

Cinnamon Chocolate Chip Muffins

HAPPY NEW YEAR! Cue the champagne pop and the confetti!  We’re kicking off this new decade with these cinnamon chocolate chip muffins, swirled with buttery ribbons of cinnamon sugar and studded with chunks of chocolate.

So, yeah. you could say we’re off to a good start.

cinnamon swirl chocolate chip muffins on a cooling rack

These chocolate chip muffins have the most tender, moist crumb ever and are literally injected with a buttery cinnamon sugar mixture. They’re like muffins on steroids, and damn, they are good.

cinnamon chocolate chip muffins drizzled with icing

Tips for Cinnamon Swirl Chocolate Chip Muffins

Muffins are pretty straight forward as far as baked goods go, but if you want perfect muffins every time we rounded up our best tips for moist cinnamon chocolate chip muffins!

  • Don’t sub out the greek yogurt: The acidity of the greek yogurt is essential to getting that high rise and keeping these muffins incredibly moist.
  • Don’t over mix the batter: Over mixing will lead to dry, tough cinnamon swirl muffins.
  • Follow the temperature directions closely: The key to a high rise and a crunchy top is the higher temperature for the first few minutes of baking!

cinnamon chocolate chip muffinwith a bite taken out

How to Make the Cinnamon Swirl:

The buttery cinnamon swirl is really what pushes these muffins over the edge. To get the best swirl, place the butter + cinnamon sugar mixture in a piping bag and poke the bag into each muffin multiple times to “inject” the cinnamon-y goodness throughout the muffins!

cinnamon chocolate chip muffins filled with ribbons of buttery cinnamon sugarNow I know, there’s a lot of  “new year, new me” and “resolutions” talk surrounding the New Year, and I’m all about committing to better ourselves. But, there’s absolutely no reason that cinnamon chocolate chip muffins aren’t included in that better version of you.

buttery cinnamon swirl chocolate chip muffins drizzled with icing

So here’s to many more delicious baked goods this new decade, including these cinnamon swirl muffins!

XX

Print

Cinnamon Chocolate Chip Muffins

These buttery cinnamon chocolate chip muffins are swirled with ribbons of butter cinnamon sugar mixture

These buttery cinnamon chocolate chip muffins are swirled with ribbons of a buttery cinnamon sugar mixture and loaded with chocolate chunks. There is truly nothing better to have as a warm breakfast treat!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: American
Scale

Ingredients

for the muffins

  • 3/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 3/4 cup greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup chocolate chips

for the cinnamon sugar swirl

  • 4 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 3 1/2 teaspoons cinnamon
  • pinch of salt

Instructions

  1. Preheat oven to 425°F. Line a muffin tin with 10 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
  2. First, make the cinnamon sugar swirl mixture in a microwave safe bowl, microwave the butter, sugar, cinnamon, and salt in 20 second increment, stirring between each. Repeat until the mixture is homogenous and the butter is fully melted. Transfer the mixture to a piping bag and set aside.
  3. In a large bowl, combine the  brown sugar, eggs, melted butter, greek yogurt, and vanilla extract.
  4. In a separate bowl, mix together the flour, cinnamon, baking powder, salt, and chocolate chips.
  5. Fold the dry ingredients into the wet, mixing only until combined. Having a few lumps in the batter is totally fine!
  6. Scoop batter into prepared muffin cups, filling just shy of the top of the cups. Snip off the top of the piping bag for the cinnamon sugar mixture and stick the bag into each muffin at varying depths, injecting each muffin a few times. Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
  7. Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.

Notes

Tips + Tricks

  • Don’t over mix the batter! Only mix until just combined.
  • If you’d like to make mini muffins, line 24 mini muffin cups with liners and reduce the temperature to 375° for the whole time. only bake for 8 minutes or until a toothpick inserted into the center comes out mostly clean.

Keywords: cinnamon swirl muffins, easy chocolate chip muffins, healthy chocolate chip muffins

delicious and easy cinnamon chocolate chip muffins with big cinnamon swirls

7 comments

Karen
Reply

I know you need ads to make your blog work, however, they are making me crazy. When I go to print a recipe the ad pops up ruining the document. Then I have to do it again, waste paper and hope it works. I love your recipes, but just get annoyed when that happens. I do not know if it bothers anyone else, but this morning it got in the way when I was in a hurry to get out of the house for an appointment. I actually took a couple more minutes to write you. Thanks for listening to me rant and continue to do a great job!

Sofi | Broma Bakery
Reply

Hey Karen! Thank you so much for taking the time to write out this thoughtful feedback–it’s genuinely really helpful and appreciated on our end 🙂 The ad in the print version of the recipe card shouldn’t have been there, so thank you for bringing this glitch to our attention! You shouldn’t see the ad there anymore. Have a great night and hope you enjoy these scrumptious muffins!

Matejka
Reply

Hi Sarah, I’ve been a follower for a few years now and am a big fan of your work. I’m not from the US and really can’t seeem to figure out what the cooling rack under the muffins is called and where I could order it. Could you help? Thanks and good luck with your work and everything else 🙂

Sofi | Broma Bakery
Reply

Hey Matejka! It’s just an antique cooling rack!

anna
Reply

When you show photos of these muffins with a glaze on top you really should provide that step and necessary ingredients in the directions. Also, not to pile on, but I find it so aggravating (and unnecessary) that all of your blog recipes show multiple photos of the final product when just one would suffice. I understand why you do this (assume it’s to allow for ads placements) but why not better utilize those spaces to show the various steps? In this particular case, it would be helpful to illustrate inserting the streusel in the muffin, what the batter looks like prior to filling the cups, etc.
Having said that, I really do think you have some excellent, creative recipes and hope you receive this in the spirit in which it is intended. Thanks for reading.

Sofi | Broma Bakery
Reply

Hey Anna! The glaze is a simple confectioners sugar and water–there’s not really a recipe to it and we did it as a last minute garnish, which is why we didn’t originally include it, but I hear you on that!

I’m sorry that you feel that way about the photos we use, but it actually has nothing to do with ads. Broma Bakery’s brand is food photography, so our goal is always to show the most beautiful food photos as possible! We do step by step break downs for more complicated recipes that require it, but the truth of the matter is that step by step photos take a lot more time to do, so we tend not to do them for simple recipes like muffins, cookies, etc.

We really do appreciate your feedback and are actively doing more step by step photos, especially as we move into a space where it will be much easier to shoot things in the kitchen!

heidi
Reply

These were good. I ate two, not even waiting for them to cool completely. But I got 16 out of the batter – not a problem! Just a comment 🙂 Mine did turn out a little on the dense side. I think it could have been the Greek yogurt I used. It had more milk fat in it than I tend to use (it was just what I had on hand). I also think I would fill each muffin halfway, swirl in the cinnamon mixture, and then dollop the remaining batter on top. The cinnamon swirl mixture just ended up oozing out everywhere and in some spots almost burnt because of the high heat in the beginning of the bake.

Leave a Reply

Your email address will not be published. Required fields are marked *