Now 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, 
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
- Cuisine: American
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
- 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.
- 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.
- In a large bowl, combine the brown sugar, eggs, melted butter, greek yogurt, and vanilla extract.
- In a separate bowl, mix together the flour, cinnamon, baking powder, salt, and chocolate chips.
- Fold the dry ingredients into the wet, mixing only until combined. Having a few lumps in the batter is totally fine!
- 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.
- Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.
Keywords: cinnamon swirl muffins, easy chocolate chip muffins, healthy chocolate chip muffins
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.
Leave a comment and rate this recipe!
These are amazing! I baked them for just 10 minutes instead of 15 after lowering the oven temperature and they came out perfect. Thank you!
★★★★★
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.
★★★★
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.
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!
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 🙂
Hey Matejka! It’s just an antique cooling rack!
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!
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!