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Easy Cinnamon Chips & Nutmeg Muffins

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Move over chocolate chip muffins! Today, we are baking up a batch of flavorful cinnamon chip muffins, perfect for chilly mornings. These delicious muffins are wonderfully moist and have just the right amount of warming flavors of cinnamon, nutmeg and vanilla. Pair with a cup of coffee or your morning cup of tea for the perfect breakfast to bring a cozy touch to your day. Let’s gather the ingredients and get to baking! 

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Cinnamon Chip Muffins

If this is your first time baking muffins, do not fret! Only good things will come from baking this original recipe. It is easy, straight forward and so worth it in the end when you have a batch of delicious muffins perfect for sweater weather.  All you need are some common pantry and refrigerated items and a bag of cinnamon chips to create your next family favorite muffin recipe. 

If you can’t get enough of that warming cinnamon flavor, next time, try my mini cinnamon muffins recipe!

Equipment Needed:

  • A Large Bowl and a Medium Bowl: 2 bowls will be needed to separately prepare the wet and dry ingredients. The wet ingredients will then be poured into the dry ingredients. 
  • A Measuring Cup and Measuring Spoons: Needed to accurately measure out the ingredients. 
  • Wooden Spoon and Wire Whisk: Used to easily mix the ingredients. 
  • Muffin Pan and Cupcake Liners: A muffin tin that bakes 12 muffins is recommended, as this recipe yields 12 muffins. You can easily cut the recipe in half and use a muffin tin that bakes 6 muffins. I recommended using cupcake lines when baking muffins to help keep the muffins from sticking to the muffin tin. If you do not have cupcake liners, ensure to grease the muffin pan with vegetable oil spray, your favorite cooking spray or butter.
  • Ice Cream Scoop: When it comes time to spooning the batter into the muffin tin, using an ice cream scoop makes the job so easy.

Ingredients:

Dry Ingredients

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder: The baking powder will help the muffins rise in height. Ensure the baking powder isn’t old or expired to avoid flat muffins. 
  • Salt: Use common table salt or finely ground sea salt to help balance the sweetness of the muffins. 
  • Ground Cinnamon and Ground Nutmeg: These spices will bring a lot of flavor to the recipe. Use good quality spices for the best muffins. 
  • Cinnamon Baking Chips: I used Hershey’s cinnamon chips that are easily found in most grocery stores. I found these cinnamon chips to be of great quality, packing in lots of cinnamon flavor. 

Wet Ingredients

  • Milk: Use whole milk or your favorite milk substitute, such as almond milk or oat milk. 
  • Unsalted Butter: Opt for unsalted butter, so the muffins don’t become overly salty.
  • Egg
  • Pure Vanilla Extract
Cinnamon Chips

How to Bake Cinnamon Chip Muffins

Prep

  • Preheat the oven to 375°F (190°C). Line the muffin tin with paper liners or lightly grease the cups to prevent sticking.

Mix

  • In a large mixing bowl, combine the flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, and the Hershey’s cinnamon chips. Adding the cinnamon chips to the dry ingredients will coat them in flour and help prevent the chips from sinking to the bottom of the muffins. 
  • In another bowl, whisk together the milk, melted butter, egg, and vanilla extract. Make sure all the wet ingredients are fully combined to ensure moist and fluffy muffins.
  • Pour the wet ingredients into the dry ingredients. Gently fold wet ingredients into the flour mixture until just combined. Don’t over mix or else the muffins will become dense. About 20 folds should be good. 

Add the Batter

  • Using an ice cream scoop, spoon batter into the prepared muffin tin. Fill the muffin cups about two-thirds full of muffin batter. This will give the muffins enough space to rise and develop lovely rounded muffin tops.

Bake

  • Place the muffin tin into the center of the preheated oven. Bake for about 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

Cool & Enjoy

  • Remove the muffins from the oven and place on the stove top. Allow the muffins to cool in the pan for a few minutes. During this time, I like to add extra cinnamon chips to the top of the muffins. Since the muffins are still warm, the cinnamon chips will melt a little and stick to the top of the muffin. Enjoy!
Cinnamon Chip Muffins

Cinnamon Chip Muffin Variations

  • Toppings: For an extra touch of sweetness, drizzle these muffins with a simple powdered sugar glaze, cream cheese glaze or add a streusel topping. The added sweetness perfectly complements the cinnamon flavor.
  • Mix-Ins: For a bit of crunch, add chopped walnuts or pecans to the muffin batter prior to baking. For additional flavors, add chocolate chips or butterscotch chips.  
Cinnamon Chip Muffins

How To Store Muffins:

If you happen to have any leftover muffins, you can store them on the counter in an airtight container for up to 3 days or in the refrigerator for up to 5 days. Another option is to freeze the muffins in an airtight freezer friendly container to preserve for a later date. The muffins will last up to three months in the freezer. When you are ready to enjoy one, just pop a muffin out of the container and allow it to thaw at room temperature or in a toaster oven at low heat.

What To Serve With Muffins:

Cinnamon chip muffins are a wonderful snack on their own, but they are also a great addition to any breakfast or brunch spread. Below are some of my favorite brunch items of choice to enjoy with these muffins.

Common Questions:

  • What is the Yield? This recipe will yield 12 standard muffins.
  • Can this recipe be adapted to make mini muffins? Yes! The current measurements for this recipe should be enough to make over 24 mini muffins. Just bake the muffins for only 10 to 15 minutes at 350 °F.

Easy Cinnamon Chip & Nutmeg Muffins

Today, we are baking up a batch of flavorful cinnamon chip muffins, perfect for cool Autumn mornings. These delicious muffins are perfectly moist and have just the right amount of warming flavors of cinnamon, nutmeg and vanilla. Pair with a cup of coffee or your morning cup of tea for the perfect breakfast to bring a cozy touch to your day. Let's gather the ingredients and get to baking!
Servings 12 servings

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Wooden Spoon & Wire Whisk
  • Muffin Pan
  • Cupcake Liners
  • Ice cream Scoop

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup cinnamon baking chips

Wet Ingredients

  • 1 cup milk
  • 1/4 cup unsalted butter room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 375°F (190°C). Line the muffin pan with cupcake liners or lightly grease the cups to prevent sticking.
  • In a large mixing bowl, combine the flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, and the Hershey's cinnamon chips. Adding the cinnamon chips to the dry ingredients will coat them in flour and help prevent the chips from sinking to the bottom of the muffins. 
  • In another bowl, whisk together the milk, melted butter, egg, and vanilla extract. Make sure all the wet ingredients are fully combined for the most moist and fluffy muffins.
  • Pour the wet ingredients into the dry ingredients. Gently fold wet ingredients into the flour mixture until just combined. Don’t over mix or else the muffins will become dense. About 20 folds should be good.
  • Using an ice cream scoop, spoon batter into the prepared muffin pan wells. Fill the muffin cups about two-thirds full of muffin batter. This will give the muffins enough space to rise and develop lovely rounded muffin tops.
  • Place the muffin tin into the center of the preheated oven. Bake for about 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 
  • Remove the muffins from the oven and place on the stove top. Allow the muffins to cool in the pan for a few minutes. During this time, I like to add extra cinnamon chips to the top of the muffins. Since the muffins are still warm, the cinnamon chips will melt a little and stick to the top of the muffin. Transfer the cinnamon muffins to a wire rack to cool completely for an hour or so. Enjoy!

Did you enjoy this cinnamon chip muffins recipe to enjoy with your morning coffee? Your feedback in the comments takes just a minute to contribute and helps other brunch lovers find their next favorite recipe! Thank you for your time in trying out a new recipe and sharing your thoughts. For more, visit the recipes tab.

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