In my ideal world, I would actually take the time to make coffee CAKES more often — and they would turn out perfectly every time too. In reality, I escape into the world of muffins and scones so much more often because time doesn’t usually feel like it’s on my side. Time feels like it’s constantly wayyyy ahead of me and I’m just racing to keep up. This is why coffee cakes turn into muffins ➝ major time saver right there.
I’m seriously going out of my mind trying to create recipes when nothing seems to be in season besides citrus, so usually what I do is open up the kitchen cabinets/pantry and stare into space for a good 10 minutes trying to figure out something new I can make. That’s basically how these muffins came into being. Once upon a time I decided to stock up on as many bags of cinnamon chips as I thought a person might possibly needed, and then it turns out I used them… ohh… about NEVER. In the meantime I’d decided that homemade cinnamon chips were way better, and I also got distracted by so many other things, which meant those bags of cinnamon chips just sat there unused for the longest time. Evidently, that whole lack of anything being in season has encouraged me to clean up the pantry a bit and use things that have been sitting around, soooo muffins! They happened!
It’s really hard to explain these when everything is basically in the title: Fluffy muffins loaded with cinnamon chips — check. Crunchy coffeecake crumble topping — check. Goes good with coffee — check. I really have nothing else to say except that when muffins are this easy to make and taste that good, there’s really no reason to deny them. ;)
Fluffy cinnamon chip muffins topped with a classic coffeecake crumble - perfect to go with your morning cup of coffee!
- 5 1/4 ounces (3/4 cup) granulated sugar
- 1 tablespoon cinnamon
- 1/8 teaspoon salt
- 3 ounces (6 tablespoons) unsalted butter, melted
- 3 1/4 ounces (3/4 cup, spoon and level) whole wheat flour
- 6 3/8 ounces (1 1/2 cups, spoon and level) all-purpose flour
- 2 1/8 ounces (1/2 cup, spoon and level) whole wheat flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 1/2 ounces (1/2 cup) granulated sugar
- 2 5/8 ounces (1/3 cup) coconut oil
- 2 eggs
- 10 5/8 ounces (1 1/4 cups) low fat buttermilk
- 1 teaspoon vanilla extract
- 6 ounces (1 cup) cinnamon chips (store-bought or DIY)
- Preheat oven to 375ºF and grease 18 muffin cups* with nonstick spray.
- In a bowl, whisk together the sugar, cinnamon, and salt. Add the melted butter and whisk in to combine. Add flour and mix in completely. Use your hands to clump mixture together into a ball. Set aside while making muffins.
- In a bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), beat the sugar and coconut oil together. Beat in eggs one at a time, wiping down bowl and beater as needed, until all ingredients are thoroughly incorporated and mixture is paler in color.
- Mix together the buttermilk and vanilla.
- With mixer on lowest speed, mix in 1/3 of the dry ingredients followed by 1/2 of the buttermilk mixture, continuing to alternate in this manner until all has been added. Once the final 1/3 of the flour mixture is added, continue to mix until almost evenly incorporated. Finish folding together by hand just until batter is even. Fold in cinnamon chips.
- Divide batter evenly between the prepared muffin cups, filling each about 2/3 full. Break ball of crumble mixture up, leaving some bigger crumbs, and divide evenly over the tops of the muffins.
- Bake muffins in preheated oven for 15 minutes, and then reduce heat to 350ºF and bake another 2-5 minutes, until a toothpick inserted into the center of one comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature.
If you don't have enough pans to bake all 18 muffins at once, you can bake the first 12, let them cool for 10 minutes, and then take them out of the pan to bake the remaining muffins. Rinse the pan with cool water and dry before using again.