Basics | Desserts | My Recipes
Cinnamon Chocolate Chip Muffins (High-Altitude)
These are the muffins you make when you want cinnamon flavor that actually tastes like cinnamon. Not a hint. Not a whisper. Full cinnamon. The batter is swirled—part plain, part cinnamon-heavy—so every bite has contrast. Chocolate chips for sweetness. Cinnamon sugar on top for crunch. They freeze perfectly, reheat in 20 seconds, and disappear faster than you can make them.
This is a high-altitude recipe, tested at 7,000 feet elevation in Utah. At altitude, muffins need less leavening or they rise too fast, then collapse. The baking powder and sugar are reduced so the muffins dome properly and stay fluffy. A tablespoon of milk is added so they don’t dry out. If you’re at sea level, this recipe still works—just increase the baking powder to 2 teaspoons, the sugar to 1/2 cup, and remove the extra tablespoon of milk.
The technique is simple: mix wet, mix dry, combine gently, fold in chips. The twist is the swirl—you take a third of the batter, load it with cinnamon, then fold it back in without fully mixing. This creates streaks of intense cinnamon throughout instead of uniform blandness. The cinnamon sugar on top adds texture and visual appeal. These are breakfast muffins that work as dessert.
Make a batch, freeze half, eat the rest within two days. Or don’t freeze any and watch them disappear. Your choice.
Cinnamon Chocolate Chip Muffins (High-Altitude)
Fluffy muffins with cinnamon swirl and chocolate chips. Tested at 7,000 feet. Cinnamon sugar topping. Perfect for freezing and reheating.
Ingredients
Method
- Preheat oven to 350°F for home oven (325°F if using convection). Spray a 12-cup muffin tin with nonstick spray and dust with flour, or line with paper liners.
- In a small bowl, whisk together melted butter, eggs, milk, and vanilla until combined.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt. Don’t add cinnamon yet—save it for the swirl.
- Pour the butter mixture into the flour mixture. Stir gently until just combined. Don’t overmix. The batter should be thick and slightly lumpy.
- Fold in chocolate chips.
- Transfer 1/3 of the batter to a separate bowl. Add the tablespoon of cinnamon to this portion and mix until combined.
- Pour the cinnamon batter back into the main bowl. Use a spatula to fold it in lightly—just 3-4 strokes. You want visible swirls of cinnamon batter, not a uniform mixture. Stop before it’s fully mixed.
- Scoop batter into prepared muffin tins using a scant #12 scoop (about 1/4 cup per muffin). The cups should be about 2/3 full.
- Sprinkle a generous amount of cinnamon sugar on top of each muffin. Don’t be shy—this adds a crunchy crust and visual appeal.
- Bake for 16-18 minutes (home oven) or until a toothpick or small knife inserted in the center comes out clean and the muffin bounces back when pressed gently. The tops should be golden and slightly domed.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
High-Altitude Recipe: This recipe is tested at 7,000 feet elevation (Utah). At altitude, too much leavening causes muffins to rise rapidly, then sink in the center and dry out. The baking powder is reduced to 1 3/4 teaspoons (instead of the typical 2 teaspoons) and proportions are adjusted to create a stable dome and moist crumb. If you’re baking at sea level, increase baking powder to 2 teaspoons for proper rise. Increase the sugar to 1/2 cup. And reduce the milk to 1/3 cup.
Why Swirl the Cinnamon: Mixing all the cinnamon into the full batter distributes it evenly, which sounds good but tastes bland. You don’t get cinnamon flavor—you get beige. By concentrating the cinnamon in a third of the batter and swirling it back in, you create pockets of intense cinnamon flavor. Every bite is different—some plain and chocolatey, some cinnamon-forward. This technique is better than uniform mixing.
Room Temperature Eggs: Cold eggs don’t emulsify properly with melted butter. The butter can seize and create lumps. Room temperature eggs blend smoothly and create a more uniform batter. Take eggs out of the fridge 30 minutes before baking, or place them in a bowl of warm water for 5 minutes.
Melted Butter, Slightly Cooled: If the butter is too hot, it will cook the eggs when you mix them together. Let the melted butter cool for 2-3 minutes before adding it to the egg mixture. It should be liquid but not steaming.
Mini vs Regular Chocolate Chips: Mini chocolate chips distribute more evenly throughout the batter. Regular chocolate chips work but sink to the bottom more easily. If using regular chips, toss them with a tablespoon of flour before folding in—this helps them stay suspended in the batter.
Don’t Overmix: Overmixing develops gluten and creates tough, dense muffins. Mix the wet and dry ingredients until just combined—some lumps are fine. When folding in the cinnamon swirl, stop after 3-4 strokes. Visible streaks are correct.
Cinnamon Sugar Recipe: Mix 1 part cinnamon to 3 parts white sugar. For this recipe, use about 2 tablespoons cinnamon to 6 tablespoons sugar. Make extra and keep it in a jar—it’s useful for toast, oatmeal, and other baked goods.
Muffin Tin Preparation: Spraying with nonstick spray and dusting with flour creates a slight crust on the outside of the muffins and helps them release cleanly. Paper liners work but the muffins won’t have as much texture on the outside. For the best rise and texture, use the spray-and-dust method.
Scoop Size: A #12 scoop (about 1/4 cup or 60ml) gives you standard-sized muffins that dome nicely. If you don’t have a scoop, fill each cup about 2/3 full. Don’t overfill or the muffins will overflow and bake unevenly.
Testing for Doneness: Insert a toothpick or steak knife in the center of a muffin. It should come out clean or with a few moist crumbs—no wet batter. Press the top of the muffin gently—it should bounce back. If it leaves an indentation, bake for another 2 minutes.
Cooling: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. This allows them to set without overcooking from residual heat. If you leave them in the pan too long, the bottoms get soggy from trapped steam.
Freezing: These muffins freeze perfectly. Let them cool completely, then place in a freezer bag or airtight container. Freeze for up to 3 months. To reheat, microwave for 15-20 seconds. They taste freshly baked. You can warm them in a 350°F oven for 5-7 minutes, but eat right away or they dry out.
Storage: Store at room temperature in an airtight container for up to 3 days. After 3 days, they dry out. If you won’t finish them in 3 days, freeze the extras immediately.
Variations: Swap chocolate chips for white chocolate chips or butterscotch chips. Add 1/2 cup chopped walnuts or pecans for crunch. Replace half the chocolate chips with dried cranberries or raisins for a different flavor profile. Add 1 teaspoon instant espresso powder to the batter for mocha-cinnamon muffins.
Nutrition: 325 calories per muffin.
