These incredibly fluffy Cinnamon Chocolate Chip Muffins are perfect for your next brunch or picnic! They are sure to be a crowd pleaser with their warm cinnamon spice and rich chocolate chips.
Why We Love This Recipe
- It makes 8 jumbo, bakery style chocolate chip muffins.
- It combines the classic flavors of cinnamon and chocolate, perfect for breakfast or a sweet snack.
- The cinnamon sugar and mini chocolate chips sprinkled on top make these muffins extra special.
- It's an easy recipe for a quick breakfast on the go!
Looking for more tasty muffin recipes?
- All purpose flour
- Granulated sugar
- Baking powder
- Ground cinnamon
- Vegetable oil (or other neutral oil such as canola)
- Vanilla extract
- Mini semi-sweet chocolate chips
See recipe card below for quantities.
Substitutions & Variations
- If you don't love cinnamon, omit it from the batter and the topping for a delicious jumbo chocolate chip muffin recipe.
- Substitute pumpkin spice mix for the cinnamon for a fall version of these muffins.
- These jumbo muffins can also be made as regular sized or mini muffins! See the recipe card notes below for instructions.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
These easy cinnamon muffins only require a few simple tools to make.
- Mixing bowls
- Large ice cream scoop or spoon
- Jumbo muffin tin with liners
Step by Step Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
Step 2: In a separate medium bowl, mix together the eggs, buttermilk, vegetable oil, and vanilla extract.
Step 3: Fold the wet ingredients into the dry ingredients until a few streaks of flour remain, then add the chocolate chips and mix until just combined.
Step 4: Using a large ice cream scoop or a spoon, fill 8 jumbo muffin liners ⅔ - ¾ of the way full with muffin batter. Sprinkle the tops of the muffins with cinnamon sugar and mini chocolate chips.
Bake in a 425°F oven for 5 minutes, then reduce the temperature to 375°F and bake for an additional 15-20 minutes until the tops of the muffins are lightly golden brown and a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Tip #1 - Try not to over mix your batter to avoid tough or gummy muffins. Slowly folding the wet ingredients into the dry ingredients and stopping as soon as all of the flour is mixed in will result in light, fluffy muffins.
Tip #2 - Mix your cinnamon sugar to sprinkle on top of your muffins before making your batter. Combine ¼ cup of sugar with 1 teaspoon of cinnamon. Store the leftover mixture in an airtight container to use on your next batch of muffins or on cinnamon toast!
The oil in these muffins helps ensure the muffins turn out moist and fluffy.
Starting the oven at a higher heat encourages the batter to rise and begin to brown on top. Reducing the oven to a lower temperature then allows the muffins to bake all the way through.
Using real buttermilk will give you the best fluffy muffins, so I don't recommend substituting it. However, if you need to use a DIY version you can do so.
Room Temperature: Store in a Ziploc bag on the counter for up to 5 days.
Refrigerator: I don't recommend storing them in the refrigerator as this usually dries them out.
Freezer: These cinnamon sugar muffins with chocolate chips can be stored in an airtight container in the freezer for up to 1 month.
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Jumbo Cinnamon Chocolate Chip Muffins
- Jumbo Muffin Pan
- Mixing bowls
- Measuring spoons
- Wire cooling rack
- 2¼ cups all-purpose flour weighed in grams (see metric tab) or spooned & leveled
- ¾ cup granulated sugar plus more for topping
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon plus more for topping
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup vegetable oil or other neutral oil
- 1 teaspoon vanilla extract
- ¾ cup mini semi-sweet chocolate chips plus more for topping
- Preheat oven to 425°F and fill 8 jumbo muffin wells with liners.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and cinnamon.
- In a medium bowl, whisk together the eggs, oil, buttermilk and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients just until a few flour streaks remain. Then, fold in the mini chocolate chips.
- Fill muffin liners ⅔-3/4 full and then sprinkle with a mixture of cinnamon sugar and extra mini chocolate chips.
- Bake for 5 minutes at 425°F and then reduce the temperature to 375°F (without opening the oven door). Let them bake for another 15-20 minutes, until a toothpick comes out of the center clean (about 20-25 minutes total).
- Let the muffins cool in the pan for 10-20 minutes, then transfer them to a wire rack to finish cooling.
Sandy Woods says
I like the simplicity of this recipe. While I did substitute the buttermilk with powdered buttermilk (just went out and got buttermilk for my second batch), I had all of the other ingredients on hand. My husband thought I bought them from the bakery. I used cinnamon chips rather than chocolate chips. Today I will be making both!
Kayla Burton says
Hi Sandy! Thank you for your feedback - I've never tried them with powdered buttermilk or cinnamon chips and I'm happy to hear they were delicious! I'll have to get my hands on some cinnamon chips to try them with. Sounds so good!