Jumbo Cinnamon Chocolate Chip Muffins

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5 from 8 votes

Jumbo Cinnamon Chocolate Chip Muffins

These bakery style chocolate chip muffins are topped with cinnamon sugar and are so fluffy!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: muffins

Calories: 489kcal

Author: Kayla Burton

Equipment

Jumbo Muffin Pan
Mixing bowls
Whisk
Spatula
Scale/measuring cups
Measuring spoons
Wire cooling rack

Ingredients

2¼ cups (281.25 g) all-purpose flour weighed in grams (see metric tab) or spooned & leveled
¾ cup (150 g) 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 (236.59 ml) buttermilk room temperature
½ cup (118.29 ml) vegetable oil or other neutral oil
1 teaspoon vanilla extract
¾ cup (177.44 g) mini semi-sweet chocolate chips plus more for topping

Instructions

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.

Notes

Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.

Buttermilk: Use real buttermilk! I do not recommend substituting or using a DIY buttermilk in this recipe.

Cinnamon Sugar Mixture: Mix together about ¼ cup of sugar and 1 teaspoon of cinnamon for the topping.

Cinnamon: These can be made without the cinnamon in the batter or the cinnamon sugar on top for plain chocolate chip muffins.

Storage: Store muffins in an airtight container at room temperature for 5 days or in the freezer for 1 month.

Make Ahead: The batter can be covered and stored in the refrigerator overnight and baked the next day.

Regular Muffins: Distribute the batter between 12-16 regular muffin liners and bake at 375°F for about 15-20 minutes.

Mini Muffins: Bake 24-30 mini muffins at 350°F for 10-15 minutes.

Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

Nutrition