Are you team muffins are cake or team muffins are something completely different. I’m more the latter, however I tend to make my muffins pretty differently and way less sweet. I don’t love an overly sweet muffin. Probably because it tastes like cake and I don’t like cake. These white chocolate cinnamon muffins are probably about as sweet as I’ll partake in before I start getting the cake ick.
To make these muffins I took my Raspberry Buttermilk Muffins which honestly are the basis for many of my muffin recipes because it’s just a solid buttermilk muffin. But in lieu of fruit filling, I added cinnamon and white chocolate chips. I like making muffins because they are pretty simple to make, you can freeze them, they are a great grab and go snack or breakfast.
Baking Tips
The baking times here are for your standard size muffins, however you could easily bake these into mini white chocolate cinnamon muffins by putting them in a mini muffin time. I would reduce the first high temp to just having the oven at 425, and reducing it to 350 when you put them in the oven and then maybe bake for about 10-12 minutes.
You could also make these into the larger bakery size muffins, and increase the baking time. Leaving the original 5 minutes at 425, and extending the lower temperature baking from 12-15 minutes to probably 15-20 minutes. These are just estimates though, and if they look golden and smell good definitely pull them out even if they haven’t reached those times.
White Chocolate Cinnamon Muffins Key Ingredients
- Buttermilk – I love making muffins with buttermilk, it gives a lot of flavor and balance especially when the flavors are sweet like white chocolate. I usually recommend actual buttermilk, not the substitute of vinegar and milk or buttermilk powder.
- Cinnamon – Vietnamese cinnamon is my favorite because I think it has the most flavor but any cinnamon you have is going to be just fine. Make sure it’s fresh!
- White Chocolate – I used Ghirardelli chocolate chips in these white chocolate cinnamon muffins because I had a ton of them in my pantry, however I would also advocate for swapping them for chopped white chocolate. It’s always a great swap and the chocolate gets a little meltier.
Ingredients
- 56 g Unsalted butter ¼ cup, melted
- 50 g Vegetable oil ¼ cup
- 50 g Granulated sugar ¼ cup
- 55 g Dark brown sugar ¼ cup
- 2 large Eggs room temperature
- 1 tsp Vanilla
- 180 g Buttermilk ¾ cup
- 250 g AP flour 2 cups
- 2 tsp Baking powder
- ¾ tsp Sea salt
- 2 tsp Cinnamon
- 100 g White chocolate chips ~½ cup
- Demerara or Turbinado sugar optional, for sprinkling
Instructions
- Preheat your oven to 425°F, line a muffin tin with cupcake liners, parchment squares or lightly grease.
- In a medium bowl, add your flour, baking powder, salt, and cinnamon and mix together.
- In a larger bowl add your melted butter, oil, and sugars and whisk together.
- Add your eggs and mix thoroughly until they are incorporated into the sugars and fats well.
- Add your vanilla and butter milk until the mixture is homogenous.
- Add your dry ingredients to your wet and use a rubber spatula to mix until they have just come together.
- Fold in your white chocolate chips so they are evenly dispersed.
- Scoop your batter into the prepared muffin tin. Fill each about ¾ full, maybe slightly more. I use a ¼ cup scoop to fill which fills perfectly.
- Optional Sprinkle the tops of your muffins with coarse sugar.
- Place your muffin tin on the center rack of your oven and bake at 425 for 5 minutes. At 5 minutes, reduce the temperature for 350°F and bake for another 12-15 minutes.
- Muffins are ready when golden brown on the top, fragrant and a toothpick comes out cleanly.
- Remove muffins from tray and onto a cooling rack immediately. Wait for muffins to cool slightly before eating. Store in an airtight container. Enjoy!
