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These cinnamon chip muffins are bakery-level good—tested over six batches and made with homemade cinnamon chips that melt into every bite.
I perfected the ratios for fluffy texture and tall domes, so even if you’re new to baking, you’ll feel like a pro. As a self-taught baker, cookbook author, and known “muffin expert,” I’ve done the work so you can bake with confidence.
Homemade Cinnamon Chip Muffins
When I say I’ve tested this recipe to perfection, I mean it! I baked six rounds of cinnamon chip muffins to lock in that signature bakery-style texture with tall, golden domes.
My earlier batches were too wet, which caused flat tops and dense centers. After carefully adjusting the flour-to-buttermilk ratio and boosting the leavening with an extra teaspoon of baking powder, I finally landed on the perfect balance: a light, fluffy crumb with a beautifully domed top that holds up to all those molten cinnamon chip pockets.
But what truly sets these muffins apart are the homemade cinnamon chips. I created and tested my own cinnamon chip recipe after being disappointed by store-bought versions (many don’t even list real cinnamon!).
My homemade chips are buttery, rich, and deeply spiced—and they melt just enough in the oven to infuse every bite with warm cinnamon flavor. If you’re not ready to make your own, you can still use Hershey’s cinnamon chips, but the homemade ones make these muffins unforgettable.
As a self-taught baker known for bakery-style muffins and two published cookbooks, I don’t just share a recipe—I walk you through the process with pro-level tips and practical technique.
Let the muffins cool in the pan for 7 minutes after baking, then gently run a butter knife around the edges to release any stuck-on bits. That small touch makes sure every muffin comes out clean, intact, and ready to wow.
Ingredient Spotlight
Every ingredient in this recipe is doing important work—especially when you’re aiming for bakery-style muffins with tall domes, moist centers, and bold cinnamon flavor. Here’s how each one contributes (and a few expert tips along the way).
- All-Purpose Flour: Flour provides structure. I always recommend weighing your flour with a kitchen scale—especially when using larger amounts like this—so your muffins don’t turn out dry or dense. Four cups might seem like a lot, but it’s key to balancing the wet ingredients and helping the muffins rise tall without collapsing.
- Baking Powder: This is your leavening powerhouse. I tested six batches and found that bumping the baking powder up by one teaspoon was the sweet spot for creating those signature domed muffin tops.
- Eggs: Eggs bind the batter, add structure, and contribute richness. Four eggs might sound like a lot, but with the volume of muffin batter this recipe yields, it helps create a fluffy, cohesive crumb without becoming cakey.
- Buttermilk: Buttermilk adds tang, moisture, and tenderness to the crumb. It also reacts with the baking powder to give the muffins a soft lift.
- Vegetable Oil + Melted Butter: This duo gives you the best of both worlds: vegetable oil keeps the muffins incredibly moist, while melted butter adds that rich, bakery-style flavor.
How to Make Cinnamon Chip Muffins
My cinnamon chip muffins recipe is easy to follow so you can be successful even with no baking experience. Follow these simple steps:
For the Cinnamon Chips
- Prep oven and baking sheet: Preheat the oven to 225ºF. Line a baking sheet with a silicone baking mat or parchment paper.
- Combine ingredients: In a food processor, blend all ingredients until the mixture looks like coarse crumbs. If you don’t have a food processor, use your hands or 2 forks to work the mixture together.
- Finish dough: Use your hands to squeeze and press the mixture until it comes together into a soft dough.
- Roll out dough: Transfer the dough to a lined baking sheet. Press or roll it out into a thin, even layer, about 1/4-inch thick.
- Bake and cool: Bake for 30–35 minutes. The mixture will not change much in appearance, but will look a little more melted and less granular. The mixture will still be soft. Allow it to cool completely, it will harden as it cools.
- Cut chips: Use a knife to cut the cinnamon slab into small squares. This recipe will yield about 1.5 cups.
For the Muffins
- Combine dry ingredients: In a large bowl combine the flour, granulated sugar, baking powder, salt, cinnamon, and 1 ¼ cups of cinnamon chips, save ¼ cup cinnamon chips for the tops of the muffins. Stir with a spoon to combine and set aside.
- Combine wet ingredients: In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter, and vanilla extract. Stir to combine with a spatula.
- Combine wet and dry ingredients: Gradually mix the flour mixture into the wet ingredients, mixing just until combined. The batter will be very thick!
- Rest batter and prep oven: Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops: Line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the muffin cups to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press additional cinnamon chips on top of each muffin and sprinkle with sanding sugar.
- Bake and cool: Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Storage
If you plan to enjoy your cinnamon chip muffins within a day of baking, you can simply leave them uncovered at room temperature. They’ll stay fresh and soft for about 24 hours without drying out.
For storage beyond a day, line the bottom of an airtight container with a layer of paper towels. Arrange the muffins in a single layer, then lay another sheet of paper towel over the top before sealing the container. The paper towels help soak up any excess moisture, keeping your muffins from becoming too damp. Store them this way for about 4 days.
If you notice the paper towels are very damp after a couple of days, just swap them out with fresh ones to maintain that perfect texture.
Freezing Cinnamon Chip Muffins
To freeze, wrap each muffin tightly in plastic wrap. Then place them all in a freezer-safe container or a zip-top bag. They’ll keep well in the freezer for up to 3 months.
When you’re ready to eat one, just let it sit at room temperature for about an hour to thaw. If you’re in a hurry, unwrap and microwave it in 20-second intervals until warmed through.
More Cinnamon Recipes
- Cinnamon Spice Crazy Cake
- Easy Cinnamon Roll Casserole
- Brown Sugar Cinnamon Graham Crackers
- Churro Cupcakes
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Cinnamon Chip Muffins
Ingredients
- 4 cups (480g) all purpose flour
- 1 ¾ cups (347g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 4 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil
- 4 Tbsp (57g) unsalted butter, melted & cooled
- 2 tsp vanilla extract
Cinnamon Chips
- *If you want to skip the homemade cinnamon chips use 1 ½ cups of Hershey’s Cinnamon Chips
- ⅔ cup (132g) granulated sugar
- 3 Tbsp ground cinnamon
- 2 Tbsp vegetable shortening, or solid coconut oil
- 2 Tbsp corn syrup, or honey
Instructions
Cinnamon Chips
- Preheat the oven to 225ºF. Line a baking sheet with a silicone baking mat or parchment paper.
- In a food processor, blend all ingredients until the mixture looks like coarse crumbs. If you don’t have a food processor, use your hands or 2 forks to work the mixture together.⅔ cup (132g) granulated sugar, 3 Tbsp ground cinnamon, 2 Tbsp vegetable shortening, 2 Tbsp corn syrup
- Use your hands to squeeze and press the mixture until it comes together into a soft dough.
- Transfer the dough to a lined baking sheet. Press or roll it out into a thin, even layer, about 1/4-inch thick.
- Bake for 30–35 minutes. The mixture will not change much in appearance, but will look a little more melted and less granular. The mixture will still be soft. Allow it to cool completely, it will harden as it cools.
- Use a knife to cut the cinnamon slab into small squares. This recipe will yield about 1.5 cups.
Muffins
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, cinnamon, and 1 ¼ cups of cinnamon chips, save ¼ cup cinnamon chips for the tops of the muffins. Stir with a spoon to combine and set aside.4 cups (480g) all purpose flour, 1 ¾ cups (347g) granulated sugar, 4 tsp baking powder, 1 tsp salt, ½ tsp cinnamon
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter, and vanilla extract. Stir to combine with a spatula.4 large eggs, ¾ cup (177ml) buttermilk, ½ cup (118ml) vegetable oil, 4 Tbsp (57g) unsalted butter, 2 tsp vanilla extract
- Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. The batter will be very thick!
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press additional cinnamon chips on top of the muffins and sprinkle with sanding sugar.
- Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
