Cinnachip Muffins

Everyone's mom, grandma, sister, aunt or friend claims they have the best muffin recipe.  I decided to kick these muffins up a notch or two and make the best cinnachip muffins you have ever put in your mouth!  This rich muffin is filled with cinnamon popping in your mouth… well maybe not popping, more like melting in your mouth!  Mark, the master taste tester calls them "cupcakes!"  I need to educate him regarding the difference between a "cupcake" and a "muffin!"  Just because they both are baked in paper liners doesn't make them both "cupcakes!"  geez…  Oh and by the way, be sure to remove the paper before eating!  Just sayin…  The boys, (Roscoe and Wally) are hot on his heels when they hear a container open in the kitchen!  I swear they can smell cinnamon or chocolate from the next county!  I made two batches of these muffins with two different brands of cinnamon chips.  Let's just say I ordered one brand (of which I won't mention the name) from a "speciality" shop and the other was none other than Hershey Brand Cinnamon Chips purchased in the baking aisle at your local grocer's.  Well the Hershey brand won the taste test hands down!  In the future I will only be using Hershey brand cinnamon chips!  Dig out your muffin tins and bake a batch of these scrumptious muffins!  The aroma that fills your house is aaamazing!!!  Enjoy!

Cinnachip Muffins

Ingredients:
3 1/2 cups flour
3/4 cup granulated sugar
3/4 cup dark brown sugar (the dark brown has a richer molasses flavor, but light works well also)
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1 1/2 cups whole milk
1/2 cup sour cream
2 extra large eggs
1 stick unsalted melted butter
10 oz package Hershey Cinnamon Mini Chips
Paper Liners

Streusel Topping:
3/4 cup flour
3/4 cup dark or light brown sugar
1/2 cup rolled oats
1 stick of cold unsalted butter cut in pieces
1/4 teaspoon kosher salt
1 teaspoon cinnamon

Directions:

Sift flour, baking powder, baking soda and cinnamon in a large bowl.  Add kosher salt and whisk, set aside.  Whisk eggs, milk and sour cream in a large bowl.  Add flour mixture and melted butter.  Mix well.  Add cinnamon chips and mix.  Line 2 - 12 cup muffin tins with paper liners.  I use an ice cream scoop to fill the paper liners.  Fill almost to the top of the liner.

For Streusel Topping:

In food processor or using pastry cutter (food processor is fast and easy!)  combine all ingredients and pulse until mixture becomes crumbly.  Sprinkle about a tablespoon of streusel on top of the batter.  Bake at 375 degrees for 15-18 minutes.

Best enjoyed fresh, hot out of the oven with a steamy cup of coffee!  Muffins will keep for several days in air tight container or they also freeze well.

© photography and editing provided by  n e l o u G R A C E

muffin ministry

A bit of sunshine…

     Sweet, simple, and delicious poppy seed muffins will add sunshine to your day!  These muffins are my "go to" muffins to package up and take to family and friends.  I have always enjoyed trying new muffin recipes.  Over the years I have taken my "muffin ministry" on the road.  Reminds me of a childhood song… "oh do you know the muffin man?"  Nothing warms my soul more than wrapping up fresh-baked muffins in pretty little packages to share with a few special friends.

My dear mother in law Barbara shared this recipe with me many years ago.  As you can see the page has seen better days!

The page from the cookbook may not have stood the test of time, but I guarantee you these amazing muffins do!  If you would rather make loaves of bread this recipe makes 2 loaves.  The bread and muffins freeze well too (if there are any left over, of course)!

Orange Glazed Poppy Seed Muffins

Ingredients:

3 eggs
1 1/8  cups vegetable oil
2 1/4  cups sugar
1 1/2   cups whole milk
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla
1 1/2 Tablespoons poppy seeds

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

In a mixer combine eggs, oil, sugar, vanilla and almond extract.  Mix well.  In a separate bowl sift flour and baking powder.  Whisk in the salt.  Do not skip the sifting, you will have lumps in your batter if you do not sift!  Alternate flour and milk to the mixing bowl and beat until well mixed, about 2-3 minutes.  Line muffin pans with your favorite muffin/cupcake liners.  Bake at 350.  If you are making bread, bake one hour or until toothpick inserted comes out clean.  Muffins take about 15-18  minutes.  Be careful to not let them get too brown.  They look a little anemic but trust me, do not over bake!  I usually find 18 minutes is the perfect amount of baking time.  Cool muffins on a cooling rack.  I take a toothpick and poke several holes in the tops of the muffins.  After the muffins have cooled, spoon the glaze over each muffin.  Makes 32 muffins.  I know what you are thinking… "why 32?"  I have tried to get 3 dozen from the batter but it just never happens.  The average is "32!"

Tip:  I always use extra large eggs in my recipes.

Put the tea kettle on or brew a cup of coffee, pull up a chair and enjoy!  Thanks to my mother in law Barbara for sharing this recipe!  They have truly stood up to the "taste" of time!

© photography by  n e l o u G R A C E