Cinnamon Swirl Chocolate Chip Muffins – Deliciously moist muffins with cinnamon swirl centres and tops, http://ed-trio.com studded with chocolate chips and drizzled with a sweet cream cheese frosting!

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Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

I love my muffins, and surely you know that by now. I also love cinnamon rolls ever since I made them for the first time, so I decided to combine the two and create these delicious, moist Cinnamon Swirl Muffins!

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

These muffins are deliciously moist from using buttermilk and vegetable oil instead of butter. They are spiced with cinnamon, ginger, and a little nutmeg. They have a delicious cinnamon swirl in the centres, and on the tops, studded with chocolate chips, and are drizzled with a sweet cream cheese frosting.
Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

I love using buttermilk and vegetable oil instead of butter in my muffins, cakes, and cupcakes. It makes the batter beautifully silky, and the crumb scrumptiously moist and soft. Using buttermilk and oil instead of butter also means no creaming, making this recipe super quick and easy!

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Keep these muffins in an airtight container for up to a week. When I’m craving one of these, I like to warm mine in the microwave for 10 – 15 seconds… Enjoy!

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction
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Cinnamon Swirl Chocolate Chip Muffins

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yields 12 muffins

Ingredients

For the Muffins

  • 3 cups plain flour 375g
  • ¾ cup caster sugar 170g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/2 cup chocolate chips 90g, and some extra for topping
  • 1 large egg
  • 1 cup buttermilk 240ml
  • ½ cup vegetable oil 100ml

For the Cinnamon Swirl

  • 3 tablespoons unsalted butter 42g
  • ½ cup brown sugar 100g
  • 1 teaspoon ground cinnamon

For the Cream Cheese Frosting

  • ½ cup unsalted butter 115g, softened
  • ¼ cup cream cheese 55g, softened
  • 1 and ½ cups icing sugar 187g
  • 2 - 3 tablespoons milk

Instructions

For the Muffins

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and chocolate chips. Set aside.
  3. Whisk together the egg, buttermilk, and oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
  4. Divide the batter evenly between the muffin cases, filling only 1/4 way.

For the Cinnamon Swirl

  1. In a small, microwaveable bowl, melt the butter, then mix in the cinnamon and sugar. Add about ½ teaspoon of the mixture on top of each muffin batter, then using a fork, give it a swirl a few times. Fill with more batter until 1/2 full. Repeat with the cinnamon sugar mixture, then top with the remaining batter. Using the remaining cinnamon sugar mixture, create swirls on top. Sprinkle with the extra chocolate chips.
  2. Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until combined. Beat in the icing sugar until combined. Add the milk until smooth and at your desired consistency. Drizzle the frosting over the cooled muffins.

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

Cinnamon Swirl Chocolate Chip Muffins | Marsha's Baking Addiction

35 Comments

35 comments on “Cinnamon Swirl Chocolate Chip Muffins”

  1. Oh my these look DIVINE Marsha!! What a brilliant idea, and how super convenient and quick to get a cinnamon chocolate fix! Thanks for sharing! I love your photos too!

  2. I will definitely try this recipe, I love cinnamon rolls and muffins too – and I love that you used oil with buttermilk – and showed what the inside of the muffin looks like! Thanks for sharing!

  3. Marsha, you killing me with your delicious muffins, you know that! :* 🙂 I love cinnamon – ginger – nutmeg combo. It gives most perfect scent, my favorite. Also, I love how you used parchment paper for muffins, great idea.

  4. your swirl is a really great idea and one that i will use immediately! these don’t need a glaze, i’m sure, but i’d still add it. 🙂

  5. I don’t know how you come up with this stuff, but once again you’ve hit it out of the park! Oh, that’s right, you’re the baking queen after all!

  6. First of all: THANK YOU FOR ADDING THE METRIC MEASUREMENTS. You just saved me from having to convert all the stuff, I am endlessly grateful. Those muffins look divine and I am so going to try those out next weekend !

  7. You are the baking queen you can easily do whatever you wanted to do but I have to try it. The cinnamon flavor would be raised in the muffins. Looking forward to try it & serve to my family & friends

  8. Okay, but these photo mystify me. I mean, wow!! I loved seeing the before and after baking pics! It was like magic, Marsha. 🙂 So happy to come by and see all of the gorgeous, sweet deliciousness happening here. Pinning! P.S. Can’t wait to see the new post! 🙂

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