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Cinnamon Chip Muffins

 Cinnamon Chip Muffins
"I made quite a few changes to an Amish friendship bread recipe to come up with these sweet muffins," writes Kelley Sellers of Tallahassee, Florida. "They freeze, Florida. "They freeze well, so I usually make a double batch and save some for later."
18 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 package (3.4 ounces) instant French vanilla pudding mix
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips

Directions

  • In a large bowl, combine flour, pudding mix, cinnamon, baking powder,
  • baking soda and salt. In another bowl, combine eggs, buttermilk,
  • oil, honey and vanilla; add to dry ingredients. Whisk for 1-2
  • minutes or until combined. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 350° for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks. Yield:
  • 1-1/2 dozen, 18 servings, 1 per serving.
Nutritional Facts: One muffin equals 218 calories,

2 of 2

Cinnamon Chip Muffins (continued)

Nutritional Facts: 10 g fat (3 g saturated fat), 38 mg cholesterol, 142 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.