The other day while I was at the store I noticed that they were finally carrying the Hershey's Cinnamon Chips. I have been looking for these for the past year and had previously been unsuccessful in finding them, until now. If you haven't seen these they look like butterscotch chips but have a strong cinnamony (is that even a word?) flavor. If you tasted them alone you might think that they are too strong, but combine them with a cookie or a muffin and they are absolutely delicious.
While trying to come up with this recipe, I instantly thought of the coffee cake that I used to eat every morning in middle school. We had these really amazing bakers and they made these huge pans full of buttery cake that was topped with plenty of brown sugar and cinnamon. They would sell a humongous slice for 35 cents. Ah, those were the days, when I could eat buttery coffee cake everyday without any consequences. Well, now I have these muffins which by the way are lot healthier than that buttery coffee cake but they may have the one-up on flavor. If you can find these cinnamon chips try a bag. They are great in oatmeal cookies and about a billion other things.
Cinnamon Chip Coffee Cake Muffins
1 cup cake flour
1 cup minus 2 Tbs. all purpose flour
1 Tbs. Baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 cup sour cream (I used light)
1/2 cup milk
4 Tbs. melted butter,cooled
1 tsp. vanilla
5 oz. cinnamon chips (1/2 a bag)
1/2 cup finely chopped walnuts
1 Tbs. cinnamon
1/3 cup sugar
1. Preheat oven to 375 ° and grease muffin pan. In a large bowl mix together the flours, baking powder, salt and sugar. In a separate bowl combine the eggs, sour cream, milk, butter and vanilla. Add the wet ingredients to the dry mixing until just combined. Stir in the cinnamon chips.
2. In a small bowl, mix together the topping ingredients.
3. Drop heaping Tablespoons into each of the 12 muffin cups. Top with 1/2 Tbs. of the topping. Cover with the rest of the muffin batter. Slightly wet fingers and smooth the tops of the muffins. Top each muffin with a teaspoon of the topping.
4. Bake the muffins at 375° for about 15 minutes.