AUTUMN CINNAMON CHIP MUFFINS

Autumn Cinnamon Chip Muffins image

Provided by Teresa Jacobson

Time 1h

Number Of Ingredients 26

TOP MUFFIN:
1 c unsalted butter, softened
2 c sugar
1/2 tsp salt
2 tsp cinnamon
3 large eggs
1 tsp vanilla extract
3/4 c plain nonfat yogurt
2 1/2 c flour
2 tsp baking powder
1/2 tsp ground flaxseed (optional)
10 oz bag of cinnamon baking chips
BOTTOM MUFFIN
2 1/2 c flour
2 c sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground flaxseed (optional)
1/2 tsp salt
2 large eggs
1 1/3 c 100% pure pumpkin
1/3 c olive oil
2 tsp vanilla extract
TOPPING:
2 Tbsp sugar
2 tsp cinnamon

Steps:

1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners (trust me, you want to use the liners!)
2. FOR TOP HALF OF MUFFIN: In a large mixing bowl, cream together butter, sugar, salt, and cinnamon; add eggs and mix well. In a small separate bowl, combine flour, baking powder, ground flax, and cinnamon chips; add to wet ingredients and fold together just until combined. Set aside.
3. FOR BOTTOM HALF OF MUFFIN: In a separate mixing bowl, combine flour, ground flax, sugar, baking powder, cinnamon and salt. Make a well in center of flour mixture and add eggs, pumpkin, olive oil and vanilla; blend together until smooth.
4. Place a spoonful or two of pumpkin mixture into bottom of muffin liners. Top with cinnamon chip mixture until muffin cups are 2/3 to 3/4 full. In a small bowl, combine topping mixture and sprinkle over tops of muffins.
5. Bake in preheated oven for 24-30 minutes (depending on the size of muffin pan) or until a toothpick comes out clean. Jumbo muffins take about 30 minutes. Remove pan and allow to cool.
6. *** I added about 1/2c. chopped walnuts to half of the pumpkin mixture. I'm the only one that likes nuts in my house!