Whole Wheat Cinnamon Muffins


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Do you like cinnamon?

These are a lovely treat for the cinnamon-lover, and no doubt a nightmare for the cinnamon-hater. Cinnamon muffins with cinnamon chips, and full of healthy ingredients like whole wheat white flour, wheat germ, applesauce, and Greek yogurt. Delicious!

It was also a very easy recipe to whip together, and I already had everything on hand, being a nut for those Hershey’s cinnamon chips. I started with the dry ingredients: whole wheat white flour, wheat germ, baking soda, salt, and cinnamon, using two teaspoons instead of one because, you know, they were cinnamon muffins!

dry ingredients in bowl

I whisked.

dry ingredients, whisked

I got out a smaller bowl for the rest of the ingredients: applesauce, cane sugar, Greek yogurt, vanilla bean paste, and one egg.

liquid ingredients

They looked a lot better once they were whisked together.

whisked ingredients, whisked

Next it was just a simple pouring of the liquid into the dry, and a gentle mixing with a spatula. I think the whole process from flour to incorporation took less than ten minutes.

ingredients poured

ingredients mixed

Last to go in, the cinnamon chips. I used just under 3/4 of a cup instead of the full cup suggested in the recipe.

dry ingredients, whisked

cinnamon chips at the ready

cinnamon chips going in

I folded them in , then scooped the batter into muffin tins. It was pretty thick batter, so in retrospect it was more of a plopping and then a scraping than a scooping. I used an offset spatula to try to smooth things out just a bit.

batter in tin

The recipe accurately predicted that I’d get the cups about 2/3 full, so once I felt the batter was more or less evenly distributed, I put the tray into the oven. In just over 15 minutes, they were done and smelled great. Mmm….cinnamon-y.

cinnamon muffins, baked, still in pan

muffins cooling on rack

muffins cooling on rack

I waited until the next morning to taste them, and then watched them get devoured at work until the bag was empty. So good! Full of cinnamon flavor with nothing else to get in the way. What a great idea.

cinnamon muffins

cinnamon muffins


Full confession, it does have a bit of that low-fat texture, only in that it doesn’t come off the paper as smoothly and perfectly as I’d like. But they’re fluffy and delicious and pretty good for you with some decadence provided by the cinnamon chips. Another good one to go into breakfast rotation for sure.


My version of Whole Wheat Cinnamon Muffins (adapted from Dinners, Dishes, and Desserts)


2/3 cup + 1/2 cup whole wheat white flour
1/3 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 – 1/2 teaspoon nutmeg
2 teaspoons vanilla bean paste
1/4 cup unsweetened applesauce
1/3 cup cane sugar
1 large egg
3/4 cup low fat Greek yogurt
3/4 cup cinnamon chips


Heat oven to 375 degrees; you will reduce the temperature later. Line or spray a 12-cup muffin tin.

Whisk together the flour, wheat germ, baking soda, salt, cinnamon, and nutmeg until well combined.

Separately, whisk together the applesauce, sugar, egg, vanilla, and Greek yogurt.

Add this to the flour mixture and stir gently just until incorporated. Fold in the cinnamon chips.

Scoop (or plop or pry) the batter into muffin tins, they’ll end up being about 2/3 full. Sprinkle a few cinnamon chips on top.

Reduce temperature to 350 and bake muffins for 14-20 minutes, until a toothpick comes out clean. Cool for about 5 minutes in the pan, then move to a wire rack.

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