On the road, I really love to have nice, homemade snacks to enjoy when hunger strikes. Baked goods are one of the best things to enjoy when traveling, as a little calorie boost can help for when you are going long stretches between meals.
Homemade muffins are a nice recipe to whip up the night before you head out; they travel well, and they're easy to eat on the go (car crumbs, aside). Before my last weekend getaway, I had gotten a hold of some cinnamon chips and was eager to try out a new recipe with them. I was leaning towards cinnamon chip scones (a la Starbucks), but decided to go with muffins.
These are great for a snack on the go, or to pair up with tea in the morning in your hotel room. Very yummy.
If you haven't worked with cinnamon chips before, you're in for a real treat. I recommend the King Arthur Flour brand because they are the best quality and natural flavorings.
Cinnamon Chip Muffins
Recipe makes 12 full-size muffins.
- 2 cups flour
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 egg
- 1/3 cup extra virgin olive oil
- 1 cup cinnamon chips
- 1/8 cup sugar (for topping)
Preparation:
- Preheat oven to 375. Fill your muffin tins with paper liners.
- In a large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and orange zest. Mix until combined.
- In a separate bowl, combine the vanilla, milk, egg, and olive oil. Once combined, bring the wet and dry ingredients together and mix until combined. Fold in the cinnamon chips as a final step.
- Spoon into your muffins evenly into tins and sprinkle a pinch of sugar on top of each. Bake for approximately 20 minutes — tops will be golden brown.
Transport muffins in an airtight plastic container. They will last several days, assuming you don't eat them all on the first day of your road trip.
