Swapping chips around

I saw a recipe for Chocolate Chip muffins and decided I think my family would much prefer them as Cinnamon Chip muffins - specifically Cinnamon Chips from Gygi... the only issue is you'll pay as much in shipping as the chips so... know ahead they are worth every penny, just ignore you are paying a crazy cost for them. These muffins are huge! They have giant crowns and are worth every bite. The boys were out camping and while I had some things to do in the kitchen after my morning walk I decided muffins should probably be on that to do list. These mixed up very easily, I was a little worried about piling on that much batter, but you know what? They worked perfectly and rose beautifully. I mean yes they stuck to the pan a bit and some of the tops came off without their bottoms, but tacos fall apart and we still love them... muffins can too! On reheat - these were great in the microwave with some butter - so good - warm and homey. Just don't tell my doctor who is trying to get me to eat fewer carbs and maybe not Cheese It's for breakfast... muffins are a better choice - right? Maybe?

Cinnamon Chip Muffins
Ingredients
4 cups (480g) all-purpose flour,
1 ½ cup (300g) granulated sugar
4 tsp baking powder
1 tsp salt
¼ tsp nutmeg, can also use cinnamon
4 large eggs
1 cup (240ml) whole milk or 2% milk, can also use buttermilk
½ cup (118ml) vegetable oil
4 Tbsp (57g) unsalted butter, melted & cooled
2 tsp vanilla extract
2 cups cinnamon chips, divided

Instructions
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
Gradually mix the dry ingredients and 1 ½ cups cinnamon chips into the wet ingredients, mixing just until combined. The batter will be very thick!
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining cinnamon chips. Sprinkle them with sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.