Cinnamon Muffins Recipe

These cinnamon muffins are warm, soft, and filled with the comforting spice of cinnamon in every bite. Perfect for breakfast, brunch, or an afternoon snack, they’re easy to whip up with basic pantry staples and can be enjoyed fresh out of the oven or made ahead for busy mornings.

Why You’ll Love This Recipe

• Quick and easy to make with everyday ingredients
• Light, fluffy texture with a sweet cinnamon-sugar topping
• Perfect for meal prep, school lunches, or holiday brunch
• Customizable with mix-ins like raisins, nuts, or apples

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Ground cinnamon
• Salt
• Milk
• Vegetable oil
• Eggs
• Vanilla extract
• Brown sugar (for topping)
• Additional ground cinnamon (for topping)

Directions

1. Preheat the oven
   Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix the dry ingredients
   In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3. Mix the wet ingredients
   In a separate bowl, whisk the milk, oil, eggs, and vanilla extract until well combined.
4. Combine the mixtures
   Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
5. Make the topping
   Mix brown sugar and cinnamon in a small bowl.
6. Fill the muffin tin
   Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the cinnamon-sugar topping over each muffin.
7. Bake
   Bake for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool
   Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–28 minutes

Variations

• Add ½ cup chopped nuts, raisins, or diced apples to the batter
• Replace vanilla with almond extract for a different twist
• Top with a crumb streusel or glaze instead of cinnamon sugar
• Use buttermilk instead of regular milk for extra tenderness

Storage/Reheating

• Storage: Keep muffins in an airtight container at room temperature for up to 3 days
• Freezing: Freeze muffins for up to 3 months. Thaw overnight or reheat before serving
• Reheating: Warm muffins in the microwave for 15–20 seconds or in a 300°F oven for 5–10 minutes

FAQs

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free baking flour substitute for the all-purpose flour.

What type of cinnamon is best?

Ground Ceylon or Saigon cinnamon both work well. Use whichever you prefer or have on hand.

Can I use butter instead of oil?

Yes, melted butter can replace the oil for a richer flavor.

How can I prevent dry muffins?

Don’t overmix the batter and be sure not to overbake. Check doneness with a toothpick.

Can I use whole wheat flour?

You can substitute half the all-purpose flour with whole wheat for a slightly denser muffin.

Can I make mini muffins?

Yes, reduce the baking time to about 10–12 minutes and use a mini muffin tin.

Is it okay to skip the topping?

Yes, the muffins are still delicious without the topping, though the cinnamon sugar adds extra flavor and crunch.

Can I make the batter ahead of time?

It’s best to bake the batter right away for optimal rise, but you can refrigerate it for a short time if needed.

How do I know when the muffins are done?

A toothpick inserted into the center should come out clean or with a few crumbs.

What should I serve with cinnamon muffins?

They’re great with coffee, tea, or a dollop of butter or cream cheese on the side.

Conclusion

Cinnamon muffins are a simple yet delicious treat that delivers classic comfort in every bite. With their warm spice and soft crumb, they’re a favorite for all ages and occasions. Bake a batch today and enjoy them fresh or save a few for a grab-and-go breakfast during the week.

Print