Cinnamon Muffins

A family favorite, these Cinnamon Muffins are tender and sweet and filled with lots of cinnamon flavor.

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You can expect to find muffins on the table at our house weekly. Along with these Cinnamon Muffins you can find these Brown Sugar Muffins, Chocolate Chip Muffins, or Banana Muffins.

We are a muffin loving family, and these Cinnamon Muffins are one of the most loved muffins in our house. I can always see my kids’ eyes light up whenever they smell these baking in the oven!

I found this recipe in an old family cookbook years and years ago, and they have continued to be a go-to for us.

I love that they are easy, fast, and that they always disappear. And that they are made with pantry staples! When all else fails, I know that I’ll have the ingredients on hand to make up a batch of these muffins.

Ingredients

• Flour: I use all-purpose flour.
• Sugar: You will need sugar for both the muffins and the cinnamon sugar topping.
• Baking Powder: For years, I made this recipe as I found it in an old family cookbook – with 4 teaspoons of baking powder. But I recently retested with cutting out a teaspoon, and they worked great, so only change to the recipe is the amount of baking powder.
• Cinnamon: You will also use cinnamon in both the muffins and the cinnamon-sugar topping.
• Salt: This is to balance the flavors – I like to use sea salt, but table salt will work as well.
• Milk: You can use what you have on hand – I usually use 2%. 1% or whole will work, and you may even be able to get away with skim milk or a nut milk, although I have not tested those. For an extra moist muffin, you could also use buttermilk.
• Oil: I will typically use vegetable oil, but any light oil should work. You could even use melted butter for more flavor.
• Eggs: You’ll need 2 large eggs. If you have time to set them out for about 30 minutes so that they are room temperature, it is best.

How to Make Cinnamon Muffins

In a large bowl combine the dry ingredients and whisk them together.

In a medium bowl, whisk together the milk, oil, and eggs.

Make a well in the center of the dry ingredients and pour the wet ingredients in.

Gently stir it all together. You don’t want to over mix.

Spray a muffin tin with cooking spray, or line with paper liners, and divide the batter evenly.

Combine the remaining cinnamon and sugar and sprinkle that over the top of the batter. Bake until the muffins are cooked through and a tester comes out clean.

Cinnamon Muffins Video

If you want to see how these muffins are made, watch the video above.

Storing and Freezing

Storing: Store any leftover muffins in an airtight container at room temperature. They are best if you eat them within a couple of days, but they should be good for up to 5 days.

Freezing: Don’t want all of the muffins now? These freeze well. I like to place the cooled muffins on a baking tray and place this in the freezer for about an hour. Once the muffins are frozen, transfer them to a freezer safe bag or container. Freeze for up to 3 months. You can remove them one at a time and let them thaw at room temperature or place them in the microwave for about 30 seconds.

Variations

Want to make this cinnamon muffins recipe a little extra special? I’m not going to lie – I think they are pretty perfect the way they are, but here are some changes you can make if you want to change them up.

• Add raisins or dried cranberries
• Instead of sprinkling the cinnamon sugar on top, make a streusel topping
• Add a couple teaspoons of vanilla extract to the batter.
• Replace the cinnamon with pumpkin pie spice.
• Make a simple glaze from powdered sugar and milk and drizzle it over the tops.

Looking for more easy muffin recipes?

Classic Bran Muffins
Apple Cinnamon Muffins
Oatmeal Muffins with Applesauce
Pumpkin Muffins with Chocolate Chips
Banana Chocolate Chip Muffins with Coconut

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Cinnamon Muffins

4.74 from 175 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 16 servings

Course: Breakfast

Cuisine: American

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A family favorite, these Cinnamon Muffins are tender and sweet and filled with lots of cinnamon flavor.

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Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 1 tablespoon baking powder*
• ▢ 1 tablespoon cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1 cup milk
• ▢ 1/2 cup vegetable oil
• ▢ 2 eggs
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon cinnamon

Instructions

• Preheat the oven to 375ºF.  Grease 18 muffins cups.
• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
• In another bowl, beat together the milk, vegetable oil, and eggs.  Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined – don’t over mix.
• Divide the mixture evenly between the prepared muffin cups.
• In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon.  Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.  
• Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

Video

Recipe Notes:

*The original recipe I printed here called for 4 teaspoons of baking powder. I have always made these muffins with that much baking powder, but the amount has been a concern for a few people. I have also tested them with cutting out a teaspoon of the baking powder and they still work perfectly, so the recipe has been changed to the lesser amount.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1muffin, Calories: 188kcal (9%), Carbohydrates: 27g (9%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 7g, Cholesterol: 25mg (8%), Sodium: 212mg (9%), Fiber: 2g (8%), Sugar: 14g (16%)

Keywords: Cinnamon muffins, easy muffin recipe, homemade muffins, muffin recipe