A family favorite, these Cinnamon Muffins are tender and sweet and filled with lots of cinnamon flavor.
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
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.
Amanda says
I might actually cry. I used to make this exact recipe years ago but I never wrote it down. I’d google “cinnamon muffins” and scroll through the story of the little girl who loves helping in the kitchen and muffin week. Then we moved and changed our internet service and google never brought me back here again. This week my teenager asked why I changed up the cinnamon muffin recipe. They used to be so much better.
Now here we are. You reposted and I’ve found you again. So thank you. 😘 We’ll have muffins again. 💕
Susan. says
I love these muffins 💕 I make muffins every Sunday I have tried a lot of muffin recipes. This is my favorite. I used it for a basic recipe easily adjusted and added mini chocolate chips. Yum
Sharon says
This was excellent
Friends asked for the recipe.
Cassandra Perez says
I love this recipe! It was simple to make with all very easy ingredients that I had on hand. It did take longer than 15 minutes in the oven, probably closer to 20, so be sure to do the knife test. But these muffins are delicious, moist, and I love the topping. It’s not too sweet either, which my boyfriend liked. Highly recommend! I’ll be making this again for sure.
John Doe says
I loved this recipe so much!
Bobbi says
This was a great muffin recipe. Especially for kids. The second time I made it I was out of milk, so I added vanilla Greek yogurt and vanilla extract and baked it in a cake pan instead. It was like coffee cake …love how versatile it is! Thanks!
Patricia says
I made this recipe this morning. After reading several peoples comments, I made a few changes. I used 3/4 cup of sugar,added more cinnamon, and used almond milk in place of milk. I turned the oven to 450for a few minutes then dropped to 375. They were good,but next time I will remember to spray the cupcake liners and add some vanilla extract to the recipe. Also I will try them without the sugar on top and replace with a drizzle of icing. To make them first thing in the morning for my grandkids before school, I mixed all the dry ingredients in a sealed container. Add the wet ingredients to the prepared muffin tinsel with liners and it was so quick and easy. Such a great simple recipe.
Kim walsh says
My daughter and i made them so incredible
Sara A says
This is a good basic recipe but I can clearly taste 4 tsp. of baking powder. Otherwise the recipe is good it just needs some tweaking.
Tzillah Schwartz says
forgot how easy muffins are to make. Really tasty too.
brenna haines says
these are my go to muffins now i’m obsessed
Jacquelynne Robellard says
This recipe is easy and the muffins came out perfectly.
Catherine says
I love this recipe! Added some finely chopped apple and the grandkids loved it.
Linda says
Just made these in my airfryer and the were delicious! Baked for 10 minutes. Thank you!
Lame Teboyame Moganetsi says
I loved it.. But made it with a twist. I used all purpose brown flour and added raisins and nutmeg.
Grace C says
I tried this recipe based on the fact that I mostly had cinnamon and not much else for a fun recipe. These turned out absolutely amazing! My mum and I just melted when we tasted them. Instead of cows milk, I used unsweetened almond and used only 3/4 of sugar. I also added a wee bit of chocolate chips just for a small taste each muffin. I highly recommend, thank you!