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.
Joy says
This recipe was amazing! My family enjoyed them
Lori says
I just made these for the first time this morning. They turned out beautiful and they tasted yummy!
HM says
I loved this recipe! So easy and so tasty. Went well with my morning coffee 🙂
B says
Simple, quick, cosy, and yummy! Plus it is a very customizable recipe. My muffins turned out so soft and delicious. I added some pumpkin spice and used soy milk instead of regular. It worked out perfectly. Used mostly brown sugar and a little bit of regular granulated sugar. Thank you for the recipe!
Averie says
These muffins were some of the best I ever had! They were nice and light, and had so much cinnamon flavor. I thought it was a really good idea to put the cinnamon on top of the muffins. Would make again! 😊👍🏻
Lily says
This recipe is awesome. The muffins tasta amazing!
Fatima Were says
Can I skip adding the cinnamon and sugar on top?
Madeline says
Tasted so sweet, they were so fluffy 🙂
Ariel Peretz says
I made this delicious muffins receipe and they turned out Fabulous.
Thank You Very Much
Ariel
Vilya Thomas says
The muffin is tender, has good texture and a good crown. However, it does not have a disernable cinnamon flavour. I added an extra teaspoon of cinnamon after tasting the batter and it made no difference. I gave one to my girlfriend who is brutally frank with critiquing my baking and she made the same observation after sampling. It is my suggestion that the cinnamon content be revisited in the main recipe ingredients. It definitely needs more cinnamon perhaps 2Tbsps.
Racquel says
This is the muffin recipe you want to make!! Perfect muffins, easy to make. So moist and delicious! My family thanks you! Especially my 7yr. old 🙂
Me says
I just made these for breakfast and my family likes them. I have a question though. Why do they taste like banana bread?
Deborah says
I actually just made these for breakfast this weekend, too! I have never had them taste like banana bread, so I’m not sure why yours did?
Madeleine says
These turned out so well! I decided to use strusel crumb topping instead of cinnamon sugar, and it was fabulous! Chopped apple would be a great addition if you want to experiment. Great for welcoming in fall!
--- says
I don’t care about it. Mine are better.
Jayne says
I substituted the 1/2 oil for 2/3 margarine and they turned out perfect. They rose like little mountains 🙂
Mf says
I’m curious how all of these people tried this recipe, but no one questioned the amount of baking soda? 4 tsps is a lot and I made the first batch and had to throw it out because of the bitterness.
Deborah says
It should be baking powder, not baking soda – that could be why they were so bitter?