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
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
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.
Constance says
The weirdest muffins I’ve ever made. Gummy and didn’t rise. My baking powder was new. Not sure what I did wrong. Is there really 1/2 c oil in these? Or is it a misprint? I used my convection oven.
Deborah says
It is correct. I’ve made these dozens of times and haven’t had gummy muffins, so I’m not sure what went wrong. They may have needed to just cook a little bit longer.
Sue says
This recipe has excellent flavour but I found them to be a little dry for my liking
Alicia Smith says
Tender and delicious! Really like the cinnamon sugar on top.
Bee says
Can these muffins be frozen?
Shelly Semrad says
So- I made these this am after a quick google for a quick breakfast muffin for my boys- good lord. These are legit. Thanks for such a fabulous base recipe- I could see this with addition of oats, dried cherries, apples, nuts, even some pumpkin or pears- or just as they are- they are super good, super quick and a keeper for sure. Thanks again!!
wapexclusive@wapexclusive.com.ng says
Wow These are the cutest!! I’m forwarding this recipe on to all my preschool teacher friends. Adorable!
Nina Fenech says
I loved this recipe. It’s one of my favourite things to bake!!😋😋😋
Chriag Gupta says
I loved this recipe so much
Nancy Boucher says
I’m making these for a shower this weekend. I thought about baking them ahead of time and freezing them. Do these freeze well?
thank you
Deborah says
They should freeze great!
great baker says
I loved them, they were delicioso! So yum
great baker says
I loved this recpie so much
Chriag Gupta says
Same!
Jessi says
I did everything exactly as the recipe except the bake time, which ended up being 20 minutes for my 12 muffins.
The main thing is this is an easy and delicious recipe and something most everyone will have the ingredients for in their cupboard when you need to make a last minute snack to take to Bible study….like me. LOL!!
Sam Smith says
This recipe was perfect! Thank you!
Medha says
I tried this recipe. It was superb… Bon Appetit to those who try this recipe
Rachel Powers says
Awesome recipe! I filled the muffin tins a bit too much though and they came out deformed but they were still super yummy nonetheless!!
N Duarte says
Great, simple recipe! I borrowed a tip from another and I start baking these in preheated oven at 425F for 5 minutes then back down to 350F for the remaining bake time. This will give a nice rise in the center of the muffins! I also keep to 12 where the little extra batter gives that bakery appearance.
Dakota wilson says
i loved this so much that i will keep making it thank you so much and me and family love them so we love you thank you bye!!!!!!!