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.
Finley says
This was pretty good. I like to over mix it a little; it adds air, and makes mine really fluffy. I’m only 10 though, so what would I know.
Jade Credle says
im only 11 🙂
Barb says
I knew I would love this recipe. I actually had all the ingredients. Great way to start. First time I followed the recipe, figured out of respect for the person who took the time out to share it. Delicious! Kids were really loving the extra sugar and cinnamon on top. Second time, I used Almond milk, unsweetened, and substituted 4 oz of applesauce, plain, unsweetened for the 1/2 cup oil. Added bits of apple, nutmeg, and some chopped up nuts. Delish again! Both were a hit. Thank you for this easy recipe! Entire family loved it and the house smells so good while they’re baking.
Abby says
Absolutely so delicious!! I did add some bisquick because the batter was looking a little thin that could be because I used self rising flour though, overall incredible recipe flavor is like Cinnamon Toast Crunch times a million , 10/10 will be making again 🙂
mechelle allen says
I made these this morning cause I wanted Muffins but didn’t have a box mix. these were amazing!! so tasteful and moist!! definitely letting this recipe and will try some more of yours!! thanks
Carly says
Freakin delicious and so easy to make! I made some icing & sprinkled the cinnamon sugar on top too. This recipe is perfect 🙂
Bernadette says
These are much easier than Betty Crocker’s “French Breakfast Muffins” with a cinnamon topping. However, Betty is the winner here, both for flavor and texture.
Deborah says
I’m glad you found a recipe you like.
Chris says
I brought these to a small gathering. Someone came to me with their mouth full, pointed to the bitten muffin in their hand, and went, “Mmmmmmm!”
Deborah says
I love it! Thanks so much for the review – I’m glad you all loved them!
May says
I usually don’t write reviews on anything. I make a lot (and I mean a lot) of muffins. This one came out nice and fluffy and was so easy to make a quick batch for my kids. I used oat milk since my kids are lactose intolerant and it was so nice and fluffy. Not dry or anything which is nice. Thank you so much for the recipe!
Deborah says
I’m so glad you liked them – and thank you so much for leaving a review and rating. I really appreciate it!
Aarti says
they turned out perfect! I used half brown/half regular sugar with a touch of honey, applesauce in place of most of the oil, almond milk and flax eggs to make them vegan, and added a teaspoon of vanilla. Delicious!
Deborah says
I’m so glad you were able to make the recipe work for you! The substitutions sound great. 🙂
Destiny says
I loved this recipe !! only thing I changed was I used butter instead of vegetable oil . they turned out awesome delicious!
Deborah says
Thanks, Destiny – I’m so glad you enjoyed them!
Steph Steph says
Hi Destiny! Do you mind if I ask how much butter you used instead? Was it 1/2 cup of melted butter?? Thanks heaps in advance 🙂
John Doe says
I loved this recipe so much
Tay says
my son says 10 out of 10 I loved them too easy ingredients and they are like a little coffee cake.
C says
A little dry and the flavors aren’t super balanced
Kiera says
These are my families go to muffins! They are great as is, I like adding protein to muffins so my kids stay more full. I add a scoop of chocolate protein powder and 2 scoops collagen and a little bit of water to compensate for the extra dry ingredients. I also use melted butter instead of oil. We eat these about once a week for breakfast and the whole batch is gone within an hour lol. I don’t add the cinnamon sugar to the top because I’m too lazy but I bet it tastes even better with it! Totally recommend!
Deborah says
I love that you are adding extra protein – I want to try them your way now! Thanks for the comment and the review.
3girlsiluv says
This is the second time I’ve made this recipe. The first time I thought I forgot to add sugar because of the taste. Now the second time I added everything, including sugar, and they tasted the same which means they’re just not good. It must be the tablespoon of baking powder. What a waste of good ingredients. Please change your recipe or take it down. It’s not good and very bland.
Deborah says
I’m sorry you didn’t care for these muffins. I know not every recipe is a winner for everyone, but there are over 100 5-star reviews of this recipe, so I won’t be taking it down. We make these several times a month and love them. I hope you can find another cinnamon muffin that you love.
Shelby says
We loved these! Easy recipe and delicious results!
Deborah says
Thanks for the review, Shelby – I’m glad they were a hit!