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.
Katie says
These turned out great. I added a splash of vanilla and also did 1T Turbinado sugar/1Tsugar/1t cinnamon for the top and it mad a great crust! Only have 12 muffin tin so used the rest of the batter in mini muffins and baked about 10 minutes. Also turned out great! Thank you! Great quick, accessible recipe!
sf says
Needs vanilla I will add next time. Seems like too much liquid I had to add more flour. Perhaps reduce milk a bit. Taste simple not overwhelming Liked
Shawn L says
Hubby loved this recipe so much had to make another batch later in the week ❤️❤️❤️
Deborah says
Thanks, Shawn – I’m so glad it was a hit for both of you!!
Matlyn says
I made these for a pastors meeting. They turned out really nice. They had great cinnamon flavor. I used an old ice cream scoop and got 18 muffins that were consistent in size and had a nice mound
on them. Will definitely make them again.
Samantha says
My kids all loved these
Ariana says
the muffins were good but could use a little bit more cinnamon in the batter itself so that the muffins could have a more powerful cinnamon flavor throughout the whole muffin, but overall my family enjoyed them a lot. So, thank you for sharing this recipe.
audrey says
this recipe was incredible for some one who lovesss cinnamon this recipe was spot on! thanks soo much!!!
Jess B says
I loved it and so did my kids! I messed it up a little and mixed all the wet and dry ingredients at once but they still turned out awesome! I would make these again!!! I like these more then the Blueberry ones I make. lol
Ana Diaz Corrales says
Jade Credle says
I really LOVE this recipe, my dad and sisters and aunties and cousins(thats right. my whole family smelled the muffins baking from a diff state and came over to try them.) all loved them! they are amazing and easy to make. i crushed up some cinnamon toast crunch and added it to the batter for some extra pizzaz.(and extra crunch). perfect, ten outta ten
Kevin says
I’m not sure what issues others are having with the recipe; the instructions and ingredients are very straight forward. This was a quick and easy treat, one that I’ll definitely return to for an addition to brunches.
Kat Gauna says
This is a great simple recipe for stuff most people already have in their cupboards. I also added a tsp of vanilla extract!
Christina says
I don’t typically comment, but I always check comments for substitutions. So, for those like me: I didn’t have any milk today! Instead I used about half a cup of whole greek yogurt and some water (maybe another half cup?) and it seems to have worked out just fine!
The muffins are exactly as you’d expect: sweet and cinnamon-y. Just like a snickerdoodle in muffin-form! Nothing super exciting, I suppose, but if you like cinnamon, these are great –and super simple (I had my 14-month old help me mix all the dry ingredients)!
Deborah says
I’m so glad you enjoyed them, and that you were able to make them work with what you have on hand!
Liz says
I can’t keep up the family is eating them up and requesting more . They are absolutely delicious.
Deborah says
I’m so glad the whole family loved them!
mia says
tastes great but it’s dry as hell even though i added buttermilk for extra moisture. i followed the recipe exactly, what did i do wrong??
Deborah says
I’m so sorry they didn’t turn out to your expectations. They may have been over-baked if they turned out dry.
Heather Glass says
This was delicious- I went down the middle on the baking powder and used 3 1/2 tsps. I didn’t have milk so I used heavy cream. I am in love with this recipe. So easy and delicious and most likely will have everything you need for baking on a whim.