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.
Selena says
I was out of milk and substituted sour cream for it. Wonderful muffins! My family liked them as well, so this will be one recipe to keep and make again.
Amy says
I made these with oat milk instead of cow’s milk. They were delicious but stuck terribly to my muffin pans, and they seemed to lose all their structural integrity and crumble apart. I’m not sure if I’m to blame or the oat milk, I’m not exactly an avid baker. Nonetheless, we all enjoyed them!
rebecca says
My kids are always so happy when I make this recipe!
Debbie Larkin says
Soooo good. I mistakenly bought bread flour so I used it anyway. I added melted butter to the sugar cinnamon topping. My husband loves anything cinnamon so that’s why I tried it. Glad I did
Megan says
These are delicious as well as fluffy, tall, and beautiful! Great texture and flavor.
Riss says
These are easy to make and so good. Reminds me of snickerdoodles.
Deborah says
Thanks for the review – so glad that you liked them!
Cecilia Jacobs says
These were so good and so easy. I love that I can make them whenever the craving hits because they are made from pantry staples.
Ash says
For me I had to bake them way longer idk why maybe I filled them too much because I am using a 12 instead of a 18 cup tin
Sammi says
We make these all the time now. My kids love them.
Emma says
These were so easy to make, and I love that I have everything on hand so I can make them whenever the craving strikes.
Maya says
So easy! I love that I can whip these up anytime, and they are easy enough for my kids to help, too.
Sue Alderson says
Needs more sugar. The grandkids said it tasted like bland bananas. My grandkids, stinky and bob(those are their nicknames don’t worry) helped with the baking, so maybe they made it wrong. However, they were a fun experience that I will put in my scrapbook. Thank you sugarless recipes!>)
Deborah says
I’m so sorry they weren’t sweet enough for you. I’m not sure why they tasted like bananas, though. I hope you find a recipe more to your liking, but I’m glad that you all had fun!
Faith says
I agree they weren’t quite sweet enough for me so I added a couple more tablespoons of sugar. I also did a layer of the cinnamon sugar mixture at about halfway when filling the muffin tin. I also added about 1/2 tsp of nutmeg since my husband likes it.
The original recipe is great but these changes gave us sweeter muffins with that little nutmeg “extra something”.
Samantha says
These have become a favorite at our house. My kids are always so excited when I make them.
JDW says
Perfect!
Carter says
I’m 12 and it is amazing will make again!
Deborah says
Good job, Carter! I love that you are baking!
Nevaeh S. says
I love this recipe and it is so easy to do!!!! I am only 13 years old and trying to be a chef, and this is a great start for me, thank you so much for making this : )
Deborah says
Good job, Neveah! I’m so excited for you and all of the recipes you’ll make in the future.