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.
Mike says
Wow! These are the best…..I made them for work…..as of right now there are not going to be enough for work cause I keep eating them……..looks like I will be making another batch…..thanks for the easy to follow and great tasting recipe…..
Deborah says
I’m so glad you loved them! They are one of my favorites, too 🙂
Pamela Pauley says
Could I use applesauce instead of the oil?
Deborah says
I have not tried substituting, but I would guess that it would work. Let me know if you try it and how it turns out!
Alisha says
These muffins are great and easy to make! I looked up the ingredients in a calorie counter and if you make 15 muffins with all of the ingredients, they come out at about 190 calories each! Which is half the calories of a store bought/ bakery muffin!
Deborah says
And I think they taste better than store bought muffins! 😉
Becca says
Do you happen to have the nutritional vale/calories per muffin/etc for these muffins?
Deborah says
Right now, I don’t provide nutritional information, but it’s pretty easy to enter the information to get a count on an online calorie counter.
Ale says
Does the taste change if you use brown sugar, olive oil and skim milk?
Deborah says
I think it would change the taste quite a bit, especially with the olive oil. Vegetable oil is a pretty neutral oil, so the flavor of the olive oil would be a lot more prominent. They still might work, but they would taste different.
Chrissy says
I substituted apple sauce for the vegetable oil, turned out amazing! Thank you
Deborah says
Awesome – I’m going to have to try applesauce next time!
Amy says
I found this recipe on Pinterest last week, looking for a quick easy muffin recipe. My daughter loves cinnamon. These are PERFECT in every way. I packed one in her snack, and her lunch. She also had one for breakfast. I’d say they are a huge success. I have another batch in the oven right now. Thank you for sharing these!!!
Larabeth Miller says
Anyone have a problem with lumpiness in the batter? Tips? I didn’t want to over mix it like stated in the recipe, but what do I do?
Thanks!
Angel says
Love this recipe! 🙂 my husband isn’t a fan of cinnamon but he couldn’t get enough of these. Neither could our picky son. Thanks so much!
Deborah says
I love that even your husband loved them!! <3
Lisa says
I was making these muffins and when I was putting the batter in the muffin tin, I thought it looked a bit thin. But when you are making something for the first time you just go with it. Then I saw the eggs I had taken out but didn’t use. The batter survived the remix I had to do and the muffins were still delicious! 🙂 I have an autoimmune disease that has wreaked havoc with my memory. I just have to take it all in stride & not beat myself up over it. Your recipe is mistake proof!
Lisa
Deborah says
Haha – I think it happens to all of us!! I’m SO happy they worked out and you liked them!
gumbalina says
FINALLY A PINTEREST POST KEEPER THIS MORNING…..2 ingredient banana pancakes NOT SO MUCH….YUCK….. just pulled these babies out of the oven and I am already working on my SECOND muffin with butter. soooooo good with coffee…..A DEFINATE KEEPER! thank you
Deborah says
Awesome – I’m so glad you liked them!!
gumbalina says
after reading all the reviews I can’t wait to get off of work and go home and make some LOL muffins and a disney movie with the grandbaby!
Gina Malone says
I made these and few days ago and everyone loved these (especially our kids). I blogged about them as well:
🙂
Rachael G says
I’ve been trying different cinnamon muffins recipes, and have been disappointed until this one! They’re delicious and exactly as moist as I wanted. Thank you!
Sherlynn Teo says
I MADE THEM TWICE IN 3 DAYS. SUPER SUPER LIGHT AND YUMMY 🙂 THANK YOUUUU MY FAMILY LOVED THEM!!!
Deborah says
Awesome – so glad you have loved them!!
Sandra says
These are very good! I wanted a cinnamon muffin that wasn’t too sweet and not too heavy on the cinnamon. I was a tiny bit worried after I mixed the batter since it was very cinnamon colored but the final result was perfect for me! It made 12 muffins in my muffin pan – not the oversized ones but these may be slightly larger than a standard cupcake pan. I had another pan ready just in case but didn’t need it.
Deborah says
I’m so glad you liked them! My kids love these muffins, and I’m glad we could share them with you!