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.
Keri says
My family loved these! So light and fluffy. Definitely making them again…
Momof7 says
I made these twice the first time i followed the instruction and they turned out very good but a little dry the second time i added 2 apples diced and tsp vanilla 1 tsp brown sugar to the topping and they turned out amazing thanks for sharing
Shona says
I only have self rising flour can I make them with that and take out the baking soda?
Deborah says
I have not tried it, but I would cut the baking powder down to 2 teaspoons instead of 4 and leave the salt out of the recipe. Let me know if you try and how they turn out!
Terra says
Can you substitute wheat flour? If so is it same ratio?
Isha says
I cannot eat egg so I made this with egg replacer and it worked great! I added apples that I chop, put in a pot, put in brown sugar and maple syrup. These are a fall go to.
SJ says
The muffins were great and even better when we added a vanilla glaze. The recipe was a great way to get my son to make the family breakfast.
It is me ricky my mom did the the first half of the message the muffins were amazing even though they were even better with glazing on them
Deborah says
Oh, Ricky – thanks so much for making these muffins! It makes me so happy when I see kids making my recipes!
Jeri says
These muffins are delicious. I usually make blueberries and corn. These are going into my rotation. I put all the batter in 12 muffins tins. They came out great – I baked them for 20 mins.
Deborah says
I’m so glad that you loved them!!
Gileanne says
How long would it have to be in oven if I use mini muffin pan to make them?
Laurie says
Wondering if anybody has made the muffins as mini sized and how long you cooked them. Trying to cut down calories and eat a mini size.
Kandice says
I added pie filling to it. They were yummy. But next time i’ll try it without it. Also replaced the oil with apple sauce.
Sadia says
I made these but am not sure why they cracked on the top and didn’t fully rise! What did I do wrong? I adjusted the temperature to Celsius and reduced by 20 as I have a fan oven. Was that a mistake?
Peggy says
These look delicious! Would it be okay to use the paper cupcake liners that I use for cupcakes?
Deborah says
Yes – that would work just fine!
Tonyia says
I made these today. They are very good. I think next time I make them I may add some apple pie filling in .
Deborah says
Ooooh, love the sound of the apple pie filling in these! I’m glad you liked them!
Kandice says
I was thinking the same thing. Adding apple to them.
GirlyD58 says
That’s what I’m doing! They’re baking as we speak. I found the batter to be rather thin. I’m thinking I’ll decrease the oil to 1/4 cup and possibly increase the flour by 1/2 cup
Jeannie says
Hello! I’m going to be making these in 2 days can’t wait! Is it possible to make the batter ahead of time or is it best to do right before baking? Also on Facebook someone said that 4 teaspoons of Baking powder was too much but is that why you used? Thanks so much! Super excited to try!
Deborah says
You wouldn’t want to make this batter ahead of time because the baking powder is activated by the liquid, so they need to be baked right away. And I’ve made these dozens of times with the 4 teaspoons of baking powder, and they work every time, but feel free to try less if you’d like. I haven’t tried decreasing the amount, so I’m not sure how they would turn out. I hope you love them!!
Jeannie Delgado says
Just came back to say AMAZING!!! Just the way you wrote the recipe! Thanks again! This has become a “Go To” for us!!! 💗
Kathy says
Have you or anyone else used mini muffin pan to make them? Please let me know I think my grandbabies would love them. Thanks, can’t wait to make them.
Lynne says
These look delicious. Can they be baked as a loaf or in a 13×9 pan instead?
Deborah says
I have only tried this recipe as muffins, so I couldn’t say for sure. My guess is that it would work, though. Let me know if you try and if it turns out!