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.
Mikayla says
I make these muffins for my mom and she loves them so much! They’re a quick and easy grab for breakfast and reheat very well! I also add ½ a tablespoon of vanilla to the batter which makes them even more yummy!
Justine says
Yummy!!!!
Julia says
It was a hit! Made them into mini muffins only took 10 minutes in the oven. Will save to favorites.
Ceri Castle says
It was so yummmy. Thanks so much
Michael says
Oh my gosh! These were phenomenal! So soft and tasteful! I even substituted egg replacer (making it vegan – for those who consider sugar vegan) and they were just as good! So tasty, they will be a go to muffin recipe any time I need a quick treat!
Jesseca says
I saw you post these on Instagram forever ago and we’ve been making them ever since. It’s the perfect easy muffin base. We found that a few small changes made them perfect for us. I sub apple sauce for the oil, use coconut milk instead of regular, and add blueberries. Super tasty and made regularly here.
Samantha says
I didn’t have any eggs, so I substituted with one large banana, and did everything else the same as called for and they turned out phenomenal. My daughter loved them too!
Bev says
Just made these as I had all ingredients on hand, very light and delicious straight out of the oven. I wanted to try apple sauce instead of oil but didn’t want to risk it….I will next time!
Tina says
I woke up with a craving for cinnamon muffins but have never made them. This recipe was perfect!!! The taste and texture was exactly what I was hoping for. Definitely will make these again cuz they won’t last long.
Elisa says
I used your recipe with gluten-free all purpose flour, coconut sugar and dairy-free milk (due to food intolerances), and they were delicious! Much more moist and springy (rather than dry and dense) than many gluten free baked goods I’ve tried making. My family didn’t know they were GF and DF until I told them after they approved the results. Thanks for the simple and tasty recipe (easily tweaked for food allergies).
Jasmine says
Made these with flax seed because of my egg allergy. They are delicious and very moist 10/10 hands down. They were a hit with the kids also. thanks for the recipe!
Deborah says
Yay! My family loves them, too!
Carolyn Jones says
Just found this recipe. I’m going to make them & put some kind of frosting on them. Maybe chream cheese
Bev says
I made mini muffins to take to my in-laws. Baked at 350 for 10min… turned out great! I will probably add 1/4 cup more sugar next time…I think it should be a bit sweeter… I mean if I’m going to eat sugar and cinnamon for breakfast I want it to be sah-weeeet! 🙂
Receitas says
Simple and delicious!
jeanette says
Our family loves these muffins!
Nicole says
These are just “ok”. Very simple, nothing too exciting. Baked up nicely but cinnamon flavor was not strong enough in my opinion and needed something more, maybe a streusel topping(?). Just kind of boring.