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.
Patty says
My husband and I love these muffins!! I added chopped walnuts. I also divided the batter into 12 muffin cups, then put them in a 450° oven, and after 5 minutes turned the oven back down to 350° for another 9 minutes. We were treated to over the edge muffin tops, bakery style…only homemade.
Payten Biggerstaff says
I loved this recipe! It was so quick and easy to make, all things I have on hand, plus, my husband all but devoured them, which means they were amazing!
Deborah says
I’m so glad they were well loved! 🙂
Adysen Trout says
Very helpful thank you so much!🤗
Jen Tackett says
Perfect from the start! This is a wonderfully moist and tasty muffin. They were gone before they had a chance to cool. Winner
Hannah Ruth says
I was looking for a muffin recipe that’s not to sweet and this was perfect! The batter made 6 big muffins and some little ones. If you do make little one take them out first. When they came out I put some butter on top and put my left over cinnamon sugar!♡♡
DianneG says
I used to make an organic boxed apple cinnamon muffins my kids loved. But I can’t find it any more. So after searching online and seeing too many labor intensive apple cinnamon recipes, I did a search for just cinnamon muffins and found your recipe. I altered it by substituting 1/2 cup apple sauce for the vegetable oil. I also make 12 larger muffins instead of 16. I found it keeps better without the added sugar/cinnamon sprinkled on top. If I am making them for immediate needs then I include it. But if I want them for breakfast for the week, I leave it off. This has become our go to recipe for muffins. Thank you! Just a note: I buy the individual apple sauce cups and one is the perfect size. This way a whole jar of apple sauce doesn’t go bad.
Joy says
Tried this recipe and my husband said it was the best muffin he has ever tasted! So this one is a keeper..gotta keep hubby happy😉
Hollie says
I made this and used pumpkin pie spice and less sugar, my kids love them. Thanks
Alma says
The. Best. Recipe. Ever.
I made two batches of 12 and they turned out AMAZING.
Added more cinnamon though, I’m a sucker for that <3
Sionainn says
Really tasty and easy. I might have put too much cinnamon though, they have a bit of a bitter aftertaste. But luckily super sweet stuff makes me feel a little ill so it works out
Maddie says
So easy and delicious
Vicki Prera says
This was the best recipe I’ve ever made. I made them and had to remake them because they were eaten within a day, I highly recommend this recipe
Dana Scott says
So I googled “quick, cheap and easy muffin recipes” because we are broke and in between paychecks. This recipe is AMAZING!!!!! I had all the ingredients I needed on hand, it took no time all to produce muffins that were devoured in minutes! Thank you so much for sharing this recipe, it is now one of our family favorites!
Carly Frakes says
This recipe was fun and easy to make! I’m a teen with little baking experience. The muffins came out wonderful, and taste great! Thanks for sharing this!
mishka annola says
This recipe was really delicious and so easy to half!
Sam LaMounatin says
Used gluten free 1 to 1 baking flour and these turned out great! Had to cook for 10 extra mins though but that might have been my old gas oven acting up