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.
Erica says
This recipe was great – not to sweet and not too cinnamony. I added pecans and it took them to the next level – I just chopped them and put them at the bottom and put the batter on top. This will definitely be added to my rotation. Thanks!
Scott says
I used avocado oil for this recipe, everyone in the house devoured them.
Thanks for the recipe!
Kathleen says
Came out very light and fluffy!!!
Vashti says
It was beautiful and tasty but I used egg replacer and yummy
Luv to bake says
It is one of my favorites!! Lots of cinnamon!! I wish I could print the recipe without the advertising showing up on the printout.
Ps thanks for sharing this fabulous recipe!!
Cheryl Scott says
Do you need liners for the pan?
Deborah says
I usually just spray the tins with nonstick cooking spray, but you can use liners instead, if you’d like!
Dettie Walker says
I enjoyed the recipe, however I am one of those people who have to fuss with things. First I added 1/4 cup of chopped walnuts and baked about half the batch. they were good, Then I added a tablespoon of vanilla and chopped a med size apple to the second half, I really enjoyed those. Thank you for a great basic recipe that I can play with, those seem to be something at least in baking I have yet to master.
Sylvia black says
I like it and it was easy to make.
Annie says
This recipe is great! With some butter on the top I could eat these things all day!!
Katie says
Forgot to add I’ve made tons of homemade muffins but these are my favorite. I made them after not feeling well from a cold but needing to make some breakfast for me and my toddler and even not feeling well they were quick and easy. I honestly felt better than I have in days after having them so maybe I just needed a pick me up
Katie says
This recipe was quick and simple but most of all it was truly delicious! I’m more than pleased and was pleasantly surprised at just how amazing they are. Also loved the making a well to pour the liquid it made mixing so much easier.
Terry says
Great simple recipe . I didn’t have any milk and had to substitute water with a TBL butter. It tasted great!
Jezzahell03 says
I just made these, and I added a cinnamon glaze on top, so yummy. I also put some into my donut pan and they turned out great. I’ll be using this recipe again for sure!
Noona's Human says
So what happened was this:
I was making a Dutch baby because yes, delicious, and I messed up. I poured a half cup of sugar into my eggs instead of 2 TB – big whoops.
I’m looking everywhere for something else to make that takes 2 eggs and a half cup or more of sugar and there’s nothing I want to actually put in my mouth.
Then!
Cinnamon muffins? Heck yes please, I love cinnamon.
Made these with cardamom and clove. Half cup of water and half cup of oat milk (you can always half water or use just water in quick breads). Everything else the same except for my eyeballing the spices instead of measuring.
Amazing little moist cakes. Light and delicate crumb. Perfect. Plain enough to eat w fancy coffee or tea and still enjoy the beverage but flavorful enough to stand up to that fancy coffee and tea.
Brit says
I am a beginner baker (aka I suck at baking) and these muffins are so simple to make but taste amazing. Ive made these 4 times and they’re so hard to keep from eating the whole batch in one sitting.
Ila says
I am leaving a comment because I just made these, and my children immediately ate 3 each. So simple to make and very delicious. Saved some for school lunches. Thanks.