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.
Laith says
I made this recipie, I loved it so much that I gave my neighbors some of them! Great, I will love to make them again
Kat says
Easy to make – unlikely we will make again- not exceptionally flavorful even with adding extra cinnamon sugar.
Jeanne says
Thank you! I substituted 1/4 c applesauce + 1 TBSP apple cider vinegar + 1/4 tsp of baking soda (for the eggs) due to my kids allergies and these were some of the best muffins I ever made them.
Cheryle says
I made this today had to finally try The smell of cinnamon yum 😋
alex says
I loved these muffins! They were the perfect amount of sweetness and crispy and delicious at the top.
Mary says
My family loves these muffins. I cut the cinnamon in the batter to 1/2 Tbs
Marcy says
These came out great! I had to substitute the all-purpose flour with gluten-free flour since I have celiacs (i used bob’s gluten-free flour) and it came out good! reminds me of coffee cakes which I used to like before having celiacs.
Hunter says
I halved the recipe and made these with my toddler boys this morning! It was hit! Thank you for the recipe.
Linda says
This is a great muffin! I used 1 cup of wholewheat flour and 1 cup all -purpose and added about 1 1/2 cups chopped apple. The muffins were a huge hit with our branding crew and the next morning my husband wanted to know if there were any left–not a one! Thank you, this is a keeper for sure!
Mira says
perfect recipe! super easy to make & way better than store brand. Im pretty sure I made about 24 muffins total. They also taste really good if you want to drop a few chocolate chips or walnuts into a couple!
Josh White says
Great recipe, definitely making this one again! Only small suggestion would be to group the topping ingredients separately from the main ingredients. It just makes it easier to follow, especially if you have an extra helpful three year old to keep an eye on ha.
Lori says
I was so excited when I opened the oven and saw my muffins looked like store bought. Thank you for sharing such an easy and rewarding muffin recipe. I look forward to my next bake.
Talia says
These muffins were perfect! Followed the recipe aside for sugar and oil amounts – used 3/4 cup vs 1 cup sugar for main recipe, 1 tsp vs 2 tbsp sugar for topping, and a little less oil. Came out delicious. Easy and quick.
Amber Johnson says
I made this recipe for my mom for Mother’s day.
I tried them before she did to make sure they tasted good. I usually don’t write comments on recipes, but these muffins are so delicious. I can’t wait for my mom to try them when she wakes up. I want to sincerely thank the person who made this recipe. I bet these muffins will go great with some coffee.
Jenn says
These were so wonderful!!! My 5yr old wanted to make muffins, so I wanted a simpler recipe that didn’t have a lot of ingredients. This fit the requirements and tasted beyond what I expected! **we did sprinkle dark brown sugar on the top instead of the cinnamon/sugar in the recipe because the 5yr old wanted to try it. Lol. I hope he keeps wanting to bake. <3
John doe says
Love this x