Cinnamon Muffins

A family favorite, these Cinnamon Muffins are tender and sweet and filled with lots of cinnamon flavor.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 188kcal

Author Deborah Harroun

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 (or another neutral 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.
2 cups all-purpose flour, 1 cup sugar, 1 tablespoon baking powder*, 1 tablespoon cinnamon, 1/2 teaspoon 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.
1 cup milk, 1/2 cup vegetable oil, 2 eggs
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.
2 tablespoons sugar, 1 teaspoon cinnamon
Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

Video

Notes

*The original recipe I printed here called for 4 teaspoons of baking powder. I have always made these muffins with that much baking powder, but the amount has been a concern for a few people. I have also tested them with cutting out a teaspoon of the baking powder and they still work perfectly, so the recipe has been changed to the lesser amount.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition