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 (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.
all Hungry says
cinnamon muffins look absolutely delicious! The golden tops and soft texture make them irresistible. Thanks for sharing such a delightful treat!
Kirsten says
These muffins were SO good and super easy! I can’t have gluten or dairy so I subbed gluten free flour for regular and oat milk (gf certified) creamer for the milk. Also, used organic cane sugar instead of regular. My family gobbled them down. Definitely making these again!
Deborah says
I’m so glad to hear that they worked well with substitutions and that you loved them. Thanks, Kirsten!
Andrea says
These tasted awful. The recipe states 1 TABLESPOON of baking powder and I assume it should say TEASPOON. Texture was beautiful so quite disappointed.
Deborah says
Hi Andrea – the recipe is correct – I use 1 tablespoon of baking powder. Many people have had great results with these muffins. You can try to reduce the baking powder, but I haven’t tested it so I’m not sure how they would turn out. You do want to make sure you are using baking powder and not baking soda, and that your baking powder is fresh.
Darah says
Followed this to a tee and yes , horrible , I made a double batch and these were awful , wasted a ton of ingredients
sah says
These were so good and my kids asked for me to make them again.
Belen Paz says
This is the best recipe! Every time I make these I get loads of complements. The last time I made them I left out the cinnamon and added vanilla and chocolate chips and I got the most delicious chocolate chip muffins. 10/10!
Shelby Robison says
I absolutely LOVE this recipe, I have made it 3 times before and it is a family favorite. I added a bit of cocoa powder for a chocolaty taste. 10/10 Would definitely recommend
Misha Lynn says
use it every week!!!! so simple and fast!! I do add a lot more cinnamon though 💪💪💪
Em says
Great recipe! I replaced the sugar with 3/4 cup of honey as our family prefers to stay away from processed refined sugar, and it turned out great! I also added a little vanilla and few extra sprinkles of cinnamon, turned out delicious! These only yielded 12 muffins for us in a standard muffin pan, not 18 as recipe suggests.
Debora Castillo-Garcia says
Hi my name is Debora. I just wanted to say thank you for sharing this recipe with us. I just made this 3 days ago and it was a hit. My son told me it taste like cinnamon toast crunch. I am definitely going to make them again
Deborah says
Thanks, Debora – I’m so glad you both loved them!
Farina Samimi says
can i use gram flour as a substitute?
Deborah says
I haven’t tested any substitutes so I couldn’t say for sure.
Paula Day says
Delicious. We particularly liked the crunchy sugar & cinnamon topping. I did add about 1/2 tsp nutmeg and 1 tsp vanilla essence to the batter. Will definitely make again.
Deborah says
I’m so glad that you enjoyed them!