Sweet and Simple Cinnamon Muffins

Welcome to a little bit of cozy in a bite! These cinnamon muffins are wonderfully tender and sweet, bursting with that warm, inviting spice that makes them absolutely perfect for breakfast or a snack. I just know you are going to love how incredibly easy and fast these come together using ingredients you likely already have in your kitchen.

There’s something truly special about a freshly baked muffin, isn’t there? For our family, muffins are a regular treat, and these cinnamon favorites hold a top spot. It makes me so happy seeing my kids’ faces light up and hearing their excited chatter the moment the warm, sweet scent starts filling the house from the oven.

I originally found the inspiration for this recipe tucked away in an old family cookbook many years ago. It quickly became a tried and true option for us, always dependable and always devoured quickly. I appreciate how simple and quick they are to whip up, plus they use basic pantry items. When I need a quick baking fix or a comforting treat, I can almost always rely on having the necessary flour, sugar, and spice on hand to mix up a batch of these beauties.

Ingredients You Will Need

Here’s a look at the basic ingredients required to make these delightful cinnamon muffins. Most of these are common items you probably stock in your pantry or refrigerator.

• Flour All-purpose flour is my standard choice for these muffins.
• Sugar You’ll need granulated sugar for sweetening the muffin batter itself and also for creating that classic cinnamon sugar topping.
• Baking Powder This recipe uses a specific amount of baking powder to help the muffins rise beautifully. I’ve found through testing that a slightly adjusted amount from an older version still yields perfectly light and fluffy results.
• Cinnamon Ground cinnamon is essential here. It’s used generously both within the muffin batter for warmth and in the sweet sprinkle that goes on top.
• Salt Just a touch of salt helps to balance out the sweetness and enhance all the lovely flavors. I often reach for sea salt, but regular table salt works just fine too.
• Milk You can easily use whatever milk you typically have on hand. I generally bake with 2% milk, but 1% or whole milk varieties are also great options. You might even have success with skim milk or some non-dairy nut milks, though I haven’t personally tested those. For an extra moist muffin texture, consider trying buttermilk.
• Oil I usually opt for a mild-flavored vegetable oil in this recipe, but most light oils should work well. If you prefer a richer taste, melted butter is another possible substitute.
• Eggs You will need two large eggs for the batter. If you have the foresight to let them sit out at room temperature for about 30 minutes before mixing, it can often lead to a slightly better texture in your baked goods.

Preparing the wet and dry ingredients separately

Making Your Cinnamon Muffins

Whipping up a batch of these delicious cinnamon muffins is straightforward. Just follow these simple steps to go from basic ingredients to warm, spiced treats.

Start by taking a large mixing bowl. Measure out all of your dry ingredients for the muffins into this bowl. This includes the flour, both portions of the sugar, the baking powder, the ground cinnamon for the batter, and the salt. Give these dry ingredients a good whisk together to ensure they are well combined and evenly distributed.

In a separate bowl, grab your wet ingredients. Gently beat together the milk, the vegetable oil (or whatever oil you are using), and the two large eggs. Make sure these are lightly mixed until they are just combined.

Now, create a little hollow space or a well right in the center of your mixed dry ingredients. Carefully pour the liquid wet ingredients into this space you’ve made in the dry mixture.

Using a spoon or a spatula, start gently stirring the mixture together. Mix only until you see that everything is just combined and there are no large pockets of dry flour remaining. Be careful not to over mix the batter; over mixing can result in tough muffins. A few small lumps are perfectly fine.

Prepare your muffin tin. You can either grease the cups really well with cooking spray or butter, or you can line them with paper muffin liners. Use a scoop or spoons to divide the prepared muffin batter evenly among the cups in the tin. Fill each cup about two-thirds or three-quarters full.

In a small separate bowl, measure out the remaining granulated sugar and the remaining ground cinnamon meant for the topping. Stir these together briefly to create your cinnamon sugar sprinkle. Generously sprinkle this sweet cinnamon mixture over the top of the batter in each filled muffin cup.

Place the prepared muffin tin into your preheated oven. Bake for the recommended time, which is usually between 13 to 15 minutes. You will know the muffins are done when they look golden brown and a toothpick inserted into the center of one comes out clean with no wet batter clinging to it.

Filling the muffin cups and adding the cinnamon sugar topping

Storing and Freezing Your Muffins

Once your delicious cinnamon muffins have cooled completely, you might have some left over. Here’s how best to store them to keep them fresh.

Storing If you have any muffins remaining after baking, store them in an airtight container. Keep this container at room temperature on your counter or in your pantry. They are truly at their very best when enjoyed within a day or two of baking, but they should maintain their quality for up to five days when stored properly.

Freezing These muffins also freeze exceptionally well if you don’t plan on eating the whole batch right away. It’s a great way to have a quick treat ready whenever you like. First, make sure the muffins are completely cooled down. I like to arrange the cooled muffins on a baking tray and pop the whole tray into the freezer for about an hour. This flash freezes them individually. Once they are firm and frozen, transfer the muffins from the tray into a freezer safe bag or a rigid freezer container. Label the container with the date. You can store them in the freezer for up to three months. To enjoy one later, you can take it out and let it thaw at room temperature for a bit, or you can warm it quickly in the microwave for about 30 seconds.

Ways to Change Up Your Muffins

While I truly believe these cinnamon muffins are pretty wonderful just the way they are, sometimes it’s fun to experiment or add a little something extra. If you’re looking to put a slightly different spin on this classic recipe, here are a few ideas you could try.

You could stir in some add ins like raisins or dried cranberries into the batter before dividing it. These add a lovely chewiness and bursts of fruity flavor.

Instead of just sprinkling the cinnamon sugar on top, you could prepare a simple streusel topping. This often involves mixing flour, sugar, cinnamon, and cold butter until crumbly and then sprinkling that over the batter before baking.

For an extra layer of flavor in the muffins themselves, try adding a teaspoon or two of pure vanilla extract to your wet ingredients before combining them with the dry.

Feel like a different spice profile? Swap out the ground cinnamon entirely and use an equal amount of pumpkin pie spice instead. This is especially nice during the fall season.

Once the muffins have cooled, you could whip up a simple glaze. Mix together some powdered sugar with just a tiny amount of milk or cream until you have a smooth, pourable consistency. Drizzle this glaze over the tops of the cooled muffins for added sweetness and decoration.

Frequently Asked Questions About Cinnamon Muffins

Here are answers to some common questions people ask about making and enjoying cinnamon muffins.

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