How can I tell if my muffins are cooked through?

The best way is to insert a toothpick or a thin skewer into the center of a muffin. If it comes out clean or with just a few dry crumbs attached, the muffins are ready. If you see wet batter, they need a few more minutes of baking time.

Can I use frozen eggs in this recipe?

While you can freeze eggs, using fresh, unfrozen large eggs is recommended for the best texture and rise in baking recipes like muffins.

What's the difference between ground cinnamon and cinnamon sticks?

Ground cinnamon is the powdered form of dried cinnamon bark, ready for mixing into batters or sprinkling. Cinnamon sticks are pieces of the bark rolled up, typically used for infusing flavor into liquids or grinding fresh just before use. This recipe calls for ground cinnamon.

My muffins didn't rise much. What went wrong?

Several things could cause this. Make sure your baking powder isn't expired. Over mixing the batter can also prevent a good rise, as can opening the oven door too early during baking. Ensure your oven is preheated correctly.

Can I make the batter ahead of time?

It's generally best to bake muffin batter right after mixing it. Letting batter sit for too long can cause the leavening agents (like baking powder) to lose their effectiveness, resulting in less rise.

Why is it important not to over mix the batter?

Over mixing develops the gluten in the flour too much. This can lead to muffins that are tough or rubbery instead of tender and light. Stop mixing as soon as the dry ingredients are just incorporated.

Can I use whole wheat flour?

You can often substitute some of the all-purpose flour with whole wheat flour for added fiber. However, using 100% whole wheat might result in a denser muffin. A common approach is to substitute up to half of the all-purpose flour with whole wheat flour.

Sweet and Simple Cinnamon Muffins (Easy Homemade Recipe)

Description

These Cinnamon Muffins are wonderfully tender and sweet, brimming with warm cinnamon flavor that makes them an absolute breakfast or snack time favorite!

Ingredients

For the Muffins

2 cups (250 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 tablespoon (12 grams) baking powder
1 tablespoon (8 grams) ground cinnamon
½ teaspoon (3 grams) salt
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil (or another mild-flavored oil)
2 large eggs

For the Topping

2 tablespoons (25 grams) granulated sugar
1 teaspoon (2 grams) ground cinnamon

Instructions

Heat your oven to 375 degrees Fahrenheit. Prepare 18 muffin cups by greasing them well.
In a large mixing bowl, measure and combine the flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, gently beat together the milk, vegetable oil, and eggs. Create a hollow space in the center of the dry ingredients. Pour the wet ingredients into this space. Stir the mixture just until everything is combined. Avoid over mixing the batter.
Evenly divide the muffin batter among the prepared muffin cups.
In a small bowl, mix the 2 tablespoons of sugar with the 1 teaspoon of cinnamon to make the topping. Sprinkle this cinnamon sugar mixture generously over the top of the batter in each cup.
Bake the muffins for 13 to 15 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean when they are ready.

Notes

This recipe originally used a bit more baking powder, but testing shows they work perfectly with this amount.
Nutrition facts are an estimate only. Ingredient brands and types can change the nutritional values. Use this information as a general guide.

Nutrition

Serving Size: 1 muffin
Calories: 188 kcal
Sugar: 14 g
Sodium: 212 mg
Fat: 8 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg