This simple recipe for Cinnamon Muffins is done in under 30 minutes - and the result is moist, delicious and packed with cinnamon flavor. Great as they are topped with cinnamon sugar, or without as a base for cupcakes.
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This Cinnamon Muffin recipe is a new favorite of mine. Not only are these so soft and moist muffins packed full of cinnamon flavor - a cinnamon sugar topping will always do it for me (cue: cinnamon cookies).
Why you will love this recipe
- It's quick - all done in under 30 minutes
- It's easy - this is a simple muffin recipe with a few easy steps
- The best taste with loads of cinnamon flavor
- The best texture - soft and moist with a slightly crumbly topping, and will stay moist for several days
- They freeze really well so you can always have cinnamon muffins on hand!
- A perfect cupcake base - top with your favorite frosting
What you need to make them
Ingredient notes & substitutions
- Flour: use all-purpose flour
- Salted butter: you can use unsalted, but then add a pinch of salt as well
- Milk: full fat and low fat work equally well
- Vanilla sugar can be substituted for the same amount of vanilla extract or vanilla powder
How to make them
- Place all dry ingredients in a bowl
- Mix well
- In a large bowl, add butter and sugar
- Mix until fluffy and creamy - you will need to use an electric mixer for this
- Add eggs
- Mix well
- Add the dry ingredients
- Mix to combine, then pour in the milk
- Stir until the dry and wet ingredients are all well combined, but do not mix more than necessary
- In a small bowl, place the sugar and cinnamon for the topping
- Mix
- Line a muffin tin with muffin liners
- Use two spoons or an ice cream scoop to scoop the batter into the muffin liners, filling them ⅔ of the way. Use a spoon to even out the tops.
- Sprinkle with the cinnamon sugar mixture
- Your cinnamon muffins are now ready for baking. Bake in the middle of the oven for 16-18 minutes, until just done. Test them by sticking a toothpick or cake tester into the middle of a muffin - if they're done, it should come out clean or with just a tiny bit of cake batter.
- When done, bring the cinnamon muffins out from the oven and enjoy!
Tips & tricks
- Don't overmix the batter after adding the dry ingredients
- Use a muffin tin and muffin liners for the prettiest muffins & easiest clean-up
- If you don't have a muffin tin you can place muffin liners on a baking sheet
- If using for a cupcake base - skip the cinnamon sugar
- Store cinnamon muffins in room temperature in a cookie tin or plastic bags for up to 4 days
- Freeze cinnamon muffins in plastic bags or an airtight container as soon as they've cooled down - they're good for up to 3 months in the freezer
- Heat leftover cinnamon muffins in the microwave in 15 second increments (30 seconds for frozen). Cover with a damp paper towel to seal the moisture in.
Recipe FAQ
Can you sprinkle sugar on muffins?
Yes, sprinkling sugar on muffins is a great way to level up your muffins.
What ingredient makes muffins rise?
Baking powder or baking soda make muffins rise. This cinnamon muffins recipe calls for baking powder specifically, always check which one the recipe you're making calls for.
More quick & easy muffin recipes
Looking for more quick & easy muffin recipes?
- Lemon Muffins
- Pistachio Muffins
- Vanilla Muffins
- Cinnamon Apple Muffins
- Double Chocolate Chip Muffins
- Raspberry White Chocolate Muffins
- German Muffins with Almonds & Raisins
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Cinnamon Muffins
Print RateServings: 12 muffins
Calories: 296kcal
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Ingredients
- 2 cups flour
- 1.5 tablespoon cinnamon
- 1 teaspoon vanilla sugar or vanilla extract
- 2 teaspoon baking powder
- 1 cup salted butter at room temperature
- 1 cup sugar
- 2 eggs at room temperature
- 1 cup milk at room temperature
Topping
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 200°C (400°F) and place muffin liners in a muffin tin or on a baking sheet.
- In one bowl, mix together all dry ingredients: flour, vanilla powder, baking powder and cinnamon.2 cups flour, 1.5 tablespoon cinnamon, 1 teaspoon vanilla sugar, 2 teaspoon baking powder
- In another, large, bowl, mix sugar and butter with an electrical mixer until fluffy.1 cup sugar, 1 cup salted butter
- Add the eggs and mix well.2 eggs
- Add the dry ingredients and mix to combine, but not more.
- Add in the milk and mix until smooth, but not more than necessary.1 cup milk
- Using two spoons, scoop your batter into the muffin liners, filling them to about ⅔. Use a spoon to even out the top.
- In a small bowl combne the cinnamon and sugar for the topping. Then sprinkle the cinnamon sugar on top of the muffins.1 tablespoon sugar, 1 teaspoon ground cinnamon
- Bake in the middle of the oven for 16-18 minutes. Test with a cake tester or tooth pick – it should come out with no or very little cake batter when they are done. Enjoy!
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Salted butter - you can use unsalted, but then add a pinch of salt as well
- Milk - full fat and low fat work equally well
- Vanilla sugar can be substituted for the same amount of vanilla extract
Tips & tricks
- Don't overmix the batter after adding the dry ingredients
- Use a muffin tin and muffin liners for the prettiest muffins & easiest clean-up
- If you don't have a muffin tin you can place muffin liners on a baking sheet
- If using for a cupcake base - skip the cinnamon sugar
- Store cinnamon muffins in room temperature in a cookie tin or plastic bags for up to 4 days
- Freeze cinnamon muffins in plastic bags or an airtight container as soon as they've cooled down - they're good for up to 3 months in the freezer
- Heat leftover cinnamon muffins in the microwave in 15 second increments (30 seconds for frozen). Cover with a damp paper towel to seal the moisture in.
How do I make sure my muffins are moist?
- Measure your ingredients well. This is especially important for flour - you don't want to add too much! Use a scale if you have one.
- Use room temperature butter - not melted! Melted butter will absorb more flour, and hence the muffins will come out drier.
- Cream butter and sugar well. It should be fluffy and creamy, not just mixed together.
- Don't overmix the batter after adding the dry ingredients. It should be well combined, but once that's achieved - STOP!
- Don't overbake the muffins. Keep a close eye on them for the final minutes and remove from the oven as soon as a toothpick comes out clean.
Why did my muffins sink or turn out flat?
Your muffins might sink for a number of reasons, the 3 most common are:- The oven was not hot enough - so make sure you preheat it
- The baking powder was old - this can cause the muffins to sink or not rise at all
- You might have overmixed the batter after adding the dry ingredients - mix it gently and just enough to combine everything well
Nutrition
Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 92mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 320IU | Calcium: 55mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Tracy Grant
Can I use margerine instead of butter.Bevel olive oil kind.
Emmeline Kemperyd
Hi Tracy! You can use margarine instead, but the result might not be AS good. /Emmeline
Melissa B Eriksen
Haha is this a joke question? The name of the website is ALWAYS use butter 😂
Sarah James
Your cinnamon cupcakes look delicious . I love how quick and easy they are to make, thanks for sharing.
Dannii
These look like the perfect Christmas muffins. I can't wait to try them.
Ashley
Yesss!!! I needed a good muffin recipe for a planning weekend I'm doing with a couple of friends! Can't wait to make these, thanks for the awesome tutorial!
Jacqueline Debono
You had me at cinnamon it is hands down my favourite spice for cakes and pastries. Love that I can turn these into cupcakes. I was thinking salted caramel and cream cheese frosting!!
Emmeline Kemperyd
That sounds like an amazing topping! Please send one in the mail 😉
Sue
Yum - definitely a fan of these muffins topped with cinnamon sugar. So good!
Aarushi Sehgal
Omggggg... These are to die for!