These cinnamon muffins are moist and tender with a crinkly cinnamon sugar topping that bakes right on, no streusel and no butter dipping needed. They're ready in under 30 minutes with pantry staples, and they work perfectly as a cupcake base too.
The Perfect Cinnamon Sugar Topping
This muffin is a new favorite of mine. Not only are they perfectly soft and moist, a cinnamon sugar topping will always do it for me (cue: cinnamon cookies).
Based on my classic vanilla muffin recipe, they are all done in under 30 minutes and require just a few simple steps and common ingredients. They stay good for days, and freeze really well - so you can always have a quick treat on hand.
Want to take it to the next level? They work great as a base for cupcakes as well!
"Yum - definitely a fan of these muffins topped with cinnamon sugar. So good!"
-Sue
Just Common Ingredients
How to Make Them in 5 Simple Steps
1. Mix Together the Dry Ingredients
Start by combining all the dry ingredients so the cinnamon flavor and baking powder are well spread out in the flour. This will give the tastiest and most even result.
2. Cream Butter & Sugar
Use an electric whisk to mix the butter & sugar together until really creamy and fluffy. This is what will help get you the best texture.
3. Add (Almost) Everything Else
Mix in the eggs and make sure the batter is really fluffy and nice. Then add the dry ingredients (already mixed!) and milk. Now mix gently - and not more than absolutely necessary.
4. Scoop & Top
Scoop into muffin liners & fill about ¾ of the way. Then mix cinnamon & sugar for the topping and top the muffins generously.
I like to use a muffin tin to help the muffins keep their shape and so you get that nice domed top. You can make them without one as well, though; just place the liners on a baking sheet instead.
5. Bake!
Bake 16-18 minutes, until browned on top and done all the way through. Check by inserting a toothpick or cake tester - if it comes out dry or with just the slightest hint of batter, they're done.
Tips for the Best Muffins
- Make sure the butter & sugar is really creamy before adding the rest of the ingredients. This is the number one thing to do for the best texture.
- Do not overmix the batter after adding the dry ingredients. Mix until combined, but not more. If you overmix at this point the muffins can end up dry and dense instead of moist and tender.
- If you want to use these as a cupcake base, skip the cinnamon sugar on top.
Storing & Freezing
Storing: Store at room temperature in a cookie tin or plastic bags for up to 5 days. They are best for the first few days.
Freezing: Freeze them 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.
Thawing: Thaw frozen muffins at room temperature for about an hour, or heat in the microwave in 15-second increments.
Stale muffins? Heat them in the microwave in 15-second increments covered with a damp paper towel.
Recipe
Cinnamon Muffins with Crinkly Cinnamon Sugar Topping
Print RateIngredients
- 2 cups flour
- 1.5 tablespoon cinnamon
- 1 teaspoon vanilla sugar or vanilla powder / vanilla extract in same amount (see note)
- 2 teaspoon baking powder
- 1 cup salted butter at room temperature; or unsalted plus a pinch of salt
- 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, baking powder and cinnamon.2 cups flour, 1.5 Tbsp cinnamon, 1 tsp vanilla sugar, 2 tsp baking powder
- In another, large, bowl, mix sugar and butter with an electric 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 ¾. Use a spoon to even out the top.
- In a small bowl combine the cinnamon and sugar for the topping. Then sprinkle the cinnamon sugar on top of the muffins.1 Tbsp sugar, 1 tsp ground cinnamon
- Bake in the middle of the oven for 16-18 minutes. Test with a cake tester or toothpick - it should come out with no or very little cake batter when they are done. Enjoy!
Equipment (may contain affiliate links)
- Cake tester or toothpick*
- Measuring cups (metric or US)*
Video
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Troubleshooting
1. 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.
2. Use room temperature butter - not melted! Melted butter will absorb more flour, and hence the muffins will come out drier.
3. Cream butter and sugar well. It should be fluffy and creamy, not just mixed together.
4. Don't overmix the batter after adding the dry ingredients. It should be well combined, but once that's achieved - STOP!
5. 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.
Your muffins might sink for a number of reasons, the 3 most common are:
1. The oven was not hot enough - so make sure you preheat it
2. The baking powder was old - this can cause the muffins to sink or not rise at all
3. You might have overmixed the batter after adding the dry ingredients - mix it gently and just enough to combine everything well
You absolutely can, but the result will not be AS tasty. It will still be good, though!
Goated reviews
Mm amazing
Goated reviews
Goated!
Scott Walker
Can I add nuts, raisins dates, etc, or will it throw off the recipe?
Emmeline Kemperyd
Hi Scott,
You can absolutely add some nuts, raisins or dates, as long as you don't add *too* much. Should be fine.
/Emmeline
Debbie Tom
Thank you for listing the ingredients for each step immediately below. It's difficult to navigate a device screen between the ingredient list and method sections of a recipe while you are executing the recipe.
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 😂
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!