Cinnamon Muffins
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 or as a base for cupcakes - and with a few simple tricks to ensure your muffins come out perfect.
Servings 12 muffins
Calories 296kcal
Equipment
- Measuring cups (metric or US)*
Ingredients
- 2 cups flour
- 1.5 tablespoon cinnamon
- 1 teaspoon vanilla sugar or vanilla extract in same amount
- 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 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!
Video
Notes
Storing: Store in room temperature in a cookie tin or plastic bags for up to 5-7 days. They are best for the first few days, but very good for up to 4 days or so, and often fine for a few days after.
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 in 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 towl.
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