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.
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
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 tinand 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