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a cinnamon muffin cupcake in front of a tin full
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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.
Course Dessert
Cuisine North American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 296kcal
Author Emmeline Kemperyd

Equipment

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
US Customary - Metric

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

 

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

  • Room temperature butter will give you much moister muffins than using melted butter
  • Don't overmix after adding the dry ingredients, or your muffins might not rise as well
  • Use a muffin tin for the prettiest muffins & the easiest clean-up
  • 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 as soon as they've cooled down, to store them for longer - they're good for up to 3 months
  • Enjoy within a day or two for the best, moistest, muffin

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