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
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