These cinnamon muffins are a cinch to make with a tasty buttery vanilla moist crumb and a cinnamon sugar topping! They keep well for days and freeze exceptionally well.
We are a muffin-loving family. My son, in particular, loves all my muffins. They are great for snacks and quick on-the-go breakfasts. If you like these muffins, you must try cinnamon bread, crumb cake, apple cinnamon muffins.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Eggs: large egg, please
- Butter: unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Milk: whole or 2% milk
- Vanilla extract: the pure stuff, please
How to Make Cinnamon Muffins
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk the flour, baking powder, and salt in a medium bowl. Combine the sugar, brown sugar, eggs, melted butter, milk, and vanilla extract in a large bowl. Stir the dry ingredients into the wet ingredients and mix just until combined.
Using a three-tablespoon scoop, load the muffin cups, dividing evenly. Make the cinnamon topping by combining the granulated sugar and ground cinnamon in a medium bowl and cutting in the butter with a pastry blender. Sprinkle the cinnamon topping evenly over the muffin cups. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
Preparation Tips
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Add 2/3 cup chopped walnuts, pecan, or almonds for extra texture and protein.
- Stir the batter just until combined. Overmixing can make the muffins dense and tough.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top of one of the center muffins comes out clean or with a few moist crumbs.
Frequently Asked Questions
Store them in an airtight container on the counter at room temperature for up to 5 days.
Let the muffins fully cool by removing them from the pan about 5 minutes after they come out of the oven. Place the muffins on a cooling wire rack, but do not wash the muffin tin. When the muffins cool, place them back in the tin. Place the tin on a flat-level surface in the freezer.
Once fully frozen, place the muffins in a freezer zipper bag or sturdy container and freeze for up to 3 months. Thaw on the counter at room temperature. With this technique, you can reach into the freezer, take out any amount of muffins you want, and leave the rest in the freezer for another time.
More Muffin Recipes
Cinnamon Muffins
Ingredients
Muffins
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs room temperature
- 6 tablespoons unsalted butter melted and slightly cooled
- ½ cup warm milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter cut in small cubes
Instructions
- Preheat oven to 350 degrees. Line a 12 count standard size muffin pan with paper liners.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Combine the sugar, brown sugar, eggs, melted butter, milk, and vanilla extract in a large bowl. Stir the dry ingredients into the wet ingredients and mix just until combined. Using a three-tablespoon scoop, load the muffin cups, dividing evenly.
- Make the cinnamon topping by combining the granulated sugar and ground cinnamon in a medium bowl and cutting in the butter with a pastry blender until small crumbs form. Sprinkle the cinnamon topping evenly over the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. Allow the muffins to cool in the tin for 5 minutes before removing them to a wire cooling rack.
Notes
- Line the cupcake/muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- For a little extra texture and protein, add 2/3 cup chopped walnuts, pecan, or almonds.
- Stir the batter just until combined. Overmixing can make the muffins dense and tough.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top of one of the center muffins comes out clean or with a few moist crumbs.
Benjamin
Now THESE are what I call muffins! I love the sweetness and the cinnamon. I made them last night, and I had them for breakfast today. Om nom nom.