Cinnamon Muffins

Make a batch of these easy cinnamon muffins with a buttery crumb and cinnamon sugar toopping.

Course Breakfast, Snack

Cuisine American

Keyword cinnamon muffins recipe, how to make cinnamon muffins

Prep Time 20

Cook Time 20

Servings

Calories 234kcal

Author Beth Piercce

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.

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.