Cinnamon Muffins

Name: Cinnamon Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour ((240g)); ¾ cup granulated sugar ((150g)); 2 teaspoons baking powder; 2 teaspoons ground cinnamon; ¾ teaspoon salt; ¼ teaspoon ground nutmeg; ¾ cup milk ((180mL)); 5 tablespoons unsalted butter (melted (83g)); 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup granulated sugar ((75g)); 1 teaspoon ground cinnamon; 3 tablespoons unsalted butter (melted)

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Fluffy muffins with a moist crumb and loads of warm flavor? Sign me up! This cinnamon muffins recipe is one for your regular autumn rotation if you’re looking for a treat that encapsulates fall without needing to turn to pumpkin spice. They’re sweet enough for a midday snack, but light enough to enjoy for breakfast with a hot drink.

I love whipping up a batch of these quick cinnamon-scented muffins when I have guests over. The no-fuss batter comes together with humble pantry ingredients and no special baking equipment: You just need a few bowls, a whisk, and a muffin tin for this easy recipe! For more tasty muffins you can nibble on for breakfast, try my pumpkin muffin recipe, recipe for bran muffins, and easy oatmeal muffins.

What You Need to Make this Recipe

Ingredients needed to make cinnamon muffins.

Sugar — I used granulated sugar, but you could use a mixture of granulated and brown sugar for more moisture and a rich caramel-like flavor.

Leavening — baking powder helps the muffins rise.

Spices — plenty of ground cinnamon and a hint of ground nutmeg are used to flavor these muffins.

Milk — I used whole milk, but 2% milk would work as well.

Butter — melted butter adds moisture to the muffins. You need unsalted butter for this recipe, but if you only have salted butter on hand, reduce the amount of salt by about ½ teaspoon so your muffins don’t turn out salty. You can also use vegetable oil in the batter.

Eggs — they need to be room temperature, so set them out of the refrigerator about an hour before you start these easy cinnamon muffins.

Vanilla extract — choose a good vanilla extract, not vanilla essence (which is synthetically flavored)

Cinnamon sugar topping — granulated sugar, ground cinnamon, and melted unsalted butter are all you need. You must use unsalted butter for this part or the muffins will be more salty than is desirable.

How to Make Cinnamon Muffins

Set of two photos showing dry ingredients whisked in a bowl and wet ingredients whisked in another bowl.

1. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, salt, and nutmeg.

2. In a medium bowl, whisk the milk, melted butter, eggs, and vanilla.

Set of two photos showing wet ingredients added to dry ingredients then batter scooped into a baking pan.

3. Pour the wet ingredients into the dry ingredients. Stir until just incorporated. Do not over-mix.

4. Grease a non-stick 12-cup muffin tin with cooking spray. You could also use muffin liners instead of greasing the pan. Divide the muffin batter among the muffin cups, filling each two-thirds full. Bake the cinnamon muffins for 20 minutes at 350°F or until a wooden toothpick inserted into the center of the muffins comes out clean.

Set of two photos showing muffins brushed with butter and coated in cinnamon sugar.

5. Make the cinnamon sugar topping by combining the sugar and cinnamon in a small bowl. While the muffins are still warm, brush the tops with melted butter.

6. Dip the top of the muffins generously in cinnamon sugar. The butter will help it stick to the muffins. Allow the muffins to cool completely on a wire rack and enjoy.

A cinnamon muffin on a parchment paper with more in the background.

Pro Tips for Making this Recipe

Measure the flour. Using too much flour can result in dry, dense muffins. The most accurate way to measure flour is by using a kitchen scale. If you don’t have one, fluff up the flour with a spoon in its bag or container, sprinkle it into a measuring cup, and use a knife to level it off. Don’t scoop directly from the bag, as you will likely end up using too much flour.
Use freshly grated nutmeg. This isn’t absolutely necessary, but I find that freshly grated nutmeg has a superior flavor to the pre-ground kind. And since you only need a little, it takes just a few seconds to do!
Room temperature eggs and milk are a must. Room temperature ingredients will give you a smooth batter and fluffy muffins, as they are easier to incorporate than cold ingredients.
Use muffin tin liners. If you don’t want to deal with greasing the muffin pan and worrying about whether the muffins will stick, use muffin cups instead.
Don’t over-bake the cinnamon muffins. They are ready the moment a toothpick inserted in the center comes out clean. Overbaking will make them dense, dry, and chewy.

A plate with a cinnamon muffin cut in half with a platter in the background along with coffee and a book.

Frequently Asked Questions

What is the secret to moist muffins?

There are three main tips for moist, tender muffins every time. Firstly (and perhaps most importantly), do not use too much flour. That will yield dry, crumbly muffins. Measure your flour with a kitchen scale for the most accurate measurement. Next, don’t over-mix the muffin batter. Once the ingredients are just incorporated and no dry streaks of flour remain, the batter is ready. Lastly, don’t over-bake the muffins. In my oven, 20 minutes is the perfect amount of time to bake cinnamon muffins. Some ovens run colder or hotter, so check on the muffins about 15 minutes in to make sure they aren’t already done.

What are some variations?

This cinnamon muffin recipe is a great “blank canvas”, so to speak. While they are wonderful as is, you can add a variety of mix-ins to change their flavor. For apple cinnamon muffins, add 1 cup of diced apples to the batter. You could also add your favorite berries or raisins. Throw in a handful of chocolate chips into the batter for a cinnamon twist on chocolate chip muffins. For crunch, you can’t go wrong with chopped nuts like pecans or walnuts. You could even forego the cinnamon sugar topping and replace it with a simple streusel topping, like in these blueberry muffins.

How do you store them?

Leftover muffins keep well in an airtight container for up to 4 days at room temperature, and 5 to 6 days in the refrigerator. I like to line the container with paper towels to absorb the excess moisture the muffins release as they sit and prevent them from getting soggy.

Can you freeze them?

Yes, you can freeze these muffins. Place the muffins on a baking tray and freeze them for an hour or two, until solid. Transfer the muffins to a freezer-safe container or bag for up to 3 months. To protect the muffins, wrap each one in a layer of plastic wrap before placing them in the container. Thaw them at room temperature for a few hours.

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