Cinnamon Muffins

A cinnamon muffin on a wooden board lined with parchment with more muffins in the back.

Cinnamon muffins work for breakfast and to satisfy any midday snack cravings! They’re so moist, light, and fluffy. Enjoy them with a hot cup of coffee for a cozy fall treat.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 236kcal

Author John Kanell

Equipment

Muffin pan
Mixing Bowls
Wire cooling rack

Ingredients

For the Muffins:

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

For the Cinnamon Sugar Topping:

⅓ cup granulated sugar (75g)
1 teaspoon ground cinnamon
3 tablespoons unsalted butter melted

Instructions

For the Muffins:

Preheat the oven to 350°F. Grease a non-stick muffin pan with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg. In a small bowl, whisk together milk, butter, eggs, and vanilla. Add the milk mixture to flour mixture and stir until just combined.
Divide the batter among the muffin cups, filling about each about two-thirds full.
Bake for 20 minutes or until a wooden pick inserted into the center of the muffins comes out clean.

For Cinnamon Sugar Topping:

In a small bowl, combine the sugar and cinnamon. Brush the tops of the warm muffins with butter and dip generously in cinnamon sugar. Let cool on a wire rack.

Notes

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.

Nutrition