For those weekend mornings that you just want some delicious, comfortable treat with your cup of coffee (or tea), these easy cinnamon muffins are what you need. Breakfast is ready in no time!
If you happen to have any left, heat it in the microwave for a few seconds, then have it as a snack.
Despite the sugared cinnamon on top, these cinnamon muffins are not overly sweet — nope, expect a balance of sweet and cinnamon flavor (and aroma) in every bite.
Oh! Don’t forget your mug of coffee or tea. 🙂
IF YOU WANT MORE QUICK BREAKFAST IDEAS, THEN YOU WILL LIKE THESE POSTS!
- Butter – I typically use unsalted butter when making these cinnamon muffins.
- Eggs – medium-sized eggs (63 to 73 grams per piece), and at room temperature.
- Salt – you might need to use less when using salted butter.
- Brown sugar – I generally use demerara sugar, but you can use any type of brown sugar that you have on hand.
- Flour – all-purpose flour is all you need for this cinnamon muffins recipe.
- Vanilla extract – just enough to give your muffins that hint of vanilla without overpowering the cinnamon flavor and aroma.
- Sugar – granulated white sugar is excellent.
- Cinnamon and baking powder – just use your favorite brand.
- Milk – I use regular full-cream milk when making homemade cinnamon muffins.
Start making your cinnamon muffins by preheating your oven to 180°C (350°F).
Line your tray with muffin liners or grease it with butter.
Using a medium bowl, strain these dry ingredients: flour, baking powder, cinnamon powder, and granulated sugar (photo 1).
Add the brown sugar and mix.
In a separate large bowl, combine and mix eggs, milk, vanilla extract, and melted butter (photo 2).
Add the dry ingredients with the wet ones (photo 3).
Mix cinnamon muffin batter until just barely combined.
Spoon batter into the muffin tins, leaving space on top (photo 4).
Using a small bowl, combine sugar and cinnamon powder for the toppings (photo 5).
Top each muffin with a quarter to a third of a teaspoon of the sugar-cinnamon mix (photo 6).
Place the tray in the middle of the oven for twenty to twenty-three minutes, or until the top darkens.
Remove cinnamon muffins from the tray and serve.
- Use a metal whisk if you don’t have a hand mixer available.
- You can also use almond extract instead of vanilla extract; both are excellent for making cinnamon muffins.
- For the sugar-cinnamon mix, feel free to replace the white sugar with brown sugar if that’s what you prefer.
It usually happens when you overmix the batter.
You should only mix it just enough to combine.
A toothpick is your best friend for knowing when cakes and muffins are ready.
Insert it in your baked goods, and when it comes out clean, you are good to go.
Once the muffins are out of the oven, leave them in the pan for about 5 minutes.
By this time, it should also be easier to remove them since the sides would already be pulling away from the tin.
See how simple it is to make these delicious, easy cinnamon muffins? Give them a try today! 🙂
Easy Cinnamon Muffins Recipe
- Mixing bowls
- Measuring cups
- Measuring spoons
- Hand mixer
- Strainer for sifting
- Rubber spatula
- Muffin tins/pan
Cinnamon muffins batter:
- 2 cups flour
- 1/2 cups sugar
- 1 tbsp baking powder
- 1 tsp cinnamon powder
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1/2 cup butter (1 stick) unsalted & melted
- 2 medium eggs
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 3 tsp sugar
- 1/2 tsp cinnamon powder
- Preheat your oven to 180°C (350°F) and line your tray with muffin liners or grease with butter.
- In a medium-sized mixing bowl, sift and combine all the dry ingredients: flour, baking powder, cinnamon powder, sugar, and brown sugar.
- Using another large bowl, combine and mix eggs, milk, vanilla extract, and melted butter.
- Add the dry ingredients with the wet ones and mix just enough to combine.
- Spoon some muffin batter into the muffin tins at about 2/3 of the liners.
- For the toppings, combine sugar and cinnamon powder in a small bowl.
- Top each muffin with about 1/4 to 1/3 teaspoon of the sugar-cinnamon mix.
- Place your tray in the middle of the oven for 20 to 23 minutes or until the top becomes darker in color.
- Remove cinnamon muffins from the tin and serve.
- Cook’s Tip #1: Almond extract is an excellent alternative if you don’t have vanilla extract on hand; both are great for this easy cinnamon muffins recipe.
- Cook’s Tip #2: You can use a metal whisk if you don’t have a hand mixer available.
- Cook’s Tip #3: For the sugar-cinnamon mix, you can use brown sugar instead of white if that’s your preference.