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 sugar-cinnamon on top, these muffins are not overly sweet — nope, expect a balance of sweet and cinnamon flavor (and aroma) in every bite.
So, give it a try this weekend, and let me know what you think in the comment section below!
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Ingredients
- Butter – I use unsalted butter in this recipe, so you might need to adjust the salt if you are using salted butter.
- Eggs – make sure they are at room temperature.
- Cinnamon powder – just use your favorite brand.
- Salt – you need to use less if you’re using salted butter.
- Brown sugar – I 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.
- Vanilla extract – use a great brand.
- Sugar – regular white sugar.
- Baking powder – as always, reach for your favorite.
- Milk – I use regular full-cream milk for these homemade cinnamon muffins.
Preparation
Start by preheating your oven to 180°C (350°F).
Line your tray with muffin liners or grease with butter.
Using a medium mixing bowl, strain and combine all dry ingredients: flour, baking powder, cinnamon powder, sugar, and brown sugar (photo 1).
On a separate large bowl, combine and mix eggs, milk, vanilla extract, and melted butter (photo 2).
Combine the dry ingredients with the wet ones in the large mixing bowl (photo 3).
Mix cinnamon muffin batter until just barely combined.
Spoon some batter into the muffin tins, leaving some space on top (photo 4).
Using a small bowl, combine sugar and cinnamon powder for the toppings (photo 5).
Top each muffin with about a quarter to a third of a teaspoon of the sugar-cinnamon mix (photo 6).
Once you have finished the sugar mixture, place the tray in the middle of the oven. Bake for about twenty to twenty-three minutes or until the top has turned darker in color.
Remove each cinnamon muffin from the tray and serve.
Helpful tips
- Do not skip the dry ingredients’ sifting, especially if your brown sugar tends to have lumps. It’s easier to remove the lumps at this stage than in the batter later on.
- You can also use almond extract instead of vanilla extract; both are excellent for this recipe.
- Use a metal whisk if you don’t have a hand mixer available.
- For the sugar-cinnamon mix, feel free to replace the white sugar with brown sugar if that’s what you prefer.
FAQs
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.
Happy cooking!
Easy Cinnamon Muffins Recipe
Equipment
Ingredients
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 large eggs
- 3/4 cup milk
- 1/2 tsp vanilla extract
Topping:
- 3 tsp sugar
- 1/2 tsp cinnamon powder
Instructions
- 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 each cinnamon muffin from the tin and serve.
Notes
- Cook’s Tip #1: Make sure you strain the dry ingredients, especially if your brown sugar tends to have lumps. It’s easier to remove the lumps at this stage than in the batter later on.
- Cook’s Tip #2: Almond extract can also be used if you don’t have vanilla extract on hand; both are great for this easy cinnamon muffins recipe.
- Cook’s Tip #3: You can use a metal whisk if you don’t have a hand mixer available.
- Cook’s Tip #4: For the sugar-cinnamon mix, you can use brown sugar instead of white, if that’s your preference.
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