Cinnamon Muffins

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Soft and fluffy muffins laced inside and out with cinnamon, these are my yummy Cinnamon Muffins! A moist and soft cinnamon muffin recipe that is dipped in melted butter and coated in cinnamon sugar. Like my Cinnamon Swirl Donut Bread but in muffin form. So addicting and delicious!

cinnamon muffin missing a bite

What Makes Cinnamon Muffins So Fluffy?

After developing over 20 unique muffin recipes I think I’ve got the fluffy factor figured out. Here are a couple of things I do to ensure these Cinnamon Muffins turn out soft and fluffy, every time!

  • Dry Ingredients – first off, I mix the dry ingredients before incorporating any of the wet ingredients in. This allows for an even distribution of the baking powder (as well as the cinnamon) without developing gluten in the flour. The formation of gluten, caused by overmixing, is what makes most muffin recipes fail.
  • Wet Ingredients – I also have the perfect mix of wet ingredients to ensure a moist but not weighed down muffin. Plus eggs for essential structure.
  • Mixing – when it comes to mixing, we do so just until the batter is formed. Any overmixing could cause hard and/or dry muffins.
  • Baking – next up is the baking temp and time. We keep things low-ish at 375 degrees F and bake for about 15-20 minutes. Every oven is different so be sure to use an oven thermometer to make sure your oven is preheated correctly.

Main Ingredients Needed

Gather up these common baking ingredients to start making these Cinnamon Muffins! I bet you already have everything on hand.

  • Flour – this fills out our muffins. Using almond flour is a great way to make these gluten-free, however fair warning, I haven’t tested this recipe with almond flour. So if you do, let me know how it went in the comments below 🙂
  • Sugar + Cinnamon – to sweeten and flavor inside and out!
  • Salt – to enhance the flavors.
  • Baking Powder – this is our leavening agent.
  • Eggs – to add structure and texture.
  • Butter – for moisture and flavor. Used to help coat the cinnamon sugar on the outside too!
  • Whole Milk – for moisture. You may be tempted to use buttermilk instead of milk for these cinnamon muffins. I highly advise you not to! Using buttermilk alongside baking powder messes with the acidity and will mess with the leavening process.

Cinnamon Muffin Variations

Here’s my take on common variations to this recipe:

  • Adding Fruit – I would personally stray away from adding fruits to this cinnamon muffin recipe. Fruit adds too much moisture and the muffins tend to underbake and sink. But if you are looking for a fruit filled muffin recipe check out my Blackberry Yogurt Muffins.
  • Adding Nuts – you can absolutely add some nuts to this recipe. Try toasting them before mixing them by hand into the batter.
  • Adding Nutmeg – I opted to just use cinnamon however you could definitely add a pinch of nutmeg to the mix for another note of flavor.
adding wet ingredients to the dry

How to Make Cinnamon Muffins

For full details on how to make these Cinnamon Muffins, see the recipe card down below 🙂

Make the Muffin Batter

Preheat oven to 375 degrees F. Spray a light-colored muffin tin with nonstick cooking spray and set aside.

Add the flour, cinnamon, sugar, salt, and baking powder to a clean, deep bowl. Whisk to combine. Create a well in the center. To the well, add in the milk, eggs, and melted butter. Beat with a whisk to break up the eggs, then switch to a rubber spatula or spoon, to finish stirring batter together.

Bake the Muffins

Scoop into prepared muffin tin and bake 15-20 minutes or until golden brown. Remove from oven and cool 15 minutes or until you can handle the muffins comfortably.

How do I know when cinnamon muffins are done?

Just like when baking a cake or cupcakes, you will want to use a toothpick or wooden skewer to test for doneness. If it comes out mostly clean or even with a few moist crumbs, your muffins are done. Another cue to look for is golden brown edges.

Dip in Butter and Cinnamon Sugar

While muffins are cooling, melt butter and in a separate bowl combine granulated sugar with cinnamon.

Dip muffins into melted butter, then cinnamon sugar. So delicious warm, but be sure to store any leftover muffins in an airtight container at room temperature. Microwave gently 10-15 seconds before enjoying for maximum flavor and texture.

How to Serve Cinnamon Muffins

These Cinnamon Muffins are killer plain. They’re sweet, spicy, and buttery! They’re perfect for busy mornings when you want something yummy without needing to dress it up. However, if you do want to add toppings here’s what I’d suggest:

rolling muffin in cinnamon sugar

Can I Make These into Mini Cinnamon Muffins?

You absolutely can! Instead of using a regular-sized muffin tin, find a mini one (like this one). Be sure it is light in color (to ensure even baking) and prep as you normally would. Then when you are ready, bake at 375 for 7-9 minutes. Cool and then coat with cinnamon sugar as you normally would.

The results? Super cute, super tasty mini Cinnamon Muffins.

cinnamon muffins on cooling rack

Storing + Freezing Cinnamon Muffins

Store any leftover cinnamon muffins in an airtight container (I like to use a gallon-sized Ziploc bag) and store them at room temperature for up to a week!

You can also freeze these babies for up to three months.

More Cinnamon Breakfasts to Try!

The printable recipe card is down below, enjoy!

Cinnamon Muffins

These tasty Cinnamon Muffins and baked soft and tender then dipped in melted butter and coated in cinnamon sugar. So addicting!
servings 12 servings
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

For the Muffins:

For the Exterior Coating:

  • 1/2 cup salted butter melted
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat oven to 375 degrees F. Spray a light colored muffin tin with nonstick cooking spray and set aside.
  • Add the flour, cinnamon, sugar, salt, and baking powder to a clean deep bowl. Whisk to combine. Create a well in the center. To the well, add in the milk, eggs and melted butter. Beat with a whisk to break up the eggs, then switch to a rubber spatula or spoon to finish stirring batter together.
  • Scoop into prepared muffin tin and bake 15-20 minutes or until golden brown.
  • Remove from oven and cool 15 minutes or until you can handle the muffins comfortably. While muffins are cooling, melt butter and combine granulated sugar with cinnamon.
  • Dip muffins into melted butter, then cinnamon sugar.

Nutrition

Calories: 157kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 151mg | Potassium: 162mg | Fiber: 1g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: cinnamon muffins

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