These cinnamon muffins are delicately spiced and have a texture that is to die for. They're so moist, fluffy, and full of brown sugar cinnamon flavor. These might be my favorite muffins ever, and I know you'll love them too!
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My Take On Cinnamon Muffins
I don't know about you, but I could seriously eat muffins every day. They're something I don't make often, but when I do, I remember how much I love them. And whenever I'm craving muffins, this cinnamon muffin recipe is my go-to.
It's beyond easy to make and results in what I think are the perfect muffins! The inside is moist, soft, and fluffy, the top has an addictively crisp crust, and each bite is filled with warm cinnamon brown sugar flavors. My secret ingredient is a little buttermilk to make the flavors even better!
I really mean it when I say I could eat these freshly baked cinnamon muffins all day long. They're just so darn good! With that said, my favorite time to eat them is in the morning with this pumpkin cream cold brew. I just can't think of a better way to start the day.
Why You'll Love This Recipe
It's easy to make. Following this recipe is about as easy as it gets. You only have to be hands-on for less than 10 minutes, and the process is foolproof.
They're delicious any time of day. These cinnamon muffins are perfect for an easy grab-and-go breakfast, a mid-day snack, or a dessert.
Adults and kids love this recipe. Everyone in the Cunningham family is obsessed with these muffins. From my wife and nieces to my grandparents, they're a hit with everyone!
Ingredients
Another reason I'm obsessed with these muffins is they're made with mostly baking staples that I tend to have on hand. Honestly, I'm willing to bet you have most of them too!
Here's everything you'll need:
- 2 cups all-purpose flour
- 2 eggs, room temperature
- 1 cup buttermilk
- ¼ granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- 2 tbsp. butter melted
- 2 tbsp. sugar + 1 teaspoon cinnamon
I think the cinnamon and buttermilk combination is what makes the flavor so addictive, and I use that combo to make my apple pancakes too. So I definitely recommend trying that recipe out next!
How To Make Cinnamon Muffins
1. Prep work. Preheat the oven to 350°F (175°C). Grease a muffin tin with either butter or nonstick cooking spray.
2. Mix the wet and dry ingredients. Whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl. In a separate bowl, whisk the eggs, buttermilk, and oil together.
3. Combine ingredients. Working in batches, add the dry ingredients to the bowl of wet ingredients. Gently stir the two together until just combined and you have a smooth batter.
4. Bake the muffins. Divide the batter into the prepared muffin tins using either a spoon or an ice cream scoop. Bake the muffins for 20-25 minutes or until they're golden brown on the top and a toothpick inserted into the center comes out clean.
5. Add the cinnamon sugar topping. Melt two tablespoons of butter in a small bowl. In a separate bowl, combine the two tablespoons of sugar and a teaspoon of cinnamon. Dip the warm cinnamon muffins in the melted butter, then in the cinnamon sugar mixture. Let the muffins cool or serve warm. Enjoy!
My Tips To Make The Best Recipe
- Make sure not to overmix the muffin batter. Otherwise, you'll end up with dense and chewy muffins.
- Make mini muffins by portioning the muffin batter into mini muffin tins. Just remember mini muffins will cook more quickly.
- Use paper muffin cups or a silicone muffin pan for less mess and to make sure the muffins don't stick in the pan.
- Sometimes I'll add mini chocolate chips or chopped nuts. You'll want to make sure you add them last and only mix enough to combine so they don't sink to the bottom of the muffins.
How I Recommend Storing These Muffins
At room temperature: I like to transfer the leftover muffins to an airtight container and keep them on the counter for about 4 days.
In the fridge: You can also store the muffins in an airtight container or sealed bag for about 5 days in the fridge.
In the freezer: Let the muffins cool, then transfer them to a freezer-safe bag. I like to wrap the leftover muffins individually in plastic wrap first. Stored this way, they should last for up to 3 months. Just let the muffins thaw in the fridge before enjoying.
FAQS About This Cinnamon Muffins Recipe
How do I make my muffins moist?
You'll want to use room temperature eggs, butter, and buttermilk to help make the batter as smooth as possible. Also, make sure you don't overbake the muffins. I suggest checking on them every few minutes towards the end of baking.
Can I double this recipe?
Absolutely! If I'm hosting, I always double the recipe because everyone can't stop eating them. Simply mix the ingredients together in a larger bowl and then bake two batches of the muffins since the recipe makes 12 muffins. If you have two muffin tins, you can just bake the 24 muffins at the same time.
More Recipes To Try
- Apple pie bars
- Honey cake
- Pumpkin cheesecake bars
- Cinnamon streusel muffins
- Almond flour banana muffins
- Cinnamon rolls with heavy cream
Cinnamon Muffins
These cinnamon muffins are delicately spiced and have a texture that is to die for. They're so moist, fluffy, and full of brown sugar cinnamon flavor. These might be my favorite muffins ever, and I know you'll love them too!
Ingredients
- 2 cups all-purpose flour
- 2 eggs, room temperature
- 1 cup buttermilk
- ¼ granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- 2 tbsp. butter melted
- 2 tbsp. sugar + 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a muffin tin with butter or cooking spray. Whisk together flour, brown sugar, sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- Whisk the eggs, buttermilk, and oil in another bowl.
- Add dry ingredients to the bowl of wet ingredients and gently stir until just combined.
- Divide the batter into the prepared muffin tin using a spoon or ice cream scoop.
- Bake for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
- For the topping, in a small bowl, melt 2 tablespoons of butter and dip warm muffin tops in them. Then, dip generously in cinnamon sugar.
- Leave the muffins to cool a little, or enjoy them while they are still warm.
Nutrition Information:
Serving Size:
1 muffinAmount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 38gFiber: 0gSugar: 0gProtein: 4g
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