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

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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 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

Calories: 236kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 235mg | Potassium: 62mg | Fiber: 1g | Sugar: 19g | Vitamin A: 304IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 1mg