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Cinnamon Muffins – light and fluffy muffins that are ready in no time. They are coated in cinnamon and sugar for a sweet treat any time of day.
There is just something about Cinnamon Rolls or Cinnamon Roll Pancakes for a weekend brunch. But let’s face it, that isn’t an every day option. But these super easy cinnamon muffins could be! They come together in no time, and you can stash them in the freezer for busy mornings.
Muffins are one of my favorite things to make and have in the freezer at all times! You can go basic like Chocolate Chip Muffins or Blueberry Muffins. Or you can get creative like Oreo Muffins or these Double Chocolate Cheesecake Muffins. The possibilities are endless, and I have over 50 Muffin Recipes on the blog already for you to start working through!
This particular muffin recipe has been on the blog since the very beginning in 2011. It was one of the first things I published. So it is definitely time for a refresh with some new photos to bring these up again. They are just too good not to!
Why You’ll Love These Cinnamon Muffins
- Easy – These muffins come together in no time, and then bake up quickly. You can have them ready within 30 minutes.
- Freezer Friendly – as soon as these muffins are cool you can pop them in the freezer for a super fast grab and go treat on busy mornings. Or throw them in a lunch box and they will thaw by lunch time.
- That cinnamon and sugar coating on the outside will remind you of Churros! What better breakfast is there?
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Granulated Sugar
- Egg
- All-Purpose Flour
- Baking Powder
- Cinnamon
- Salt
- Ground Nutmeg
- Oil – any neutral flavored oil will work. Butter will also work, it will just give a slightly different texture and flavor.
- Milk – I use skim milk, but any milk (dairy or non-dairy) will work as well
- Vanilla Extract
How to Make Cinnamon Muffins
- Mix Wet Ingredients. In one bowl mix together the egg and sugar until it gets pale in color and creamy. Mix in the oil, milk and vanilla until everything is well combined.
- Mix Dry Ingredients. In a separate bowl whisk together flour, baking powder, cinnamon, salt, and nutmeg until well incorporated.
- Combine. Add the wet ingredients to the dry ingredients and mix until just combined.
- Fill Muffin Tins. Divide the batter evenly among 12 muffin ups and bake for about 15 minutes until the muffins are golden brown. You can insert a tooth pick to see if it comes out clean, or when you gently press the top it should spring back. Remove from the oven and let cool for about 5 minutes.
- Coat Muffins. While the muffins cool you want to mix together the cinnamon and sugar for the coating. As soon as the muffins are cool enough to handle, roll them through the sugar mixture. Let them cool completely on a wire rack.
Recipe Tips & Tricks
- One of the most important things when making any muffin you really want to be careful not to over mix the batter. As soon as the flour streaks disappear you want to stop. This will lead to the most tender muffin.
- I like to use an ice cream scoop to divide the dough into a prepared muffin pan. This ensures that all the muffins are the same size as well as it makes for easy clean up.
- If you let your muffins cool too long the cinnamon and sugar mixture won’t stick as well. You can brush them lightly with melted butter if necessary to get the coating to stick.
- Store muffins in an airtight container for 3-4 days. They are great reheated in the microwave with a cup of coffee for a snack!
How do you Freeze Muffins
Muffins are one of the easiest things to freeze. The best way is to let them cool completely and then place in a freezer storage bag. They will stay good for 2-3 months. To thaw just remove and microwave for about 30 seconds per muffin. Or you can place in a lunch box and it will thaw by lunch time!
What To Serve With Cinnamon Muffins
These cinnamon muffins are a tasty breakfast treat with a cup of hot coffee or tea, but they are good enough they can double as a dessert. You can pair with a Spiced Pear Cider, Toasted White Chocolate Mocha or even a glass of French Hot Chocolate.
Homemade Muffins are also a great addition to a brunch spread. Serve alongside Air Fryer Bacon, Avocado Scrambled Eggs, or Chile Relleno Casserole.
More Tasty Muffin Recipes
- Banana Chocolate Chip Muffins
- Bisquick Muffins
- Nutella Muffins
- Apple Cinnamon Muffins
- Strawberry Muffins
Cinnamon Muffins
Equipment
Ingredients
- 3/4 cup granulated sugar
- 1 whole large egg
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Coating Mixture
- 3 Tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350º F. Line a 12 cup muffin tin with liners or grease well.
- Mix the egg and sugar together until it is creamy and pale in color. Mix in oil, milk, and vanilla until well combined.
- In a separate bowl stir together the flour, baking powder, cinnamon, salt and nutmeg until well incorporated.
- Mix together the wet and dry ingredients until everything is just combined.
- Divide the batter into a prepared muffin tin.
- Bake for 15-17 minutes until the muffins are golden brown and a tester comes out clean. Remove from the oven and let cool for about 5 minutes, until you can handle them.
- Meanwhile mix together the coating ingredients. Once you can handle the muffins, remove from the tray and roll through the cinnamon and sugar mixture to evenly coat. Place on a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Cinnamon Muffins were a hit in my house! They were perfectly spiced and so fluffy. I loved how the cinnamon flavor was just right, not overpowering. They made for a perfect breakfast treat!