Dive into the comforting embrace of warm spices with this easy cinnamon muffins recipe.
Perfect for brisk mornings or cozy afternoons, these fluffy treats bring a burst of cinnamon goodness to your day.
They’re easy to make, too. So grab a cup of coffee, and let’s make cinnamon muffins!
Cinnamon Muffins
This quick and easy cinnamon muffins recipe is a must-try, and here’s why:
The texture is phenomenal. They’re unbelievably fluffy, tender, and moist. The sugar-cinnamon topping adds a lovely crunch, to boot.
Better yet, they taste amazing! The balance between the sugar, cinnamon, and nutmeg is spot on.
As for the aroma – these muffins make your house smell like the sweet and warming scent of autumn.
Ingredients
One of the best things about muffins is how simple they are.
You won’t even need to head to the grocery to get these ingredients. They’re all basic baking commodities you probably already have on hand!
- Flour – The base of the batter. There’s no need for fancy flour here, just all-purpose will suffice.
- Sugar – Granulated white sugar sweetens the muffins. You need it for both the batter and muffin top.
- Baking Powder – The leavening agent necessary to make the batter rise into tall, fluffy muffins. Be sure it’s still active, otherwise, your muffins won’t rise at all.
- Shortening – It works the same way as oil and butter do in baked goods. It makes them rich, moist, and full of flavor.
- Milk – The liquid ingredient that saturates the flour, turning it into a batter. You can also use buttermilk for more flavor.
- Egg – It binds the ingredients together, giving the muffins their structure.
- Salt – Where there’s sugar, there should always be salt to balance the flavor.
- Cinnamon & Nutmeg – These warming spices give these muffins their cozy aroma and flavor. Skip the nutmeg if you’re not a fan.
- Melted Butter – It gets the cinnamon sugar topping to adhere to the muffin tops. It also adds extra moisture and richness to the muffins.
Storing and Freezing
These muffins are so good, you’ll want to make a double batch. It’s a good thing they keep well when stored properly!
Here’s how:
To Store: Place the cooled muffins in an air-tight container and store them at room temperature for 2 to 5 days.
To Freeze: Place the cooled muffins on a baking sheet and freeze them for an hour, or until they’re rock solid. Then, transfer them into freezer-safe bags for up to 3 months.
To Reheat: Thaw frozen muffins in the fridge overnight. Reheat them in the toaster oven for 1-2 minutes to bring back the crunch of the topping.
Cinnamon Muffins Variations
These cinnamon muffins are tasty, sweet, and wonderfully spiced. But they are pretty simple.
So, if you want something more impressive, try one of these recipe variations:
- Add more cinnamon to the topping. Don’t add more to the batter. If you accidentally overdo it, you can’t fix it. At least with the topping, you can still make adjustments.
- Add chopped nuts to the batter and/or the topping for some crunch. Pecans, walnuts, cashews, and almonds all work well.
- Try dried fruits. Raisins or dried cranberries work well.
- Add white chocolate chips. Creamy white chocolate and cinnamon make a great pairing.
- Make it extra spicy. Add other warm species like cloves, ground ginger, or allspice.
- Add a sweet glaze. Just mix powdered sugar with water or milk until it’s smooth, and drizzle it over the muffins when they’re cooled.
If you like this recipe, try these gorgeous apple cinnamon muffins next!
Tips and Tricks for the Best Cinnamon Muffins
Here are a few handy tips to keep in mind:
- Measure things correctly. If you want perfectly moist and fluffy muffins, measure the flour the right way – that means with a kitchen scale!
- Cream the shortening and sugar well. It should be beaten with a paddle attachment or electric mixer for about 3 minutes.
- Don’t overmix the batter. Mix the dry and wet ingredients in separate bowls before combining them. The batter is ready when you no longer see streaks or large clumps of flour.
- Use room temperature ingredients. That way, they all mix in perfect harmony.
- Instead of greasing the muffin tin, use muffin liners. They make cleaning up a breeze. Plus, the liners will ensure your muffins don’t dry out.
- Keep a watchful eye on the muffins as they bake. Some ovens run hotter than others, so it’s best to test for doneness 5 minutes early.
More Muffin Recipes You’ll Love
Jordan Marsh Blueberry Muffins
Banana Chocolate Chip Muffins
Banana Bread Muffins
Easy Chocolate Muffins
Easy Cinnamon Muffins Recipe
12
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kcalThese cinnamon muffins will be your new favorite treat! They’re moist, sweet, and so easy to make, no one can resist them!
Ingredients
- For the Batter:
1/3 cup shortening, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
- For the Topping:
3 tablespoons butter, melted
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin with cooking spray or line with muffin liners.
- In a medium bowl, sift the flour, 2 teaspoons of cinnamon, baking powder, salt, and nutmeg. Set aside.
- In a large bowl, beat the shortening and 1/2 cup sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape the sides and bottom of the bowl, then beat in the egg until blended.
- Alternate adding the flour and milk, mixing with a spatula until just combined.
- Divide the batter between 12 muffin liners. Fill each cup about 2/3 full.
- Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Just before the muffins are done, pour the melted butter into a small bowl. Whisk 1/2 cup sugar and 1 1/2 teaspoons of cinnamon in a separate shallow bowl.
- Take the cooked muffins out of the oven and very carefully dip the tops in the melted butter, followed by the cinnamon sugar. Serve warm and enjoy!
Yum! These hit the spot. Was looking for something easy and fall-flavored and these were really good.
I look forward to each posting.
Thank you
These make wonderful mini muffins for early morning company. Easy and very delicious.. p.s. they freeze very well too.
Hi Barb, I agree that these are perfect for company, and they do freeze well! I like to make a big batch to keep in the freezer so they’re ready whenever I need them.
If I decide to use butter instead of shortening how much do I use?
Hi Deborah! You can swap the shortening for butter in the same quantity. So that’s 1/3 cup of butter in the muffin batter.
Can this be made in a pan, and if so, what size pan and cooking time? Thank you!
Hi Dorothy!
Since muffins are more like quick breads, your best best is a loaf cake.
Grease and line a 9×5-inch loaf pan, follow the recipe as instructed, then bake for 40-50 minutes.
You can then finish it with the cinnamon sugar after baking.
If you don’t mind a denser cake, you could try it in a 9×13-inch baking dish. Bake it for about 20-30 minutes.
I would add an extra egg and 1/4 cup each butter and sugar for the 9×13-inch baking dish.
Hope this helps!
Followed the directions but muffins didn’t rise to look anything like the photo. Texture is dense. Make a lot of muffins so no idea what went wrong……
Hi Suzanne!
Sorry to hear this one didn’t work out for you.
There are a few things that might have been the issue:
1. Baking Powder – If your baking powder is old or not stored properly, it may have lost its potency. Baking powder generally loses its effectiveness after six months to a year.
Mix 1/2 teaspoon of baking powder with 1/4 cup of hot water. If it bubbles vigorously, it’s still good.
2. Overmixing – When you alternate adding the flour mixture and milk, it’s crucial to mix until just combined. Overmixing can develop gluten in the flour, leading to dense muffins.
Use a spatula or wooden spoon to fold the ingredients gently, and stop mixing as soon as the ingredients are combined and you no longer see streaks of flour. A few lumps are okay.
3. Incorrect Temperature – Ensure that your oven is accurately preheated to 350°F (175°C). An oven thermometer can help verify the correct temperature.
If you’re sure the baking powder is still good and didn’t overmix, try this if you decide to make them again:
Bake at 425°F (220°C) for 5 minutes. Then, without opening the door, reduce the temperature to 350°F (177°C) and bake for an additional 12-16 minutes.
The high heat in the beginning should help them rise.
Hope this helps 🙂