Cinnamon Muffins
These Cinnamon Muffins are a must-bake! Soft, fluffy, and bursting with warm cinnamon flavor, they make the perfect breakfast or snack.
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 1/4 cup melted butter
- 1 cup whole milk
- 1/2 cup melted salted butter
- 1/2 cup granulated sugar (for topping)
- 1 tablespoon cinnamon (for topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly with cooking spray.
Mixing
- In a large mixing bowl, whisk together the all-purpose flour, 6 tablespoons of granulated sugar, salt, baking powder, and 1 teaspoon of cinnamon until well combined.
- In another bowl, beat the 2 eggs. Then add the melted butter and whole milk, mixing until smooth and creamy.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined.
Baking
- In a small bowl, mix together the 1/2 cup granulated sugar and 1 tablespoon of cinnamon for the topping.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the cinnamon sugar mixture over the top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Notes
- For a dairy-free option, substitute whole milk with almond or oat milk.
- Use coconut sugar instead of granulated sugar for a natural sweetener.
- Wrap cooled muffins individually and freeze for up to 3 months.