Make everyone wake up on the right side of the bed with the smell of homemade Cinnamon Muffins! These are easy to make and a treat to eat!
The warm scent of cinnamon and sugar is the perfect alarm clock, and thankfully, these Cinnamon Muffins only take about 30 minutes to make! Set out pantry staples like flour, sugar, butter, and eggs, along with plenty of cinnamon for this delicious breakfast or snack time treat!
Have you ever noticed that cinnamon-baked goods always hit the spot? There is something so deliciously comforting about goodies like warm Cinnamon Muffins, and I love making them while the coffee is brewing so that the whole family wakes up to the scent of cinnamon. These muffins are incredibly easy to make and use simple ingredients, so everything is a breeze, including eating a few too many muffins!
Other Recipes to Serve with Cinnamon Muffins
- Coffee is the ideal partner for muffins so take that to the next level with a White Chocolate Mocha Latte and make your morning unforgettable.
- When keeping breakfast tasty and efficient, nothing beats protein and veggie-filled Spinach and Cheese Breakfast Egg Bites!
Pantry Items: For this recipe, you will need all-purpose flour, granulated sugar, baking powder, salt, and canola oil. Feel free to use vegetable or coconut oil instead of canola if you prefer.
Refrigerated Items: Set out eggs to warm up to room temperature, and buttermilk (or whole milk).
Spices/Extracts: You will also need cinnamon and vanilla extract.
Pantry Items: To make the delicious streusel topping, you will need all-purpose flour, granulated sugar, and more cinnamon.
Refrigerated Items: You will also need room-temperature butter to make the streusel.
How to Make Cinnamon Muffins
STEP ONE: Preheat the oven to 425 degrees F. Whisk together the flour, salt, baking powder, and cinnamon in a small bowl.
STEP TWO: Using a mixer or a large bowl with beaters, mix the eggs, oil, sugar, buttermilk, and vanilla until smooth. Slowly add the dry ingredients to the mixing bowl and beat until combined.
STEP THREE: To make the streusel, add the flour, sugar, and cinnamon to a bowl and cut the butter in, using a fork, until the mixture looks like sand.
STEP FOUR: Spray a muffin tin with non-stick spray or use cupcake liners. Fill each well or liner halfway with the batter and then top with half the streusel. Add the remaining batter to each well, along with a final sprinkling of streusel.
STEP FIVE: Bake the muffins at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees F and continue baking for another 11-12 minutes. Use a tester to ensure the muffins are fully cooked before removing them from the oven, and then allow them to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Tips for Success
- Out of buttermilk? No problem! Pour one tablespoon of vinegar into a measuring cup and then fill it with whole milk or half and half to the 1 cup line. Whisk this together and let it sit for a few minutes until it has thickened, and then use it in the recipe as written.
- Using room-temperature butter, milk, and eggs will ensure less mixing and a lighter, fluffier muffin.
- If the streusel seems too dry, cut in another tablespoon of butter to reach a sandy consistency that sticks together when pinched. To “cut in butter” just means to press the butter into flour, typically using a fork or pastry cutter, until a crumble-like texture is achieved.
How do I store these muffins?
Wonderfully moist cinnamon muffins are best kept in an airtight container for up to five days. They can be stored at room temperature, but if your house is pretty warm, you might consider keeping them in the fridge. The muffins warm up well in the microwave when heated for a few seconds. Cinnamon muffins can also be frozen and stored for up to three months. Once the muffins have cooled on a wire rack, place them on a tray and freeze them for about an hour. Once frozen, the muffins can be transferred to a container or freezer bag.
Can I double the recipe?
Absolutely! As you read above, these Cinnamon Muffins freeze super well so they are fantastic for making a lot of to enjoy at future breakfasts or snack time. Follow the recipe as written and double all of the ingredients to make more than one batch of muffins. When you’re ready, bake the muffins in batches and allow them to cool completely before freezing.
Make every morning cinna-rific with these recipes!
- Cinnamon Roll Pancakes
- Apple Cinnamon Streusel Pancakes
- Cinnamon Sugar Donut Muffins
- Cinnamon French Toast Waffles
- Cinnamon Roll Coffee Cake
*This post was originally posted on 05/02/2017.
- Preheat your oven to 425 degrees F.
- In a small mixing bowl, combine the flour, baking powder, salt, and cinnamon. Whisk together to break up any clumps. Set aside.
- In a large mixing bowl, beat together the oil, eggs, sugar, buttermilk, and vanilla until smooth.
- Pour the dry ingredients into the wet ingredients and mix just until combined. Set aside.
- Add the flour, sugar, and cinnamon for the streusel to a medium mixing bowl and stir together. Use a fork to cut the butter into the dry ingredients until it resembles sand. (see note)
- Spray the cups of two muffin tins with cooking spray or line them with cupcake liners.
- Fill each muffin tin cup halfway with batter. Sprinkle half of the cinnamon streusel over the muffin batter in each cup. (This will give a cinnamon swirl in the middle of each muffin.)
- Use the remaining batter to fill the muffin cups the rest of the way. Then sprinkle the remaining streusel on top of the muffins.
- Bake at 425 degrees F for 5 minutes. Then reduce the oven temperature to 350 degrees F (without opening the oven) and bake for another 11-12 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the muffins to cool for 5 minutes in the pans. Then transfer them to a wire rack to cool completely. (They're great warm too!) Store any leftovers in an airtight container.