This post may contain affiliate links. See my privacy policy for details.
A delightfully light snack with cinnamon-infused flavor, these cinnamon muffins will be a new favorite making them again and again! Another family favorite is my Cinnamon Swirl Bread which is similar except these muffins have a light streusel topping infused with cinnamon too!
Cinnamon Muffins
These cinnamon muffins are a great snack sliced in half with a little bit of butter and are so easy to pack in the car for a snack or in a school lunch for the kids. My son grabs these on his way out the door to university in the mornings (he never has time to eat, and would rather sleep of course.) so these are perfect for busy families!
Cinnamon is a warming and comforting spice, which has made it a favorite of many families and is popular with selective eaters! These muffins are saved from being too plain with the addition of a sweet cinnamon streusel sprinkled on top.
The Perfect Base Muffin Recipe
This muffin recipe is an easy one to adapt to your liking. Add a cup of berries, or play around with the spices. Try almond flavoring with a cup of blueberries!
How to Make These Muffins
These Cinnamon Muffins are a snap to make ahead of time. For detailed instructions see the recipe card below.
- Prepare – Fill a 12-well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
- Mix – In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate medium bowl, beat the eggs, milk, oil, and vanilla extract together until well combined. Mix the wet and dry ingredients.
- Pour – Divide the batter evenly between the muffin wells. I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
- Top – Prepare the streusel. Top each muffin with about 1 Tbsp of streusel.
- Bake- for 18-20 minutes, until the streusel is browned and a cake tester or toothpick inserted comes out clean.
- Cool – Remove from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire baking rack.
Use Baking Spray for the Muffin Tins
When baking muffins I find that spraying the muffin tin with Pam or an oil-type spray makes perfectly brown muffins that never stick to the pan. Muffin liners tend to stick to the muffins.
More Tasty Muffins
How To Store
These Cinnamon Muffins, like all muffins, are perfect to make ahead of time! To store, place in an airtight container and keep at room temperature for up to 3 days. DO NOT refrigerate, they will harden like a stone!
To freeze, place in a freezer-safe bag and freeze for up to a month. I find that if you keep them in the freezer too long, they start to taste freezer-burnt. We tend to make a dozen then just eat them for breakfast for the next 3 days.
Happy Baking!
Love,
Karlynn
Cinnamon Muffins
- Prep Time
- 20 minutes
- Cook Time
- 18 minutes
- Course
- Baked Goods
- Cuisine
- American
- Servings
- 12 muffins
- Calories
- 212
- Author
- Karlynn Johnston
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup whole milk
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 batch streusel topping
Instructions
- Pre-heat the oven to 375 degrees F.
- Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate medium bowl, beat the eggs, milk, oil and vanilla extract together until well combined.
- Pour the liquid mixture into the bowl with the flour mix and stir until just combined.
- Divide the batter evenly between the muffin well. I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
- Prepare the streusel. Top each muffin with about 1 Tbsp of streusel.
- Bake for 18-20 minutes, until the streusel is browned and a cake tester or toothpick inserted comes out clean.
- Remove from the oven and cool in the pan for 5 minutes, them remove and cool completely on a wire baking rack.
- Store in a closed container for up to 3 days at room temperature or freeze in a container for up to 3 months.
Recipe Notes
- You can play around with the amount of spices you use in this recipe
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Nancy says
I made these muffins with success and will make them again soon. Delicious!