Perfect Cinnamon Muffins Recipe: Easy & Delicious

The best cinnamon muffins recipe combines 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 large egg, 1 cup whole milk, 1/4 cup melted unsalted butter, and 1/4 cup vegetable oil. Bake at 375°F (190°C) for 18-20 minutes for perfectly domed, moist muffins with balanced cinnamon flavor. This classic recipe yields 12 tender muffins with a delicate crumb and just the right spice level without overwhelming heat.

Nothing compares to the aroma of freshly baked cinnamon muffins filling your kitchen. These warm, spiced treats strike the perfect balance between sweet and aromatic, making them ideal for breakfast, brunch, or an afternoon snack. Unlike many recipes that either underwhelm with flavor or overpower with spice, this tested method delivers consistent results with pantry staples.

Why This Cinnamon Muffins Recipe Works

The secret to exceptional cinnamon muffins lies in ingredient ratios and technique. Too much cinnamon creates bitterness, while too little leaves you wanting. This recipe uses a precise 2:1 ratio of flour to cinnamon that infuses flavor without dominating. The combination of melted butter and oil ensures moisture retention, while the baking powder provides optimal rise without tunneling.

Essential Ingredients Explained

Understanding each component helps you become a better baker. These aren't just random measurements—they're carefully calibrated for success:

• All-purpose flour: Provides structure without toughness. Measure correctly by spooning flour into your measuring cup and leveling.
• Ground cinnamon: Use fresh, high-quality cinnamon for the best flavor. Ceylon cinnamon offers a more delicate taste than Cassia.
• Baking powder: Fresh leavening agent ensures proper rise. Test yours by mixing 1 teaspoon with 1/3 cup hot water—if it bubbles vigorously, it's good.
• Whole milk: Adds richness and tenderness. Buttermilk makes an excellent substitute for tangier flavor.
• Melted butter: Contributes flavor and moisture. Cool slightly before adding to wet ingredients.

Ingredient	Measurement	Key Function
All-purpose flour	2 cups (250g)	Structure foundation
Granulated sugar	1/2 cup (100g)	Sweetness and moisture
Ground cinnamon	2 tsp	Primary flavor without bitterness
Baking powder	2 tsp	Optimal rise without tunneling
Whole milk	1 cup (240ml)	Tenderness and richness

Step-by-Step Baking Instructions

Follow these detailed steps for foolproof cinnamon muffins every time:

1. Preheat and prepare: Position oven rack in center position and preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, cinnamon, baking powder, and salt until no streaks remain.
3. Combine wet ingredients: In a separate bowl, beat egg, then whisk in milk, melted butter, and vegetable oil until emulsified.
4. Combine mixtures: Create a well in dry ingredients and pour wet mixture into center. Gently fold together using a rubber spatula until just combined—do not overmix.
5. Fill muffin cups: Divide batter evenly among cups, filling each about 3/4 full. For higher domes, fill cups nearly to the top.
6. Bake: Place in preheated oven and bake 18-20 minutes, until golden brown and a toothpick inserted in center comes out clean.
7. Cool: Transfer muffins to wire rack immediately to prevent overcooking. Cool 5 minutes in pan before removing.

Popular Cinnamon Muffins Variations

Once you've mastered the classic recipe, try these delicious adaptations:

• Streusel-topped cinnamon muffins: Mix 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly. Sprinkle generously over batter before baking.
• Apple cinnamon muffins: Fold 1 cup finely diced apple (peeled) into batter. Reduce milk by 2 tablespoons to compensate for apple moisture.
• Gluten-free cinnamon muffins: Substitute 1:1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum if not included in your blend.
• Vegan cinnamon muffins: Replace egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water), use plant-based milk, and substitute coconut oil for butter.

Proven Baking Tips for Perfect Results

Learn from common mistakes with these professional baking insights:

• Avoid overmixing: Stir batter only until ingredients are incorporated. Overmixing develops gluten, resulting in tough muffins.
• Room temperature ingredients: Ensure eggs and milk are at room temperature for even mixing and better rise.
• Don't open the oven: Resist checking muffins during the first 15 minutes of baking to prevent collapse.
• Test for doneness properly: Insert toothpick near center—not all the way through—for accurate reading.
• Cool properly: Leaving muffins in the pan too long causes steaming and sogginess. Transfer to wire rack after 5 minutes.

Storage and Serving Recommendations

Enjoy your cinnamon muffins at their peak quality with these storage tips:

• Room temperature: Store in airtight container for up to 2 days. Place paper towel between layers to absorb excess moisture.
• Refrigeration: For longer storage (up to 5 days), refrigerate in sealed container. Bring to room temperature before serving.
• Freezing: Wrap individual muffins tightly in plastic wrap, then place in freezer bag. Freeze up to 3 months. Thaw at room temperature.
• Serving: Warm briefly in microwave (10-15 seconds) and serve with softened butter or cream cheese spread for enhanced flavor.

Frequently Asked Questions

Can I make cinnamon muffins without baking powder?

While baking powder provides optimal rise, you can substitute with 1/2 teaspoon baking soda plus 1 tablespoon acid (like lemon juice or vinegar). However, this changes flavor slightly and may cause faster browning. For best results, use fresh baking powder as specified in the recipe.

Why are my cinnamon muffins dense?

Dense muffins typically result from overmixing the batter, expired leavening agents, or incorrect flour measurement. Measure flour properly by spooning into the cup and leveling—don't scoop directly from the bag. Also ensure your baking powder is fresh and avoid stirring after combining wet and dry ingredients.

How do I prevent cinnamon muffins from sticking to paper liners?

Grease the paper liners lightly with nonstick spray before filling, or let muffins cool in the pan for exactly 5 minutes before transferring to a wire rack. Using high-quality paper liners also helps prevent sticking. If you frequently experience sticking issues, consider using silicone muffin cups instead.

Can I double this cinnamon muffin recipe?

Yes, you can double the recipe, but avoid tripling or quadrupling as ingredient ratios become less precise. When doubling, mix ingredients in two separate batches for best results. Double baking time is not required—check for doneness at the original time since muffins bake from the outside in regardless of batch size.

What's the difference between cinnamon muffins and cinnamon swirl muffins?

Traditional cinnamon muffins incorporate cinnamon throughout the batter, while cinnamon swirl muffins feature a concentrated cinnamon-sugar layer swirled through the center. To make swirl muffins, fill cups halfway with plain batter, add 1 teaspoon cinnamon-sugar mixture, then top with remaining batter and swirl with a knife before baking.