Muffins are often underrated in the hierarchy of baked goods. But, these cinnamon muffins should not be overlooked. They are simple to make and pack a huge flavor punch with a spiced batter, cinnamon chips, and a sweet cinnamon sugar topping.
These muffins make a great breakfast. But, they are also wonderful for snack time. When they are in our house, we can’t help but reach for them! And, wow, they smell so good while they are baking!
This recipe is made almost entirely with pantry basics. Consider a few things while you gather what you need:
- Butter – Muffins are often made with oil, but I find that butter has such a better flavor. I always bake with unsalted butter and add the exact amount of salt that I want.
- Kosher salt – I use coarse kosher salt because I love tasting the salt as a distinct flavor in every bite. It brightens the flavor of the muffins. If you want to use table salt, use half of the amount listed in the recipe.
- Cinnamon chips – I love the burst of cinnamon flavor you get from adding the chips to the batter. They can be hard to find in a store, though. Shop for them online or make them yourself!
How It’s Made
Start by mixing together your dry ingredients. This includes all-purpose flour, sugar, baking powder, cinnamon, and salt.
In a second bowl, mix the wet ingredients – milk, melted butter, and eggs.
Add these to the dry ingredients a little bit at a time, mixing until just combined. Then, gently stir in the cinnamon chips.
Line a muffin tin with paper liners and divide the batter evenly between the liners.
Next, it’s time to make the topping. In a small bowl, mix sugar, cinnamon, and milk. Sprinkle this mixture evenly over all of the unbaked muffins.
Bake at 375 F for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Expert Tips and FAQs
Be careful when you make these not to overmix the batter. It’s OK if the batter is a little bit lumpy, but overmixing the muffins can make them gummy.
Store at room temperature in an airtight container for up to three days, refrigerate for up to one week, or freeze for months.
No, you can bake these directly in muffin tins. Be sure to grease the tins well before pouring the batter in.
Yes! They will still be great.
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- Crumb topping
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon kosher salt you can substitute 1/4 teaspoon of table salt
- 1 cup whole milk
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1/2 cup cinnamon chips
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon whole milk
- Preheat oven to 375 F.
- In a large bowl, whisk together flour, brown sugar, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together milk, melted butter and eggs.
- Add the wet ingredients to the dry ingredients a little at a time and mix until just combined.
- Gently fold in cinnamon chips.
- Line a standard muffin tin with paper liners, and divide batter evenly between them.
- Mix together all topping ingredients in a small bowl and sprinkle evenly over the unbaked muffins
- Bake for 20 minutes or until a toothpick inserted into a muffin comes out clean.
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