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Cinnamon Muffins

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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.

Three cinnamon muffins on a white plate with a muffin in the background

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!

Ingredients

overhead photo of cinnamon muffin ingredients, labeled: flour, eggs, brown sugar, milk, salt, cinnamon, cinnamon chips, butter, sugar, and baking powder

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.

whisking dry ingredients in a glass bowl

In a second bowl, mix the wet ingredients – milk, melted butter, and eggs.

pouring milk into a bowl with eggs

Add these to the dry ingredients a little bit at a time, mixing until just combined. Then, gently stir in the cinnamon chips.

stirring cinnamon chips into batter

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.

sprinkling cinnamon sugar over muffin batter in muffin tin

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.

How do I store these?

Store at room temperature in an airtight container for up to three days, refrigerate for up to one week, or freeze for months.

Can I frost them?

Sure! Typically, muffins aren’t frosted and cupcakes are. But, if you want to frost these, go for it! Try my cinnamon cream cheese frosting. You might also want to try adding a crumb topping instead.

Do I have to use paper liners?

No, you can bake these directly in muffin tins. Be sure to grease the tins well before pouring the batter in.

Can I leave off the cinnamon chips?

Yes! They will still be great.

cinnamon muffin on a white plate with other muffins in the background
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Cinnamon Muffins

These cinnamon muffins are simple to make and pack a huge flavor punch with a spiced batter, cinnamon chips, and a sweet cinnamon sugar topping.
Course brunch, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 182kcal
Author Stefani

Ingredients

Muffin Ingredients

  • 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
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1/2 cup cinnamon chips

Topping Ingredients

  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon whole milk

Instructions

  • 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 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.

Notes

Store at room temperature in an airtight container for up to three days, refrigerate for up to one week, or freeze for months.
It’s fine to leave off the cinnamon chips if you don’t have any or don’t want to take the time to make them.

Nutrition

Calories: 182kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 112mg | Potassium: 179mg | Fiber: 1g | Sugar: 15g | Vitamin A: 158IU | Calcium: 80mg | Iron: 1mg
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