This cinnamon muffin recipe is a classic in our house for two very good reasons: first up, it’s absolutely delicious, and second, we almost always have the ingredients on hand to whip up a batch! No need to place a grocery order or pop over to the store—just raid the pantry, grab a bowl, and within a few minutes, you’ll have a batch of fluffy, fresh muffins that will make your house smell amazing. Let’s get baking!
What do I need to make this cinnamon muffins recipe?
Our favorite thing about these cinnamon muffins is that you never need anything beyond basic baking ingredients. Out of chocolate chips? No problem. No fruit to add? Don’t need it!
For these muffins, all you’ll need are all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, salt, unsalted butter, eggs, milk, vanilla extract, and ground cinnamon.
How do you make cinnamon muffins?
Get out your muffin pan and your pantry basics, and let’s go!
- Preheat the oven to 400°F. Grease the muffin tin or line the muffin cups with paper liners.
- Whisk the dry ingredients, minus the sugars, in a mixing bowl.
- Stir together the wet ingredients plus the sugars in a large mixing bowl.
- Add the dry ingredients to the wet, and stir until just combined. Whatever you do, don’t overmix the muffin batter!
- Fold in the cinnamon, and then pour the batter into the prepared muffin tin. Sprinkle with cinnamon sugar.
- Bake at 400°F for 5 minutes, then turn the oven temperature down to 350°F for the rest of the baking time.
- Let the muffins cool for a few minutes in the pan, and then move them to a wire rack to cool completely.
Protip: Make your own cinnamon sugar!
Cinnamon sugar is exactly what it sounds like—a mixture of granulated sugar and ground cinnamon. We typically mix about one tablespoon of cinnamon into 1/4 cup of sugar, but you can play around with this ratio as you’d like. Leftover cinnamon sugar mixture can be used on toast, over oatmeal, in coffee, or anywhere you’d like some sweet cinnamon flavor!
What makes muffins dry?
Overworking the batter is probably the culprit here. You want to mix the dry and wet ingredients together until they are just combined—there should be no big clumps of flour, but a few little lumps are fine. It is better to err on the side of undermixing the batter!
What makes muffins too moist?
It all comes down to how you store your leftover muffins. Muffins with sugary or crumbly tops, in particular, are prone to turning sticky overnight. The sugar draws some of the moisture out of the muffins and turns them into a tacky mess. To avoid this, put a paper towel or clean tea towel in the storage container on top of the muffins to absorb some of the excess moisture.
How do you make muffins puff up?
Make your muffins bakery-worthy with rounded tops by following these tips:
- Ensure the butter is completely melted before adding it to the wet ingredients.
- Trust the process and start baking the muffins at a high temperature, then drop it to finish off the baking time. The high heat gives the muffins some height (but you also need the lower temperature to make sure the muffins bake all the way through).
How do you store leftover muffins?
Muffins can be stored at room temperature in an airtight container for up to three days. For best results, add a paper towel or clean tea towel on top of the muffins—for muffins with sugary tops like these, we often put a second paper towel under the muffins before closing up the container. Muffins will be fresh for up to three days.
Freeze muffins in a single layer on a baking sheet, and transfer to a freezer bag or container once they are frozen solid. Freeze for up to three months.