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Cinnamon Muffins

cinnamon muffin FI

5 from 5 reviews

This muffin puts cinnamon front-and-center! There's cinnamon in the batter, plus a cinnamon brown sugar topping, and even a ribbon of brown sugar cinnamon in the center!

Ingredients

Units Scale

For the cinnamon sugar topping:

  • 3 tablespoons (40 g) packed brown sugar (dark or light)
  • 1 1/2 teaspoons cinnamon (see note 1)

For the muffin batter:

  • 2 cups (248 g) all-purpose flour (spooned and leveled, or measure by weight)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • 1/2 cup (105 g) granulated sugar
  • 1/3 cup (71 g) packed brown sugar (dark or light)
  • 2 large eggs
  • 2/3 cups (158 ml) neutral oil (vegetable, canola, etc.)
  • 1 cup (237 ml) milk
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Place cupcake liners in the cups of a 12-cup muffin tin, or, spray the muffin tin well with nonstick cooking spray. Set aside.
  3. In a small bowl, mix together the 3 tablespoons packed brown sugar and 1 1/2 teaspoons cinnamon to make the cinnamon sugar topping. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon cinnamon and pinch of nutmeg. Set aside.
  5. Place the brown sugar for the batter into a separate large bowl. If there are any lumps in the brown sugar, break them apart with your fingers or a fork. Then, add in the granulated sugar, eggs, oil, milk and vanilla. Whisk together until evenly combined.
  6. Add the dry ingredients into the wet ingredients in a few batches, whisking gently in between each addition. Whisk just until combined (a few lumps are ok - do not overmix).
  7. Fill each muffin tin about 1/3 full with the batter. Then, sprinkle about 1/2 teaspoon of the cinnamon sugar mixture evenly over the surface of each layer of batter. Then, top off each muffin with the remaining batter. Sprinkle the rest of the cinnamon sugar mixture evenly on top of each muffin.
  8. Bake in the preheated oven for 22 - 26 minutes, or until the top of the muffin is firm and a toothpick inserted in the center comes out clean (a couple crumbs are ok, but no wet batter). 
  9. Let the muffins cool in the tin for about 10 minutes, then remove to a wire rack to continue cooling.

Notes

  1.   For extra cinnamon flavor in the cinnamon sugar topping, feel free to increase the amount of cinnamon from 1 1/2 teaspoons to 2 teaspoons!
  2.   You can store the muffins in an airtight container at room temperature for 2 - 3 days, or keep them in the freezer for up to 3 months.
  3.   The nutrition information below was calculated using 2% milk. The nutrition counts of your dish will vary based on the brand, type, and exact amounts of ingredients used. This nutrition information is an estimate provided by an online nutrition calculator and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

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