Description
Warm, fluffy cinnamon muffins with a soft crumb and sweet, spiced flavor. Perfect for breakfast, brunch, or snacking any time.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 cup milk
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup brown sugar (optional, for topping)
- 1/2 tsp ground cinnamon (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
- In a separate bowl, mix the milk, oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- If using a topping, mix brown sugar and cinnamon in a small bowl and sprinkle over the muffin batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- Add-ins like chocolate chips, raisins, or nuts can be added for variation.
- Use a gluten-free flour blend to make this recipe gluten-free.
- Freeze cooled muffins in a sealed container for up to 3 months.
- Reheat muffins briefly in the microwave or a warm oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
