Best cinnamon muffins! This easy recipe lets you make homemade cinnamon swirl muffins from scratch in less than 30 minutes.
These cinnamon muffins are moist and tender. They have an almost cake-like texture.
The muffins have sweet cinnamon sugar swirled throughout, which makes them look pretty and taste delicious. They’re a great alternative to cinnamon rolls for those times when you want something sweet and cinnamon-y but don’t want to spend hours whipping up a batch of homemade cinnamon rolls.
How to make cinnamon muffins
Step 1: Begin by melting the butter. The butter should be just melted, not hot or sizzling.
Tip >> I melt the butter most of the way, and then I whisk the butter until it is completely melted.
Step 2: Once melted, whisk in the sugar.
Step 3: Whisk in the eggs and vanilla extract until combined.
Step 4: Add the buttermilk, and whisk in until combined.
Step 5: Whisk in the flour, baking soda, and salt.
Tip >> Properly measuring the flour is key. Too much flour will give you a dense, heavy, or dry muffin.
Step 6: Stir together the remaining sugar and cinnamon. Fold in just giving it a couple turns.
To get the swirled effect, the cinnamon sugar shouldn’t be equally distributed in the dough.
Step 7: Divided batter between prepared muffin tin cups and bake.
Recipe FAQs
You can! Bake as directed and let the muffins cool to room temperature on a wire cooling rack. Place the cooled muffins in a freezer-safe container and freeze for up to 3 months.
Place the muffins in the microwave and warm for about 10 seconds to reheat.
Storage
Any leftover muffins can be stored at room temperature in an airtight container for up to 4 days.
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Cinnamon Muffins
Ingredients
- 6 tablespoons butter melted¹
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk²
- 2 cups all-purpose flour³
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 400 F. Grease a 12-cup muffin tin. Be sure to grease the entire muffin tin as tops will rise out of the cup. Set aside.
- In a large bowl, whisk butter and 3/4 cup sugar until well-combined.
- Mix in eggs and vanilla until combined.
- Add milk, and mix until incorporated.
- Stir in flour, baking soda, and salt.
- In a small bowl, stir remaining 1/3 cup sugar and ground cinnamon together.
- Add to dough, and fold in 2-3 times. You don’t want it to be combined. Check out the picture above the recipe.
- Divide batter among prepared muffin cups.
- Bake 15-25 minutes, or until muffins are golden brown.
- Let cool in pan for 5-10 minutes before removing.
Video
Notes
- Just melted, not hot and sizzling. I melt my butter most of the way and then whisk to finish melting it.
- Regular or low-fat ok.
- Be sure to properly measure the flour by either weighing it or sifting or stirring, spooning it into the measuring cup, and then leveling it.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Sandra Lucas says
Where is the icing recipe for them.
Kate says
Hi – there is butter on the muffins in the pictures. Are you looking for an icing recipe for the muffins?
Caroline says
These were delicious and so easy to make! I modified it to make it a little healthier…. Instead of 2 cups of flour I mixed 1 cup of whole wheat flour, 1/2 c of almond meal and 1/2 c of white flour. Baked at 400F for 15 min. They were crisp, moist and really delicious!
Kate says
I’m so glad to hear that! Thanks for sharing those subs!
Patrick D Johns says
Made these in my jumbo tins and they were a big hit. Everyone wants to know how it got those swirls in there ?
They were excellent! I did a sugar cinnamon topping while they were still warm … just because.
Kate says
Cinnamon sugar is always a delicious addition! =) Glad you liked the muffins!
Julia says
I made these muffins using coconut oil and it came out very tasty. My only complaint (which I will alter next time) is that it was a little bit dry the next day. I think I baked it too long since top was slightly crunchy too. And I might add a little less flour or more liquid just to balance it out. Will definitely make again.
Kate says
Hi! That’s too bad! Coconut oil usually makes for a fluffy muffin. Hope that they turn out better next time!
Kate Robs says
I want to make these now. Do you think I can make it into a coffee cake, and use a pan rather than muffins?
Kate says
I haven’t tried this recipe as a coffee cake to say for certain.
Jordyn says
Is regular milk okay? Does it have to be buttermilk!
Kate says
Hi! It needs to be buttermilk. I linked to my how-to on how to turn milk into buttermilk above, and here is that link again.
Rachael says
Can you make these in a mini-muffin pan? If so, what should the cook time adjust to?
Kate says
I don’t see any reason why you couldn’t. I haven’t tested it to say for certain, but I would start checking mini muffins around 8-10 minutes.
Whitney Mullenax says
These are good simple muffins, and I like simple muffins. Not too sweet but a good flavor, and these rose beautifully. I filled the batter to the top so it only made 8, and they didn’t last long. Great recipe!
Kate says
Thank you! I’m so glad that you liked them. =) Thank you for taking the time to comment!
Alexis says
Made these and they turned out great! I added a little bit of chocolate chips just for the fun of it, and it turned out to be a nice addition.
Kate says
Thank you! I’m so glad that you liked the muffins. =) Thanks for commenting!
Chel says
Great muffins! The cinnamon swirl really makes them.
Kate says
Thanks! I’m glad you liked them! Thanks for commenting. =)