Best cinnamon muffins! This easy recipe lets you make homemade cinnamon swirl muffins from scratch in less than 30 minutes.
These cinnamon muffins came about after a kitchen fail.
I was testing out a cinnamon crumb cake recipe, and it was a total mess. But it smelled amazing, and, after smelling it bake for about an hour, I couldn’t wait to have a slice.
Since that wasn’t going to happen, I came up with plan b and made these muffins instead.
These cinnamon muffins are moist and tender – almost cake-like. They have sweet cinnamon sugar swirled throughout, which makes them look pretty and taste delicious.
How to make cinnamon muffins
Begin by melting the butter. The butter should be just melted, not hot or sizzling.
I melt the butter most of the way, and then I whisk the butter until it is completely melted. Once melted, whisk in the sugar.
Whisk in the eggs and vanilla extract until combined.
Add the buttermilk, and whisk in until combined.
Whisk in the flour, baking soda, and salt. Properly measuring the flour is key.
Too much flour will give you a dense, heavy, or dry muffin.
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.
How to store muffins
The muffins can be stored at room temperature in a resealable container for up to 4 days.
Can I reheat the muffins?
You can! I microwave them for about 10 seconds to re-warm them.
More muffin recipes!
If you’ve tried this cinnamon muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
- 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
- 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.
- 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.