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Cinnamon Muffins

Posted by: Kate / Breakfasts, Muffins / Posted: / Last updated:

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Best cinnamon muffins! This easy recipe lets you make homemade cinnamon swirl muffins from scratch in less than 30 minutes.

Cinnamon muffins in a linen lined basket

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.

Cinnamon muffin batter in a glass bowl

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.

Cinnamon muffin batter in a muffin tin

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.

Cinnamon Muffin RecipeHow 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.

Buttered cinnamon muffin on a white plate

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Cinnamon Muffins

Moist cinnamon sugar swirl muffin recipe. 
Author:I Heart Eating
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings:12 muffins
Course: Breakfast
Cuisine: American
Keyword: cinnamon sugar, muffin
Print Rate
4.75 from 4 votes

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
US Customary - Metric

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.

Notes

  1. Just melted, not hot and sizzling. I melt my butter most of the way and then whisk to finish melting it. 
  2. Regular or low-fat ok.
  3. 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. 
  4. Nutrition values are estimates. 

Nutrition Information

Serving: 1muffinCalories: 206kcal (10%)Carbohydrates: 33g (11%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 3g (15%)Cholesterol: 42mg (14%)Sodium: 259mg (11%)Potassium: 47mg (1%)Sugar: 17g (19%)Vitamin A: 220IU (4%)Vitamin C: 0.1mgCalcium: 24mg (2%)Iron: 1.1mg (6%)
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  1. Patrick D Johns says

    5 stars
    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.

    Reply

  2. Julia says

    4 stars
    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.

    Reply

    • 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.

      Reply

  5. Whitney Mullenax says

    5 stars
    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!

    Reply

      • 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.

        Reply
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