Easy Cinnamon Muffins – A Breakfast Treat

several cinnamon muffins on a wooden cutting board.

5 from 1 vote

Easy Cinnamon Muffins – A Breakfast Treat

Warm, sweet, and ready in 35 minutes, these quick and easy cinnamon muffins are perfect for breakfast or brunch. A cozy holiday breakfast idea and the best way to make homemade cinnamon muffins from scratch!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast/Brunch, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 280kcal

Author: Sharon Rigsby

Equipment

regular-size muffin pan

Ingredients

Muffins

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoons salt
½ cup unsalted butter melted
¾ cup granulated sugar
2 large eggs
½ cup milk
½ teaspoon pure vanilla extract

Topping

¼ cup unsalted butter melted
½ cup granulated sugar
2 tablespoons ground cinnamon

Instructions

Set your oven to 375°F. Grease a 12-cup muffin pan with cooking spray or line with paper liners.
In a medium bowl, whisk together the flour, baking powder, ground nutmeg, ground cinnamon, and salt. Set aside.
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, milk, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick and slightly sticky; avoid overmixing to ensure tender muffins.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be careful not to overbake, as this can lead to dry muffins.
While the muffins are baking, combine the granulated sugar and ground cinnamon in a small bowl. Place the melted butter in a separate bowl.
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, remove them and, while still warm, dip the tops into the melted butter, followed by the cinnamon-sugar mixture. For an extra indulgent treat, coat the entire muffin.
Serve: Enjoy the muffins warm or at room temperature.

Notes

Spoon flour into the measuring cup and level off with a knife for accurate measurement. Too much flour can result in dense muffins.

Make sure not to overbake! Overbaking can dry out your muffins and these are best when they are soft and moist. You will want to take them out of the oven right when the muffin is firm enough to hold its shape and bounce back when pressed on. I like to check them right at 15 minutes and gauge if they need to bake longer and how much.

If you use paper liners, cut the topping ingredients in half and only dip the tops of the muffins in butter and cinnamon sugar.

These muffins are meant to be reminiscent of old-fashioned donuts, buttery, sweet, and flavored with warm spices. These are a bit thick and dense (rather than light and fluffy).

Nutrition