These cinnamon muffins are a delightful treat that combines warm, aromatic spices with a tender, fluffy texture. Perfect for a quick breakfast or an afternoon snack, they’re ready in just 22 minutes, making them ideal for busy mornings or last-minute cravings. Each bite offers a comforting blend of sweet cinnamon and buttery richness, with a hint of golden crispness on the edges.
Packed with cozy flavors and a soft, moist crumb, these mini muffins are as satisfying as they are easy to make. Whether enjoyed fresh out of the oven or paired with your favorite coffee, they’re a small indulgence that brings big joy. Plus, at just 107 calories per muffin, you can savor every bite guilt-free.
Ingredients for Cinnamon Muffins
- Dry Ingredients:
- 1 ½ cups (185 g) all-purpose flour
- ⅔ cup (135 g) sugar
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Wet Ingredients:
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk* (or substitute with ½ cup milk + ½ tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 6 tablespoons (85 g) unsalted butter, melted and cooled
- Topping:
- 4 tablespoons (60 g) salted butter, melted
- 4 tablespoons sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a 12-count standard muffin tin or a 24-count mini muffin tin with paper liners, or lightly grease and flour the cups.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cornstarch, salt, cinnamon, and nutmeg until well-combined.
- Mix wet ingredients: In a separate bowl, whisk together the egg, vanilla, and buttermilk. While whisking, slowly pour in the melted butter until incorporated. (The mixture may curdle slightly, which is fine.)
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients. Using a spatula, gently stir until just combined. Do not over-mix, or the muffins will be dense and dry.
- Portion the batter: Spoon the batter into the prepared muffin tin, filling each liner about ¾ of the way full.
- Bake: Transfer to the oven and bake for 15-16 minutes for standard muffins or 11-13 minutes for mini muffins. Check for doneness by inserting a toothpick into the center of a muffin—it should come out with moist crumbs (not wet batter). Avoid over-baking to keep the muffins moist.
- Prepare the topping: While the muffins are still warm, brush the tops with melted butter. In a small bowl, stir together the sugar and cinnamon, then sprinkle generously over each muffin.
- Serve and enjoy: Serve warm for the best flavor and texture!
Perfect Pairings: Serving Suggestions
These cinnamon muffins are delightful on their own, but they pair wonderfully with a cup of coffee, tea, or hot chocolate for a cozy treat. For a brunch spread, serve them alongside fresh fruit or yogurt. Pro tip: Add a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch!
Keep Them Fresh: Storage and Reheating Tips
Store your cinnamon muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze them in a sealed bag for up to 3 months—just thaw and reheat when ready to enjoy!
Mix It Up: Recipe Variations
Customize your muffins by adding ½ cup of chopped nuts, dried fruit, or chocolate chips to the batter. For a citrus twist, add 1 teaspoon of orange zest to the wet ingredients. Feeling adventurous? Swap the cinnamon in the topping for pumpkin spice or cardamom for a unique flavor profile.
Quick and Easy: Time-Saving Tips
To save time, measure and mix your dry ingredients the night before and store them in an airtight container. If you don’t have buttermilk, make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes. These small steps can make your baking process even smoother!
Cinnamon Muffins
Ingredients
- 1 ½ cups all purpose flour (185 g)
- ⅔ cup sugar (135 g)
- 2 teaspoon baking powder
- 2 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 large egg lightly beaten
- 1 teaspoon vanilla
- ½ cup buttermilk (120 ml)
- 6 Tablespoons unsalted butter melted and cooled (85 g)
Topping
- 4 Tablespoons salted butter melted (60 g)
- 4 Tablespoons sugar
- 2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375F (190C) and line a 12-count standard muffin tin or a 24-count mini muffin tin with paper liners or lightly grease and flour.
- Combine flour, sugar, baking powder, cornstarch salt, cinnamon, and nutmeg in a large bowl and whisk until well-combined.
- In a separate bowl, whisk together egg, vanilla, and buttermilk.
- While still whisking the wet ingredients, slowly pour in the melted butter until incorporated (mixture may curdle slightly, this is fine).
- Add the dry ingredients to wet and, using a spatula, gently stir ingredients together until just combined — do not over-mix or your muffins will be dense and dry!
- Portion muffin batter into prepared mini muffin tin, filling each liner ¾ of the way full.
- Transfer to 375F (190C) oven and bake for 15-16 minutes (for 12 standard muffins) or 11-13 minutes (for mini muffins) and until a toothpick inserted in the center comes out with moist crumbs (not wet batter, there should be crumbs or the toothpick should be clean, but don’t over-bake muffins or they will be dry). Prepare topping while muffins are still warm.
- Brush melted butter over each muffin while still warm.
- Stir together sugar and ground cinnamon and then sprinkle over each muffin.
- Serve warm and enjoy!