This cinnamon muffin recipe is a kid favorite and the even the adults will enjoy this great recipe with their morning cup of coffee. Surprise the kids this weekend by making them this cinnamon muffins recipe for breakfast.
These tender muffins are better than store-bought because they taste just like a donut, dipped in melted butter and coated in cinnamon and sugar.
Breakfast can’t get any better than that!
Homemade cinnamon muffins are all the rage in my house on the weekends because anything is better than a cold bowl of cereal. Right?
And if it’s sweet and involves a cinnamon sugar mixture my kids are all for it.
These easy cinnamon muffins are a great companion to a frosty cold glass of milk and are easy to just pop in your mouth.
They are great for a quick breakfast as well. But, I promise you’ll eat more than one.
Our dog barks like clockwork every morning around 7 AM. He’s up so why shouldn’t everyone else in the house be up too.
Saturdays are no exception.
With plenty of time to make these fresh from scratch while the rest of the household is sleeping, I get to work in the kitchen.
I even have a few furry helpers who are more than willing to help vacuum any crumbs that might fall to the floor.
Sometimes getting an hour to myself on a weekend morning is ideal. It’s time to enjoy my coffee while the tasty muffins are baking. I’ll read the newspaper and enjoy a little quiet time to myself.
For this original recipe, I used a mini muffin pan. You can also use standard muffin tins and simply adjust the cooking time.
I’ve also been known to use a combination of both white and whole wheat flour for this recipe. Sometimes, I will also make a double batch if I want a lot of muffins.
How to make the best cinnamon muffin recipe
Preheat the oven to 350 degrees F. Prepare the muffins tins by using cooking spray or paper muffin liners.
Gather the dry ingredients from your pantry, including all purpose flour, baking powder, salt, nutmeg, cinnamon and sugar. Mix well.
Add the wet ingredients next. Using a stand mixer or an electric mixer, stir in the eggs, oil and buttermilk slowly until combined.
Pour the batter into the prepared muffin tins and bake for 20 minutes.
While the homemade muffins are baking, prepare the cinnamon-sugar mixture topping in a small bowl. Melt butter in one small bowl and add the cinnamon and sugar to another bowl.
Remove the muffins from the oven and allow to cool.
Remove the cooled muffins from the pan and dip the tops of the muffins in the melted butter first and secondly, dip them into the sugar mixture.
These warm cinnamon muffins are ready to serve.
The secret ingredient to this cinnamon muffin recipe
The key to soft moist muffins is the buttermilk. The buttermilk makes these muffins light and fluffy.
If you don’t have it you can use regular milk in place of the buttermilk and simply add 2 teaspoons of white vinegar or lemon juice to the milk.
When using buttermilk in a muffin recipe, you will usually find baking powder listed alongside.
That’s because baking powder is an alkaline leavener that reacts with the acidity in buttermilk.
While baking, the resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins.
These cinnamon streusel muffins take almost no time in the oven and are ready in half an hour’s time.
More sweet muffin recipes
CHOCOLATE PEAR MUFFINS
APPLE CARROT OATMEAL MUFFINS
RASPBERRY DARK CHOCOLATE CHUNK MUFFINS
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
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The Best Cinnamon Sugar Muffins Recipe (Easy and Delicious)
Ingredients
- 1 3/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 egg
- 3/4 cup buttermilk
For the cinnamon topping:
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F. Spray a mini muffin pan with cooking spray. Using a mixer, mix together the flour, baking powder, salt, nutmeg, cinnamon and sugar. Add in the egg, oil and buttermilk and beat slowly until combined.
- Scoop a spoonful of batter into each muffin hole. Bake for 20 minutes. While baking melt the butter in one bowl and prepare the cinnamon and sugar and the other.
- Remove the pan from the oven and allow to cool for five minutes before removing the mini muffins from the pan.
- Dip the tops of each mini muffin into the melted butter and then into the cinnamon sugar until well coated. Serve.
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Oh what I would do for a big bowl of these. Perfect with a coffee.
Yup…or hot chocolate as my kids would request 🙂
Oh my! These really do look like mini cinnamon sugar donuts! These sound heavenly and yes I definitely would love this for breakfast…now I just need to find a volunteer who will make it for me so I can sleep in!…hmmmm haha 🙂
Yes…when you find that volunteer send them my way. Thanks Joyce.
I feel the same way – I would way rather have muffins than cold cereal! The cinnamon sugar topping on these is just perfection!
Thanks Amy. These muffins are the perfect alternative to cold cereal. They are perfect with a cup of hot coffee. 🙂
Anything with cinnamon is a big yes! These muffins sound like a perfect start to a day.
Any these make the house smell absolutely fabulous. Thanks Ruchi 🙂
The texture of these muffins is so light! I love that you really coat the muffin tops rather than dusting or sprinkling the cinnamon sugar.
Thanks so much. They are a favorite in our house. Light and delicious 🙂
As mentioned above in the recipe, you use baking powder. Is this correct, or should I use baking soda?
Yes Dee Dee you will use baking powder not soda. I made a few clarifications so the recipe should be clear. Thanks for bring it to my attention. 🙂
Should the canola oil be added to the mixture?
Yes…it was an omission on my part. Yes add it to the mixture. I have adjusted the recipe. Thanks so much.
Hi, it would be helpful to know how many this recipe makes…I’ve got a few mini muffin tins in 12, 18 and 24 sizes. As well, the comment section is so small I have to enlarge it to read it. The recipe looks lovely and I look forward to making them. Many thanks.
Thanks Barbie for the questions. I’ve added the yield. This recipe makes 24 mini muffins. Use two 12 mini muffin tins or 24 if you have one larger tin. It’s also great for standard muffins. To test, use a toothpick inserted into the center of a muffin until it comes out clean.