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Cinnamon Muffins

Close-up of a wicker basket filled with freshly baked cinnamon muffins, with decorative paper and dried foliage, on a pink background
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There’s nothing like the smell of warm cinnamon muffins baking! This super simple recipe gives you fluffy, wonderfully moist muffins with a sweet cinnamon sparkle on top. They’re a breeze to make and perfect for breakfast, a cozy snack, or a little treat anytime. Get ready for your kitchen to smell amazing!

Ingredients

Scale

For the Muffins:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder (make sure it’s fresh!)
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup milk (whole or 2% recommended; room temperature is great!)
  • ½ cup vegetable oil (or other neutral oil)
  • 2 large eggs (room temperature is a plus!)

For the Cinnamon-Sugar Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Warm Up & Prep: First, get your oven preheating to 375°F (190°C). Line a 12-cup muffin tin (and a 6-cup, or plan to bake in batches) with paper liners. If you’re not using liners, grease those cups really well!
  2. Dry Mix Magic: In a big bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make sure it’s all nicely combined – no streaks!
  3. Wet Wonders: In a separate, medium bowl (or a large measuring cup!), beat the milk, oil, and eggs together until smooth.
  4. Combine Gently! Pour the wet ingredients into the dry ingredients. Now, this is important: fold them together with a spatula just until you don’t see big streaks of dry flour. A few lumps are perfectly okay and actually good for tender muffins! Do not overmix! Seriously, stop as soon as it’s just combined.
  5. Fill ‘Em Up: Carefully divide the batter among your 16-18 prepared muffin cups. Fill each one about two-thirds to three-quarters full. An ice cream scoop works great for this!
  6. Sparkle Time: In a small bowl, mix the 2 tablespoons sugar and 1 teaspoon cinnamon for the topping. Sprinkle this generously over the batter in each muffin cup.
  7. Bake to Perfection: Pop the muffins into your hot oven and bake for 13-15 minutes. They’re done when the tops are golden brown and a toothpick poked into the center of a muffin comes out clean (a few moist crumbs are fine).
  8. Cool Down: Let the muffins cool in the tin for about 5 minutes – this helps them set. Then, gently move them to a wire rack to cool completely. Or, you know, sneak one while it’s warm!

Notes

  • Serving Ideas: These are heavenly served warm, maybe with a little butter. Perfect alongside a cup of coffee, tea, or a cold glass of milk!
  • Baker’s Tricks:
    • Fresh Baking Powder: Can’t stress this enough! It’s key for that beautiful rise.
    • Lumps are Friends: Remember, a lumpy batter means tender muffins. Overmixing = tough muffins.
    • Even Steven: Using an ice cream scoop helps make sure all your muffins are the same size and bake evenly.
  • Storing Your Muffins:
    • Once completely cool, keep them in an airtight container. They’ll be great for 2-3 days at room temperature or up to a week in the fridge.
    • Freezer Friendly! These freeze beautifully. Wrap them individually once cool, then pop into a freezer bag. They’ll last for up to 3 months.
  • Reheating Magic:
    • Microwave: About 10-20 seconds on high for one muffin.
    • Oven/Toaster Oven: Warm at 300-350°F (150-175°C) for 5-7 minutes for that fresh-baked feel.

Enjoy your delicious homemade cinnamon muffins!

Find it online: https://cakeshungry.com/cinnamon-muffin/