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This sweet and simple cinnamon muffins recipe uses basic pantry ingredients, and can also be made into cinnamon sugar bread.
Today’s recipe is for cinnamon muffins, a delicious and simple treat you can whip up anytime with pantry staples. Originally shared as a quick bread back in 2013, this updated version uses the same batter, but transformed into muffins for individual portions. The star ingredient—a full tablespoon of baking powder—creates beautiful, dome-shaped tops. Finished with a yummy cinnamon-sugar topping, these muffins are soft inside and crisp outside, making them perfect for any occasion.
Why This Recipe Works
Although not technically comfort food, this cinnamon muffin recipe has that sort of “homey” quality to it. The muffins bake for just 22 minutes, but it’s long enough for them to fill your kitchen with the aroma of cinnamon. Make them for breakfast, brunch, when the kids come home from school, or for a family dinner. I promise these muffins will be a hit!
Easy Steps
- Preheat oven to 350 degrees F.
- Prepare a large loaf pan, 3 small loaf pans, or a 12-vessel muffin pan. (Measurements are in Notes section.)
- In a small bowl mix 1/3 c. sugar and 2 t. cinnamon. Set aside.
- Using the whisk attachment, on low speed, combine the flour, baking powder, and salt in the bowl of a standing mixer.
- Add the white and brown sugars. Mix again.
- One at a time, and mixing in between, add the egg, milk, oil, and vanilla.
- Mix on medium-high speed for 2 minutes.
- Pour the batter into a large loaf pan, or divide evenly in 3 small loaf pans, or a muffin pan.
- Generously sprinkle cinnamon and sugar mixture over batter.
- Bake the loaf pan for 45-50 minutes. Bake the muffins for 22 minutes. Bake the small loaves for 35-40 minutes. Baking times will vary, so watch at the end. A knife inserted in the center should come out clean.
- Cool for 10 minutes. Eat warm, or store in an airtight container for up to 3 days.
Cinnamon Muffins Variations
- Because this cinnamon muffin batter is very basic, it can be adapted in so many ways. Easy additions are:
- dried fruit: raisins, craisins, dried cherries
- fresh fruit such as blueberries or chopped apples
- almonds, walnuts, or pecans
- a dash of nutmeg
- For extra cinnamon flavor, add a layer of cinnamon sugar inside the batter. Simply add half the batter to the loaf or muffin pan, sprinkle the cinnamon sugar mixture, and then top with another layer of batter. Finish the top with more of the cinnamon sugar mixture or drizzle the muffins with a powdered sugar glaze.
- An equal amount of melted butter can be substituted for the canola oil. Unrefined coconut oil can also be used.
Helpful Tips
- This recipe for cinnamon muffins can be easily doubled.
- See the recipe card below for nutrition information.
- Prepare your loaf pan/muffin tin with cooking spray or Baker’s Joy. Paper liners can also be used for the muffins.
- If you have a beginner baker in your home, this is a great starter recipe. Everything is easy to measure out, and there are no odd ingredients. The flavors of the cinnamon and sugar are definitely kid-friendly.
Storage
Store these cinnamon muffins in an airtight container (I usually use a large resealable bag) at room temperature. They stay fresh for up to two days, and if you like warm muffins, just pop one in the microwave for a few seconds. They taste delicious! These muffins can also be placed in the freezer, in an airtight container, for up to 2 months.
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Cinnamon Muffins or Quick Bread
Ingredients
For the batter
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the topping
- 1/3 cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Prepare a large loaf pan, 3 small loaf pans, or a 12-vessel muffin pan. (Measurements are in Notes section.)
- In a small bowl mix 1/3 c. sugar and 2 t. cinnamon. Set aside.
- Using the whisk attachment, on low speed, combine the flour, baking powder, and salt in the bowl of a standing mixer.
- Add the white and brown sugars. Mix again.
- One at a time, and mixing in between, add the egg, milk, oil, and vanilla.
- Mix on medium-high speed for 2 minutes.
- Pour the batter into a large loaf pan, or divide evenly in 3 small loaf pans, or a muffin pan.
- Generously sprinkle cinnamon and sugar mixture over batter.
- Bake the loaf pan for 45-50 minutes. Bake the muffins for 22 minutes. Bake the small loaves for 35-40 minutes. Baking times will vary, so watch at the end. A knife inserted in the center should come out clean.
- Cool for 10 minutes. Eat warm, or store in an airtight container for up to 3 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Made this recipe in three small loaves so I could give one away to a neighbor who is back home from the hospital. I drizzled them with powdered sugar icing. Just tried it myself and just wanted to give you a high five! Very good, moist , and just enough sweetness to have with tea or coffee. All of your recipes are simple and very good. I’ve tried many of them. Thank you! Susan S
You forgot to add instructions for the vanilla. I added it when I did the milk, eggs and oil.
Perfect! Thank you so much for catching that and taking the time to let me know. I appreciate it! ~Ann
You are most welcome. I did make this recipe into a loaf and but I had to make it gluten free .. I might have use a smaller loaf pan than suggest because it took mine an additional 10 minutes. Needless to say it came out delcious but next time I think muffins would be simpler.
I’m having guests in from out of town. This will be perfect their first morning here.
I made these muffins this afternoon. so easy and have all the ingredients on hand all the time. its tender light, warm inviting taste I will be making these all the time I used a spoon so one bowl and spoon it was easy to clean up. try these you will not be disappointed
Does one loaf pa n equal 3 small loaf pans in your recipes?
Yes, just about. I fill my mini loaf pans about 3/4 full.
This is easy & good. It made 2 mini loaves. I added a layer of cinnamon/sugar in the batter & on top. Will definitely make again.
Thank you
Hi Valerie…thank you so much for the rating!
I saw this recipe this morning and had to try it. I have celiac, so I substituted gluten-free flour. I made muffins so I could have them quicker. They are delicious! Thank you so much for sharing your recipe.
Can’t wait to make the cinnamon muffins when our weathercools down. Love the Wednesday blogs and all the great ideas.
Well, mine aren’t as pretty as yours. They spread out over the top of the muffin pan. Maybe they were overfilled, but they didn’t rise up nicely like yours. I haven’t tried one yet, but they smell great.
Hi Patricia! I used a cookie scoop so the batter portions were pretty uniform. Maybe your baking powder is a little old? I hope you enjoyed the muffins!
They were delicious. We really enjoyed them.I used an ice cream scoop. It made 12. The muffin cups were filled to the top. I put the sugar on and baked. I’ll definitely try them again, and I’ll use a fresh baking powder. I don’t really think that’s the problem,but it’s worth investigating. Thanks
ALL your recipes I have tried in our home have been a hit! Thanks, Ann.
This has always been a go-to favorite of mine! Quick, easy and tastes great!!