Cinnamon Muffins or Quick Bread

This sweet and simple cinnamon muffins recipe uses basic pantry ingredients, and can also be made into cinnamon sugar bread.

blue striped towel with cinnamon muffins

Up today is a recipe for cinnamon muffins that is really and truly one you can make any time. It uses very basic pantry ingredients, and goes together quickly and easily. I originally published this recipe in 2013 as a quick bread, so for this update, I used the exact same batter, but made muffins instead. I love that this recipe calls for a full tablespoon of baking powder, which makes these muffin tops form into very pretty domes. 

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! 

Main Ingredients

  • Flour
  • White + Brown Sugar
  • Egg
  • Milk
  • Canola Oil
  • Leavening + Seasoning
  • Cinnamon
cinnamon sugar bread batter in bowl

How to Make

  • Preheat oven to 350 degrees F.
  • Prepare an 8 x 4 inch bread pan, or a 12-vessel muffin pan.
  • In a small bowl stir together 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 stand mixer. (You can also use an electric hand mixer with a large bowl.)
  • Add the white and brown sugars to the dry ingredients. Mix again.
  • One at a time, and mixing in between, add the egg, milk, and oil. (No need to combine the wet ingredients before mixing.)
  • Mix on medium-high speed for 2 minutes.
  • Pour the batter into the loaf pan, or divide evenly in a muffin tin.
  • With a small spoon, generously sprinkle sugar and cinnamon streusel topping over batter.
  • Bake the loaf pan for 40-45 minutes. Bake the muffins for 22 minutes. They are done when a knife inserted in the middle comes out clean.
  • Cool for 10 minutes on a wire rack. Eat warm, or store in an airtight container for up to 3 days.
cinnamon muffins in cupcake pan

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.
cinnamon muffins close up

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.
cinnamon sugar bread recipe made into muffins

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.

SHOP + SOURCE

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cinnamon sugar muffins close up

Cinnamon Muffins or Quick Bread

This sweet and simple cinnamon muffins recipe uses basic pantry ingredients, and can also be made into cinnamon sugar bread.
Rate this Recipe Print Recipe Pin Recipe
4.82 from 11 votes
Servings: 12 muffins
Author: Ann Drake
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes

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 an 8 x 4 inch bread pan, or a 12-vessel muffin pan.
  • 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, and oil.
  • Mix on medium-high speed for 2 minutes.
  • Pour the batter into the loaf pan, or divide evenly in the muffin pan.
  • Generously sprinkle cinnamon and sugar mixture over batter.
  • Bake the loaf pan for 40-45 minutes. Bake the muffins for 22 minutes. They are done when a knife inserted in the middle comes out clean.
  • Cool for 10 minutes. Eat warm, or store in an airtight container for up to 3 days.

Notes

I prepare my baking pans with Baker’s Joy. 

Nutrition

Serving: 1muffin | Calories: 237kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 220mg | Potassium: 69mg | Fiber: 1g | Sugar: 24g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
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Recipe Rating




30 Comments

  1. 5 stars
    Does one loaf pa n equal 3 small loaf pans in your recipes?

    1. Ann Drake says:

      Yes, just about. I fill my mini loaf pans about 3/4 full.

  2. 5 stars
    This 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

    1. Ann Drake says:

      Hi Valerie…thank you so much for the rating!

  3. Gail Crossland says:

    5 stars
    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.

  4. Janice A. says:

    Can’t wait to make the cinnamon muffins when our weathercools down. Love the Wednesday blogs and all the great ideas.

  5. Cinnamon anything is my favorite!

  6. Patricia Robertson says:

    4 stars
    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.

    1. Ann Drake says:

      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!

    2. Patricia Robertson says:

      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

  7. ALL your recipes I have tried in our home have been a hit! Thanks, Ann.

  8. 5 stars
    This has always been a go-to favorite of mine! Quick, easy and tastes great!!

  9. Ricki Jill Treleaven says:

    It looks wonderful, Ann. Thanks for posting it! I will be baking some goodies for a family in need this weekend, so I think I’ll cook this bread, too.

  10. Those quick bread and muffin recipes that require nothing out of the ordinary are like kitchen gold!

  11. Kristen Pare says:

    Can’t wait to try this. Thank you!

  12. Shirley@housepitality designs says:

    I love this recipe as you are right…the ingredients are something that most likely always have on hand..One of my favorite things in the morning is cinnamon sugar toast..so I am anxious to make this!! Thanks Ann!

  13. Oooooo, that would be great in the morning with coffee. Thanks for the recipe.

  14. It IS wonderful but I just add to add some nutmeg – love, love nutmeg!

  15. What a delicious looking bread Ann. And perfect for autumn. I just pinned it and I’m adding it to my “must make soon” list. Have a great week!

  16. Anything with cinnamon calls my name! Thanks so much for sharing ~

    xo
    Pat

  17. debbiedoos says:

    This looks to die for Ann. My second favorite flavor of Fall is cinnamon. Thanks for sharing this yummy recipe!

  18. that looks yummy ann. will have to try that this fall!

  19. Nana Diana says:

    I am definitely saving this recipe! It sounds wonderful AND easy. I HAVE to make some banana bread today to use up some of these overripe bananas- xo Diana

  20. YUM!! I love cinnamon anything:)

  21. Okay, you’re making it really hard for me to stay on my diet! This looks delicious, Ann … I could probably eat the entire loaf in one sitting!

  22. Sarah Bowes-Pope says:

    This recipe looks great! I recently moved to Norway and it is really hard to find anything but basic ingredients. I am really excited to try this one out.

    Also on a side note, you forgot to add the cinnamon into the ingredients list :)

    1. Ann Drake says:

      I fixed it! Thank you Sarah!

  23. JulieinTN says:

    Agreeing here with KIM… cinnamon is MY spice! Good to have such an easy recipe.

    You rock ANN!
    Smiles, JulieinTN

  24. I love cinnamon sugar anything. I also love easy. This looks really good.

  25. Penny @ The Comforts of Home says:

    That sounds wonderful and the list of ingredients is so simple!