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.
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
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 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.
SHOP + SOURCE
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*Affiliate links included. See my disclosure statement. As an Amazon Associate, I earn from qualifying purchases.
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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 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.
