This cinnamon muffins recipe is quick and easy to make. They can be either savory or sweet, however, they are usually sweet.
They are best served right out of the oven with a fresh mug of coffee. These are the perfect weekend breakfast treat! These oven-fresh muffins have tall peaks with cinnamon and sugar encrusted tops with a light and moist cake-like texture.
They are wonderfully delicious. This recipe is my go-to recipe for sweet muffins. I think you are going to like it too.
How to Make Cinnamon Muffins From Scratch
They are so quick and easy to make from scratch using simple wholesome and organic ingredients.
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Ingredients for Cinnamon Muffin Recipe
When making breakfast muffins I will measure out all the dry ingredients the night before. However, I will mix in the wet ingredients just before baking them.
Simple Pantry Staple Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 2 eggs slightly beaten
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon hot chocolate mix (instant cocoa mix)
I used almond milk, but any milk will work.
Tools and Equipment
The measuring bowls with lids are great for measuring your ingredients ahead of time.
Measuring Dry Ingredients
Before measuring my ingredients I preheat the oven to 425 degrees. Baking at this higher temperature is how the tall peaks are formed.
Measure your dry ingredients into a medium bowl. Add the 2 tablespoons of sugar to this mixture.
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This recipe has 4 teaspoons of baking powder which helps to form those gorgeous tall peaks.
The look and texture of these muffins are similar to a yellow cake.
The batter is not loaded with sugar, therefore the topping the center is a sweet surprise.
Making the Sugar, Cinnamon, and Chocolate Topping
This is where you use the 1/4 cup of sugar, cinnamon, and the hot cocoa mix. This mixture is sprinkled in the center and on top of the cinnamon muffin batter.
Adding Wet Ingredients
Filling the Pans with Cinnamon Muffin Batter
I wanted to share a little advice on using the batter scooper. Before using it I spray it with this to keep the batter from sticking.
Sprinkling the Special Sugar Mixture on Top
Bake in a preheated 425-degree oven for 15 to 20 minutes.
- 2 cup flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon sugar
- 2 eggs
- 1 cup Milk
- ¼ cup Melted butter
- ¼ cup of sugar
- ½ teaspoon cinnamon
- 1 tablespoon hot cocoa mix (instant)
- Preheat oven 425 degrees
- Grease 12 muffin cups
- In a medium bowl combine flour, baking powder, salt, and 2 T sugar
- In a small bowl mix egg, milk, and butter
- Stir egg mixture into the flour mixture.
- Make topping and filling: Combine ¼ cup sugar, cinnamon, and hot cocoa mix.
- Spoon half the batter into the muffin cups
- Sprinkle half the sugar mixture over batter
- Spoon remaining batter and top with sugar mixture
Serve With Butter!
Can you Freeze Cinnamon Muffins?
Freezing muffins for later is ideal such as for a brunch party or for Christmas morning. Wrap tightly and store in an airtight freezer container for up to three months. Remove from freezer and allow to thaw at room temperature.
This cinnamon muffin batter is versatile so you can try some of your favorite add-ins. You can use it to make chocolate chip muffins by adding 2 cups of mini chocolate chips to the batter.
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Thank you so much for your visit today. I hope you have found some inspiration and will try out our delicious cinnamon muffin recipe!