Cinnamon Muffins
Make your mornings more delightful with these moist and flavorful cinnamon muffins. A perfect way to start your day!
These moist cinnamon muffins will remind you of a warm Snickerdoodle cookie. The muffins are fragrant with a generous amount of vanilla and a cinnamon-sugar topping. Sour cream in the batter adds to the moist texture and great flavor.
The magical aroma of cinnamon muffins baking in the oven envelops you in a warm hug and makes everything seem just a little more special. These cinnamon muffins combine classic flavors with a tender, moist crumb that practically melts in your mouth. Muffins are an excellent choice for breakfast or a midday snack and can even be served as a dessert.
The flavor and texture are what sets the cinnamon muffins apart. Sour cream in the batter ensures the muffins are moist and tender, and a hint of vanilla adds depth of flavor and balance. The buttery cinnamon-sugar mixture topping makes a delicious, slightly crisp finish.
Recipe Variations
- Cinnamon Roll Muffins: Make a simple icing with 1 cup of confectioners’ sugar mixed with 1 tablespoon of melted butter, 1 teaspoon of vanilla, and 2 tablespoons of milk or cream. Drizzle over the baked, cooled muffins before serving.
- Spiced Muffins: Replace the cinnamon with a pie spice mixture.
- Nutty Cinnamon Muffins: Add 1 cup of finely chopped pecans or walnuts to the batter.
How to Store Muffins
Keep the muffins in a paper towel-lined, covered container at room temperature for up to 3 days. A bottom and top layer of paper towel will prevent the topping from getting soggy.
For longer storage—up to 1 week—keep them in an airtight container in the fridge.
For extended storage, wrap the individual muffins in a sheet of plastic wrap and place them in a freezer bag. Freeze them for up to 3 months. When ready to eat a muffin, take it out and let it thaw at room temperature. Or microwave it for 10 to 25 seconds.
To reheat the muffins, place them in a preheated 350 F oven for about 6 to 10 minutes.
Cinnamon Muffins
Ingredients
- 2 1/4 cups 282 grams all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs
- 2/3 cup milk
- 3/4 cup sour cream
- 2 1/2 teaspoons vanilla extract
- Topping
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons melted unsalted butter
Instructions
- Heat the oven to 375°F. Line a 12-cup muffin tin with parchment paper liners or spray with baking spray.
- Combine the flour, baking powder, 2 teaspoons of cinnamon, baking soda, and salt in a large bowl. Mix and set aside.
- In a mixing bowl, beat the room-temperature butter with the granulated sugar and brown sugar until light and fluffy.
- Whisk the eggs with the milk, sour cream, and vanilla in a separate bowl until well blended. Add to the butter and sugar mixture, beating on low speed until blended.
- Add the dry ingredients and stir with a wooden spoon or spatula just until the batter is moistened.
- Scoop the batter into the muffin cups, filling about 3/4-full.
- Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. Meanwhile, combine 3 tablespoons of granulated sugar and 1 1/2 teaspoons of cinnamon in a bowl. Set aside.
- Let the muffins cool for 5 minutes, then turn them out onto a rack to cool.
- Make the Topping
- While the muffins are still warm, brush them with the melted butter and then dip the tops in the cinnamon-sugar mixture.
