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. They combine classic flavors with a tender, moist crumb that practically melts in your mouth.
The flavor and texture are what set 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.
Why You’ll Love It
Classic flavor combo. Cinnamon, vanilla, and a touch of brown sugar give these muffins nostalgic, snickerdoodle-style flavor.
Moist and fluffy. Sour cream adds richness and helps create a soft, tender crumb.
Quick to make. No fancy steps—just mix, bake, and top with butter and cinnamon sugar.
Great for breakfast or snacks. Enjoy with coffee or tuck them into a lunchbox.
Freezer friendly. Make a batch ahead and freeze extras for later.
Ingredient Notes
- Flour: All-purpose flour is the base—measure carefully so the muffins stay tender.
- Sour cream: Keeps the muffins soft and moist. Full-fat is best, but low-fat works too.
- Vanilla: Use real vanilla extract for depth of flavor.
- Cinnamon: Used in both the batter and topping. Feel free to use pie spice for variation.
- Sugars: A mix of brown and granulated sugar adds flavor and moisture.
- Topping: Melted butter plus cinnamon sugar adds a donut-style finish.
Steps to Make Cinnamon Muffins
- Preheat the oven and line a muffin tin with parchment liners or baking spray.
- Whisk the dry ingredients together in a bowl and set aside.
- In a mixing bowl, beat the butter with the sugars until light and fluffy.
- In another bowl, whisk the eggs with the milk, sour cream, and vanilla.
- Add the wet ingredients to the butter mixture and mix until just combined.
- Stir in the dry ingredients by hand until just moistened.
- Spoon the batter into the muffin cups, about 3/4 full.
- Bake until golden and a toothpick comes out with a few moist crumbs.
- While the muffins are still warm, brush the tops with melted butter and dip them in cinnamon sugar.
- Cool slightly and enjoy warm or at room temperature.
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 and Reheat
Room temperature: Store in a paper towel-lined container at room temp for up to 3 days. Add a paper towel on top, too, to help keep the topping crisp.
Refrigerate: For up to 1 week. Bring to room temp or warm briefly before serving.
Freeze: Wrap each muffin in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temp or microwave briefly.
To Reheat: Warm in a 350°F oven for 6 to 10 minutes or microwave for 10 to 25 seconds.
Cinnamon Muffins
Ingredients
- 2 1/4 cups all-purpose flour, 282 grams
- 2 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt, fine, 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 unsalted butter, melted
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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
