Cinnamon Muffins

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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.

What You’ll Like About This Recipe

• Tender, moist texture. Sour cream gives the muffins richness and helps create a soft crumb that stays moist for days. Combined with butter and brown sugar, the texture is noticeably softer than standard muffins.
• Warm cinnamon flavor. Two teaspoons of cinnamon in the batter plus the cinnamon-sugar topping ensures each bite has layered, aromatic spice without being overpowering. It’s balanced, comforting, and perfect for cinnamon lovers.
• Quick, simple preparation. You only need basic pantry ingredients and two bowls. The batter comes together fast, making it ideal for morning baking or a last-minute treat.
• Bakery-style finish. The melted butter and cinnamon-sugar coating give the muffins a doughnut-like finish—slightly crisp on top, tender underneath, and beautifully fragrant.
• Versatile and customizable. The base muffin recipe accommodates add-ins like nuts or fruit, and you can use different toppings depending on the style of muffin you want.

Ingredient Notes

• All-purpose flour – Provides structure without making the muffins dense. Weighing the flour (282 g) helps prevent heavy, dry results.
• Baking powder and baking soda – The combination ensures a tall rise and balanced browning. The soda helps neutralize acidity from the sour cream.
• Cinnamon – Use a fresh, aromatic cinnamon for the most vibrant flavor. Ceylon gives a lighter, floral cinnamon profile; Saigon cinnamon is bold and intense.
• Butter – Softened butter creams with sugars for lightness and flavor. Salted butter may be used, but reduce added salt slightly.
• Brown sugar – Adds moisture and caramel notes, contributing to tenderness and deeper flavor than white sugar alone.
• Milk – Helps thin the batter to the right consistency. Whole milk gives the best richness, but any milk works.
• Sour cream – Key for moisture and softness. Greek yogurt is a good substitute if needed.
• Vanilla extract – Enhances the warmth of the cinnamon and rounds out the overall flavor.
• Topping ingredients – The melted butter helps the cinnamon sugar adhere and creates a doughnut-style crust.

Steps to Make Cinnamon Muffins

1. Prepare your muffin tin while the oven heats so the batter can go straight in as soon as it’s mixed, which helps with a nice rise.
2. Whisk the dry ingredients together to disperse the cinnamon and leaveners evenly. This prevents pockets of baking powder or flour in the finished muffins.
3. Cream the butter and sugars until light and airy; this step helps the muffins lift without becoming dense.
4. Combine the milk, sour cream, eggs, and vanilla, then mix into the butter mixture just until blended. Overmixing at this stage can make muffins tough.
5. Add the dry ingredients and stir gently until the batter is moistened. A few streaks of flour are fine—overmixing reduces tenderness.
6. Portion the batter evenly into the muffin cups, filling about three-fourths full for a nicely domed top.
7. Bake until the centers are set and a tester comes out with moist crumbs. Let the muffins rest briefly before handling so they don’t break apart.
8. Brush the warm muffins with melted butter and dip the tops in cinnamon sugar to create a fragrant, doughnut-like finish.

Pro Tips

• Use room-temperature ingredients to help the batter emulsify smoothly and rise evenly in the oven.
• Do not overmix once the flour is added; stopping early keeps the muffins tender and prevents tunneling.
• Check doneness early around the 18-minute mark, as oven temperatures vary and cinnamon-rich batters can brown quickly.
• Weigh the flour for consistent results. Too much flour is the most common reason muffins turn dry.
• Coat while warm so the butter soaks in and the cinnamon sugar adheres well.

Recipe Variations

• Cinnamon swirl muffins. Layer a spoonful of batter with a ribbon of cinnamon sugar in the center of each cup. This creates a marbled, cinnamon-roll–like effect.
• Streusel topping. Replace the dipping step with a crumbly streusel made from flour, brown sugar, cinnamon, and butter for a bakery-style crunch.
• Apple cinnamon version. Fold in finely chopped apples to bring extra moisture and fragrance, perfect for fall baking.
• Nutty cinnamon muffins. Add chopped pecans or walnuts to the batter for texture and a deeper, toasty flavor.

How to Store

• Refrigerate muffins in an airtight container for up to 5 days. The cinnamon sugar softens slightly but still tastes delicious, and the sour cream keeps the crumb moist.
• Freeze in a single layer until firm, then transfer to freezer bags. Thaw at room temperature or warm briefly in the oven to refresh the texture.
• Reheat gently in a low oven to restore softness and revive the cinnamon aroma without drying out the muffins.

Cinnamon Muffins

Diana Rattray

Cinnamon muffins combine classic flavors with a tender, moist crumb that practically melts in your mouth. 

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Servings 12 servings

Calories 290

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Prep Time 12 minutes minutes

Cook Time 20 minutes minutes

Total Time 32 minutes minutes

Ingredients

  

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• 2 ¼ cups all-purpose flour, 282 grams
• 2 ½ teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon sea salt, fine, or table salt
• ½ cup unsalted butter, room temperature
• ½ cup brown sugar, packed
• ⅓ cup granulated sugar
• 2 large eggs
• ⅔ cup milk
• ¾ cup sour cream
• 2 ½ teaspoons vanilla extract

Topping

• 3 tablespoons granulated sugar
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Instructions

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• Heat the oven to 375°F. Line a 12-cup muffin tin with parchment paper liners.
• 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.
  
• While the muffins are still warm, brush them with the melted butter and then dip the tops in the cinnamon-sugar mixture.
  

Equipment

• Parchment cupcake liners

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 66mgSodium: 257mgPotassium: 94mgFiber: 1gSugar: 19gVitamin A: 453IUVitamin C: 0.2mgCalcium: 105mgIron: 1mg

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.

Keyword breakfast breads, cinnamon muffins, muffins

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