These Cinnamon Muffins are soft, fluffy, and warmly spiced with cinnamon, made from scratch with simple pantry ingredients and a tender crumb. This easy homemade muffin recipe is perfect for breakfast, brunch, or snacking, and bakes up golden with a lightly sweet cinnamon sugar topping.
Cinnamon Muffins are one of those cozy, classic baked goods that you can never get tired of. They’re soft, lightly sweet, and full of warm cinnamon flavor without being overpowering. The buttermilk keeps them tender and moist, making each bite fluffy and comforting.
These muffins are easy enough for everyday baking but feel special enough for guests or weekend brunch. They come together quickly, use basic ingredients, and bake up beautifully every time. If you love simple homemade muffins that taste like a bakery treat, this recipe is for you.
What I Love About This Recipe
- I love how soft and tender these Cinnamon Muffins turn out. The buttermilk gives them a light, fluffy texture that stays moist even the next day. They’re not dry or dense, just perfectly balanced. That’s exactly what a good muffin should be.
- These muffins are made with simple pantry staples, which makes them easy to whip up anytime. No special ingredients or complicated steps required. They’re great for last-minute baking or when you want something homemade without much effort. Simple recipes like this are always worth keeping around.
- I love the cinnamon sugar topping because it adds just the right amount of sweetness and texture. It’s not a streusel but a simple topping. It bakes into the top of the muffins and gives them a slight crunch. It’s simple, classic, and so good. Sometimes the little details make all the difference.
- This recipe is also naturally nut-free, which makes it easy to share. They’re a great, tasty treat for school snacks, gatherings, or baking for friends and family with allergies. You don’t have to make any adjustments. They’re ready to go as-is.
Equipment You May Need
- Muffin Pan – A standard 12-cup muffin pan works perfectly for this recipe.
- Paper Liners – Optional, but helpful for easy removal and cleanup.
- Whisk – Makes mixing both the dry and wet ingredients quick and easy.
- Wire Cooling Rack – Helps the muffins cool properly so the bottoms don’t get soggy.
(Full printable recipe card is at bottom of post.)
Cinnamon Muffins Ingredients
For the Muffins
- All-Purpose Flour – Gives the muffins structure while keeping them soft.
- Granulated Sugar – Sweetens the muffins without overpowering the cinnamon.
- Baking Soda – Reacts with the buttermilk to help the muffins rise.
- Ground Cinnamon – Adds warm, cozy spice throughout the muffins.
- Salt – Balances the sweetness and enhances the flavor.
- Buttermilk – Keeps the muffins tender and moist with a slight tang.
- Vegetable or Canola Oil – Adds moisture and keeps the crumb soft.
- Eggs – Help bind everything together and add structure.
- Vanilla Extract – Adds a subtle layer of flavor.
For the Topping
- Granulated Sugar – Creates a lightly sweet, crisp topping.
- Ground Cinnamon – Adds extra warmth and flavor on top.
How to Make Cinnamon Muffins
Step One: Prepare the Oven and Pan
Preheat the oven to 375°F. Grease and lightly flour a 12-cup muffin pan, or line it with paper liners. Set aside.
Step Two: Mix the Dry Ingredients
In a medium bowl, stir together the flour, granulated sugar, baking soda, cinnamon, and salt until evenly combined.
Step Three: Mix the Wet Ingredients
In another medium bowl, whisk together the buttermilk, oil, eggs, and vanilla until smooth and well blended.
Step Four: Combine the Batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. A few small lumps are fine. Do not overmix.
Step Five: Make the Topping
In a small bowl, mix together the granulated sugar and cinnamon until evenly blended.
Step Six: Fill
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the cinnamon sugar topping evenly over the batter.
Step Seven: Bake the Muffins
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly, then remove the muffins from the pan and transfer to a wire rack to cool.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm with butter (like this Brown Sugar Cinnamon Butter) for breakfast or brunch.
- Pair with coffee or tea for a cozy snack.
- Enjoy plain or with a drizzle of honey. A simple glaze drizzled on top would also be great.
Quick Tips for Best Results
- Do not overmix the batter to keep the muffins light and fluffy.
- Let the muffins cool slightly before removing them from the pan.
- If muffins stick, gently run a butter knife around the edges to loosen.
- You can use this batter to make jumbo or mini muffins, but be sure to adjust the baking time.
Cinnamon Muffins FAQ
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze the muffins?
Yes, these muffins freeze well. Let them cool completely, then store in a freezer-safe container for up to 2 months.
How long will the muffins last?
They will stay fresh for about 2 days at room temperature or up to 5 days refrigerated when stored properly.
Substitutions?
You can substitute sour cream or plain yogurt for the buttermilk, though the flavor will be slightly different.
Can I use low-fat ingredients?
Low-fat buttermilk can be used, but full-fat ingredients give the best texture and flavor.
What else can I add to this recipe?
Try adding a pinch of ground nutmeg and/or ginger, a splash of maple extract, or a swirl of cinnamon sugar into the batter. You could also add some mix-ins like chocolate chips, chopped dried apple or pears, raisins, blueberries, nuts (walnuts, almonds, or pecans), or cranberries. A little lemon or orange zest in the batter would also be good.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You would need to use a plant-based milk with acid and an egg substitute.
Vegetarian – These muffins are vegetarian.
Low-Carb – These muffins would be tough to make low-carb, but you could try using a sugar substitute for a little less carbs.
Gluten-Free – You can try a 1:1 gluten-free flour blend, but results may vary.
Other Muffins Recipes You May Enjoy
- Cannoli Muffins – A fun twist on the popular Italian dessert.
- Pumpkin Muffins – Jumbo Panera copycat.
- Chocolate Chip Banana Bread Muffins – two great flavors in one muffin!
Hope you enjoy this Cinnamon Muffin recipe! Let me know in the comments how they turned out for you!
If you like cinnamon, you might also like these Cinnamon Breadstick Bites!
Cinnamon Muffins
Ingredients
Muffins:
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cup buttermilk or homemade sour milk (see notes)
- 1/2 cup vegetable oil or canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
Topping:
- 2 Tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F. Grease and lightly flour a 12-cup muffin pan, or line with paper liners.
- In a medium bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, baking soda, 1 teaspoon cinnamon, and salt until well combined.
- In a large mixing bowl, whisk together the buttermilk, oil, eggs, and vanilla until well blended.
- Make a well in the middle of the dry mixture then pour the wet mixture into the middle. Whisk together until just combined.
- Spoon batter into prepared muffin cups until about 2/3 or 3/4 full.
- In small bowl, stir together remaining 2 Tablespoons granulated sugar and 1/2 teaspoon cinnamon. Sprinkle on top of muffin batter.
- Bake muffins at 375 degrees F for about 20 to 25 minutes or until a toothpick inserted into middle of a muffin comes out clean. Cool slightly, then remove muffins from pan and cool completely on wire cooling rack.
Notes
- You can add your favorite mix-ins to this muffin, such as blueberries!
- Be sure to grease and flour the pan well so that the muffins come out without any problems. Or use paper liners to be on the safe side.
- Instead of buttermilk, you can make your own sour milk by adding 2 teaspoons of white vinegar to a measuring cup, then adding milk to 3/4 cup. Let it stand for about 5-10 minutes, and stir.
- Instead of granulated sugar for the topping, you can use turbinado sugar.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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