Cinnamon Muffins
Quick cinnamon muffins made from scratch in 30 minutes. Add the optional cinnamon streusel topping for extra sweetness and crunch.
I’ve always had a thing for cinnamon in general; it’s oddly cozy, and makes the whole house smell like comfort (really, it’s a weird spice!). These cinnamon muffins are basically my definition of comfort baking: soft, fluffy centers with a buttery cinnamon streusel that bakes into a sweet, crunchy topping (optional, but I highly recommend!). Making these cinnamon muffins is simple, just pantry staples and a whole lot of cinnamon. I usually bake a batch on Sunday so the kids can grab them for breakfast during the week.
How to make Cinnamon Muffins
These step-by-step photos show how to make easy cinnamon streusel muffins, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Cinnamon Streusel Muffins Recipe
1. Make the Cinnamon Streusel Topping for the Muffins (Optional)
Mix flour, sugar, melted butter, cinnamon, and salt until crumbly. Set aside.
2. Sift dry ingredients and cream butter and sugar
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a mixing bowl, cream softened butter with sugar until light and fluffy.
3. Build the cinnamon Muffin Batter
Beat in eggs one at a time, then add vanilla. Alternate adding dry ingredients and milk until smooth and fully combined.
4. Spoon batter into muffin cups and bake
Beat in eggs one at a time, then add vanilla. Alternate adding dry ingredients and milk until smooth and fully combined.
Pro-Tip: Rotate the pan halfway through baking. It’s the secret to that even golden color.
Full Cinnamon Muffins Recipe
Cinnamon Muffins Recipe with Cinnamon Streusel Topping
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Equipment
Ingredients
For the Cinnamon Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder aluminum free
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg optional
- ¼ teaspoon ground cloves optional
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 1 cup whole milk room temperature
For the Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 4 tablespoons unsalted butter melted
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
Instructions
To Make the Streusel Topping (Optional)
- In a medium bowl, mix together ½ cup all-purpose flour, ½ cup granulated sugar, 2 teaspoons ground cinnamon, and ¼ teaspoon salt. Pour in 4 tablespoons of melted unsalted butter and stir with a fork until the mixture forms coarse crumbs.
To Make the Cinnamon Muffins
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves (if using) until evenly combined.
- In a separate bowl or the bowl of a stand mixer, cream together ½ cup softened unsalted butter and 1 cup granulated sugar for about 2 minutes, until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition. Add 1½ teaspoons vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk, mixing just until the batter is smooth and no streaks of flour remain.
To Assemble and Bake
- Spoon the muffin batter into the prepared muffin tin, filling each cup about â…” full.
- Optional, Sprinkle a generous amount of the streusel topping over each muffin, pressing it lightly into the batter so it sticks.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Mix the batter just until combined. Once that flour disappears, stop. The more you stir, the tougher the muffin.
- Use a small cookie scoop for even portions. Keeps them uniform and cute.
- Keep the streusel cold. Make it first and stash it in the fridge until right before baking so it stays crumbly.
- Use an oven thermometer. Trust me, your oven lies!
- Don’t overfill the liners. Two-thirds full is the sweet spot.
- Room Temp: Store the muffins in an airtight container lined with paper towels for up to 3 days. They’ll stay soft and the streusel will keep its crunch.
- Fridge: If your kitchen runs warm, pop them in the fridge for up to 5 days. Let them come to room temp or warm them slightly before serving so they’re not dense.
- Freezer: Freeze cooled muffins in a freezer-safe bag for up to 2 months. Thaw on the counter or warm them up in the microwave.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Cinnamon Streusel Muffins recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Quick Recipe Help and Common Questions
Why did my streusel sink into the batter?
Your batter may have been too thin, or the streusel too warm.
My muffins came out dry. What happened?
Too much flour or overbaking. Be sure to measure your flour by spooning and leveling it. Don’t pack it down. And start checking for doneness around the 20-minute mark.
