Get the recipe: Irresistibly Fluffy Cinnamon Muffins (made in 25 minutes)
Lightly sweetened, fluffy cinnamon muffins with an irresistible cinnamon topping? You read that right. These warm Cinnamon Muffins will become your favorite way to start the day! Easy to make with a few simple ingredients, these muffins are great for breakfast, snack or packed in a school lunch.
Ingredients
Cinnamon Muffins
- 1 3/4 cups flour (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup melted butter or oil mild olive, veggie, melted coconut, avocado
- 1/3 cup sugar
- 2 large eggs
- 2/3 cup milk room temperature
- 1 tsp vanilla
Cinnamon Topping
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Stir: In a large bowl, stir together the oil/butter, sugar, eggs, milk, and vanilla until blended.
- Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Topping: in a small bowl, mix together the sugar and cinnamon.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Sprinkle the cinnamon sugar mixture evenly over all of the muffin tops.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
Notes
Age: great for 9+ months of age
Note on Flour: you can use white whole wheat, all-purpose, a gluten-free one-for-one blend, or half whole wheat and half all-purpose flour for this recipe.
Note of Oil: you can use avocado oil, melted coconut oil, mild olive oil, vegetable oil, or melted butter for this recip
Mini Muffins: You can easily make these into mini muffins by adjusting the bake time by about half, or 9-11 minutes. This recipe will make about 24 mini-sized muffins.
How to Store: Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
How to Freeze: To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen. Thaw frozen muffins overnight in the fridge or gently warm them in the microwave.
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