A hardcore fan of cinnamon, I can munch on these goodies day in and out. I sure had fun baking them and it’s pretty easy to make. The recipe came from the blog velvetlava.blogspot.in. I had pinned it long time back and never had a chance to revisit. And when I did revisit, I realised I had all the ingredients to bake them. I was delighted when it came out perfect.
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Cinnamon Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These moist cinnamon muffins are a delightful treat, bursting with warm cinnamon flavor and topped with a sweet, buttery cinnamon-sugar coating.
Ingredients
- 1/3 cup (80 ml) butter, melted
- 1/2 cup (120 ml) sugar
- 1 egg (preferably room temperature)
- 1 1/2 cups (360 ml) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) sugar (for topping)
- 1/4 cup (60 ml) butter, melted (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a medium-large bowl, sift together the flour, baking powder, salt, and nutmeg.
- In a separate bowl, whisk together the melted butter, sugar, egg, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be a bit lumpy; do not overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the topping by mixing the 1/4 cup sugar and 1 tsp cinnamon in a small bowl.
- Once the muffins are done, remove them from the oven and let them cool for a few minutes.
- Brush the tops of the warm muffins with the melted butter and then dip them into the cinnamon-sugar mixture to coat.
- Allow the muffins to cool completely on a wire rack before serving.
Notes
- For best results, use room temperature eggs to ensure even mixing.
- These muffins can be stored in an airtight container for up to 3 days.
- Reheat in the microwave for a few seconds to enjoy them warm.
- You can substitute nutmeg with an equal amount of cinnamon for a stronger cinnamon flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12
- Sodium: 180
- Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 40
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Frequently Asked Questions
Why should I avoid overmixing the batter?
The recipe instructs you to stir until just combined and notes the batter should be a bit lumpy. Overmixing develops the gluten in the flour too much, leading to dense, tough muffins instead of the light, tender result you’re after.
Why does this recipe dip the baked muffins in butter and cinnamon sugar rather than baking the topping in?
Brushing the warm muffins with melted butter and then dipping them into the cinnamon-sugar mixture after baking creates a crisp, even coating on the top of each muffin — similar to a cinnamon-sugar donut — rather than a topping that sinks into the batter during baking. 
Can I swap out the nutmeg?
Yes — the notes suggest substituting the ¼ tsp of nutmeg with an equal amount of cinnamon if you want a stronger, more pronounced cinnamon flavor throughout the muffin.
I doubled the recipe which made 12 medium/large muffins. The recipe was really quick and easy to make. They look great, the only thing left to do is to taste! Thanks for the recipe
Thanks Jenny, yes, these muffins are sinfully good!
I made these in mini muffin pans, and all I can say is “OMG” very good, my 4 nephews just about died, they loved them so much and have already asked when I am making them again.