by 
If you love cinnamon toast, then you're definitely going to love these Cinnamon Muffins! They are loaded with cinnamon in the batter and topped with a little extra cinnamon and sugar just before baking.
Perfect for breakfast or an easy snack.
Cinnamon and sugar
Cinnamon and sugar is such a classic combination that is perfect on so many things. One of our favorites is cinnamon toast and my kids often like it for a late-night snack.
These cinnamon muffins have all the same flavors as our favorite toast but in muffin form.
The batter is heavily seasoned with ground cinnamon and then a little cinnamon sugar is sprinkled over the tops. When baked, the tops get a little crunchy from the cinnamon and sugar.
These muffins are easy to make and are perfect for breakfast or a late-night snack!
Another delicious version are these Banana Cinnamon Muffins!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Cinnamon - Use your favorite ground cinnamon. The cinnamon is added to the batter and sprinkled on top of the muffins just before baking.
- Flour - I use regular all-purpose flour.
- Sour Cream - Adds a bit of tang and keeps the muffins nice and spongy with a perfect crumb. Plain Greek yogurt can also be used instead of sour cream.
- Oil - Helps keep the muffins from drying out and helps with that perfect crumb. Use a mild flavored oil like canola or vegetable oil.
- Leavening - Eggs, baking powder, and baking soda are all used to help give the muffins a bit of lift while baking.
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine flour, cinnamon, baking powder, baking soda, salt, and sugar together in a large bowl
- In a separate bowl, combine eggs, sour cream, oil, and vanilla
- Add egg mixture to the flour. Mix with a spatula or large spoon.
- Scoop batter into greased or paper-lined muffin tins
- Combine remaining cinnamon and sugar and sprinkle over the top of the muffins
- Bake in a preheated 400°F oven for 12-15 minutes
- Allow the muffins to cool for a few minutes and then remove from the muffin tin. Place muffins on a baking rack to continue cooling.
Recipe tips
- Measure your flour correctly so it doesn't compact in the measuring cup. Use the fluff and scoop method.
- Don't overmix the batter. Stir just until the ingredients are combined
- Use an ice cream scoop or a cookie scoop to get evenly sized-muffins
- When measuring flour, be certain to fluff the flour first with a spoon or scoop. Then scoop the flour into the measuring cup and level off the top with the back of a knife. Don't compact the flour.
- Use premixed cinnamon sugar for the topping, if you have one available
Frequently asked questions
Once the muffins are fully cool, place them in an airtight container or zip-top bag. Store at room temperature for 3-4 days.
Yes, these muffins freeze well. Allow muffins to fully cool, then place them in a freezer-safe container or bag. Freeze in a deep freezer. Muffins are best used within 30 days.
More delicious muffins
- Blueberry Banana Muffins
- Rhubarb Muffins
- Coffee Cake Muffins
- Bran Muffins
- Triple Chocolate Muffins
- Almond Poppy Seed Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes!
Cinnamon Muffins
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Muffins
- 1 ¾ cup flour
- ¾ cup sugar
- 1 tablespoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup sour cream
- ½ cup oil
- 1 teaspoon vanilla
Topping
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F
- Combine flour, cinnamon, baking powder, baking soda, salt and sugar together in a large bowl1 ¾ cup flour, ¾ cup sugar, 1 tablespoon ground cinnamon, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, combine eggs, sour cream, oil and vanilla2 eggs, 1 cup sour cream, ½ cup oil, 1 teaspoon vanilla
- Add egg mixture into flour. Mix with a spatula or large spoon.
- Scoop batter into greased or paper lined muffin tins
- Combine remaining cinnamon and sugar and sprinkle over the top of the muffins2 tablespoons sugar, 1 teaspoon ground cinnamon
- Bake in a preheated 400°F oven for 12-15 minutes
- Allow muffins to cool slightly, then remove from muffin tin and continue cooling on a baking rack.
- Muffins can be enjoyed while still warm or when fully cooled
Notes
- Don't overmix batter. Stir just until the ingredients are combined
- Use an ice cream scoop or a cookie scoop to get evenly sized muffins
- When measuring flour, be certain to fluff the flour first with a spoon or scoop. Then scoop the flour into the measuring cup and level off the top with the back of a knife. Don't compact the flour.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Meghan Miller says
Hi, these sound delish! Is it definitely 1 tablespoon of cinnamon and not 1 teaspoon?☺️
Kathy says
Hi Meghan,
Thanks for double-checking. I went back to my recipe book, where I record every recipe I make, and it is indeed 1 tablespoon added to the batter. These are truly loaded with cinnamon.
Let me know if you give them a try.
Kathy 🙂
Valentina says
I love cinnamon and want one of these with my morning coffee. Delicious!
Kathy says
They are perfect with coffee! Enjoy 🙂
David @ Spiced says
Oh these muffins are absolutely calling my name right now! Cinnamon is probably my favorite spice, and anything that celebrates cinnamon like this is always a favorite. I bet these would be fantastic split and toasted with a bit of butter, too!
Kathy says
Cinnamon is one of my favorites too!