cinnamon muffins

Easy snickerdoodle muffins that don&#039;t contain any eggs, butter or milk.

Snickerdoodle Muffins

all-purpose flour

brown sugar not

cinnamon

tsp baking soda

tsp cream of tartar

tsp salt

olive oil

vanilla

tsp white vinegar

water

tbsp white sugar

tsp cinnamon

Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.

Add flour, sugar, cinnamon, baking soda, tartar, and salt into a large bowl. Whisk together until evenly combined.

Add in oil, vanilla, vinegar, and water. Whisk until batter is smooth.

Divide batter evenly between the 12 muffin molds. Bake for about 18-22 minutes or until a toothpick inserted comes out clean.

While muffins are cooling, whisk together topping ingredients into a small bowl. Once the muffins are cooled, the surface should get a little moist and sticky. Once the surface is sticky, dip tops of muffins into the cinnamon sugar topping.

Coffee cake muffins have a ribbon of cinnamon sugar baked into them and a bakery style brown sugar crumb topping. These moist cinnamon muffins are ready in 35 minutes!

Coffee Cake Muffins

all purpose flour

sugar

brown sugar

tsp baking powder

tsp nutmeg

eggs

buttermilk

vegetable oil

unsalted butter (melted & cooled

tsp vanilla extract

brown sugar (I used dark brown sugar)

unsalted butter, melted (1/2 cup)

tsp milk

Prepare the crumb topping. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together. Set the crumb aside.

In a small bowl combine the sugar and cinnamon used for the cinnamon sugar layer. Set aside.

In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg. Stir together and set aside.

Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk or fork. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. 

Line a muffin pan with 12 paper liners. Use a cookie scoop to add ONE small scoop of batter into each liner. Use a spatula to spread the batter to the edges of the liner.

Evenly sprinkle the cinnamon sugar mixture among all the muffins, putting a little over 1 tsp of the mixture in each muffin. 

Evenly divide the remaining batter among the muffins, making sure to only fill the liners 3/4 full at the max. Use a spatula to spread the batter to the edges of the liner, fully enclosing the cinnamon sugar layer in a batter sandwich. 

Begin to generously pile the crumb topping on each muffin. I found it easiest to squeeze some of the crumb in my hands, forming a ball, then break off smaller pieces, lightly pressing the crumb into the batter. Ideally you want substantial pieces of crumb. 

Bake at 425ºF for 7 minutes, then after those initial 7 minutes, remove the muffins from the oven and quickly press the crumb topping back into the batter. You’ll notice that some of the crumbs are falling off the sides. The goal here is to get those crumbs back on the muffins while the batter is still wet.

Return the muffins to the oven, bake for 1 more minute at 425ºF then drop the temperature to 350ºF for 11-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

In a small mixing bowl combine the powdered sugar, vanilla extract and milk. If the glaze is too thin, add more powered sugar 1-2 teaspoons at a time. Drizzle over the muffins.

Glaze (optional)

https://embed.mediavine.com/videos/pkoxgfpxysnzng7ifino

Coffee cake muffins have a ribbon of cinnamon sugar baked into them and a bakery style brown sugar crumb topping. These moist cinnamon muffins are ready in 35 minutes! Includes notes on troubleshooting the crumb topping and how to make gluten free coffee cake muffins.

Bake up this cinnamon muffins recipe to impress everyone: they're light and moist, with a crumbly streusel topping!

Cinnamon Muffins

baking powder

salt

neutral oil

cottage cheese (small curd if possible)

milk

flour

salted butter, melted

Preheat

Preheat the oven to 350 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.

Make the batter

In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the egg, then whisk in the vegetable oil, cottage cheese and milk. Stir the wet ingredients into the dry ingredients until a thick dough forms. Scoop the batter evenly into the muffin cups (the cups will be nearly full).

Make the streusel topping

Melt the salted butter. Stir in the sugar, flour and cinnamon for the topping until it is well mixed and forms a crumbly sugar mixture. Sprinkle it evenly between the muffins.

Bake

Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 20 minutes. You can also make into Cinnamon Roll Muffins by drizzling with powdered sugar icing. Leftovers do become soggy so only add icing to the muffins you plan to serve.

Storage info

Store at room temperature up to 2 days loosely covered in foil, or refrigerated in a sealed container lined with paper towel for 5 days (let stand on the counter to come to room temperature before eating).

These tasty Cinnamon Muffins are fluffy, tender, lightly spiced, and covered in an easy but irresistible streusel topping.

Streusel Topped Cinnamon Muffins

all-purpose flour (plain flour)

brown sugar (packed)

white sugar

unsalted butter (cooled slightly)

all-purpose flour (210 grams)

sugar (100 grams)

light brown sugar (100 grams)

milk (240 milliliters)

butter, cooled (75 grams)

vanilla extract

Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.

Streusel

First, make the streusel topping: add all streusel ingredients except the melted butter to a bowl and mix. Add the melted butter and use your fingers to rub it all together into large crumbs. Set aside.

Whisk

In a large mixing bowl, whisk the flour, baking powder, sugar, cinnamon and salt.

In a smaller bowl, whisk the eggs, milk, melted butter and vanilla together.

Combine

Stir wet mixture into the dry mixture and gently mix to combine.

Assemble

Spoon the batter into the muffin cases to ¾ full. Sprinkle the tops of each one with the streusel mixture.

Bake for 20-25 mins until the cinnamon muffins are risen and golden. Allow to cool on a wire rack.

This muffin puts cinnamon front-and-center! There's cinnamon in the batter, plus a cinnamon brown sugar topping, and even a ribbon of brown sugar cinnamon in the center!

(40 g) packed brown sugar (dark

cinnamon (see note 1)

(248 g) all-purpose flour

nutmeg

(105 g) granulated sugar

(71 g) packed brown sugar (dark

(158 ml) neutral oil (vegetable, canola, etc.)

(237 ml) milk

Preheat the oven to 350 degrees F (177 degrees C).

Place cupcake liners in the cups of a 12-cup muffin tin, or, spray the muffin tin well with nonstick cooking spray. Set aside.

In a small bowl, mix together the 3 tablespoons packed brown sugar and 1 1/2 teaspoons cinnamon to make the cinnamon sugar topping. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon cinnamon and pinch of nutmeg. Set aside.

Place the brown sugar for the batter into a separate large bowl. If there are any hard lumps in the brown sugar, break them apart with your fingers or a fork. Then, add in the granulated sugar, eggs, oil, milk and vanilla. Whisk together until evenly combined.

Add the dry ingredients into the wet ingredients and whisk just until combined (some lumps are ok - do not overmix).

Fill each muffin tin about 1/3 full with the batter. Then, sprinkle about 1/2 teaspoon of the cinnamon sugar mixture evenly over the surface of each layer of batter. Then, top off each muffin with the remaining batter. Sprinkle the rest of the cinnamon sugar mixture evenly on top of each muffin.

Bake in the preheated oven for 22 - 26 minutes, or until the top of the muffin is firm and a toothpick inserted in the center comes out clean (a couple crumbs are ok, but no wet batter). 

Let the muffins cool in the tin for about 10 minutes, then remove to a wire rack to continue cooling.

Ok, so how hungry was I if I made these within 15 minutes of receiving the recipe! I had them ready when my kids arrived home from school!  Warm cinnamon muffins and a glass of ice cold milk was the perfect end to their school day.  The muffins were moist and flavorful!  Since we love cinnamon, I did up the cinnamon to 2 teaspoons as you suggested.  Kids and I both give the cinnamon muffins a full five star rating!!  They were so easy to make too!!  Thanks for starting our week off with a delicious treat!!  Happy Valentine's Day!!

Excellent recipe. Rivals Costco's cinnamon butter coffee cake. My husband loves them. I made recipe as written except I added a bit more topping. I used parchment cupcake cups, however when I make them next I will spray the top of the muffin tin as the topping stuck to the tin and I had to work a little to nudge the muffins out. Thanks for sharing.

I was wondering if I could make them with more fall spice flavor by using pumpkin pie spice in them?

I made these today and I think I ate 2 and my husband ate the rest he has fallen in love with them and has asked me to make some so he can take to work

Amazing!! 2nd time makings them this weekend. This time I decided to add some chai to the milk. So yummy! Thank you so much for sharing this recipe!

I consider myself a terrible baker, but even I could make these muffins.  They are so easy and delicious. I added cut up apple which really took the recipe to the next level.

So good!! I just made them. So happy I found this recipe. I didn’t have eggs so I used flaxseeds as a substitute and still came out great. Thanks.

They were wonderful and easy. My grandson loved them so much he hid 3. I made large muffins so doubled recipe . Yum thanks
Deb D

These muffins are so good. They are also light and fluffy. I added some apple pie spice to mine. YUM! Thank you for this recipe!!!

SO GOOD!!! My whole family loved it! Is there anyways I can make it less sweet? This recipe is 100% a keeper!

I made a loaf cake out of this recipe and i have to say, out of all the cake recipes I made from scratch this was the best! Even the batter was delicious!

I made these and also made a cinnamon streusel for the top.. they were mind-blowing!

These barely have any sweetness in the muffin itself, next time i will add more than 1/3 cup

If I don’t have milk is there something else I could use?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1706802426/nc4bp4wcnkoj8krerxam.mp4

Watch how to make the cinnamon muffin recipe step by step!

Video - How to Make Cinnamon Muffins

This is the best recipe for Cinnamon Muffins, topped with Crumble Topping and Vanilla Glaze! Made with buttermilk, they stay moist and fluffy inside with buttery and crispy streusel on top.

Cinnamon Muffins with Glaze

unsalted butter

baking soda

buttermilk (room temperature)

eggs (room temperature)

unsalted butter (melted)

In a skillet or a sauce pan, add ½ cup cubed butter. Let it melt over a medium heat and then cook for about 5 minutes until it gets amber in color and produces medium brown bits. Make sure you constantly stir, so it doesn’t burn.

Then transfer the browned butter with the browned bits into a bowl. You can cool it off on the counter for about 30 minutes or in the refrigerator for about 15 minutes.

Step1. Brown the butter.

In a mixing bowl, add the dry ingredients (2 ½ cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ¼ tsp salt). Whisk and set aside.

In a large mixing bowl, add cooled off browned butter and 1 cup granulated sugar. Whisk well until incorporated.

Then add 1 cup buttermilk, 2 large eggs, and 1 tsp vanilla extract. Whisk again until well incorporated.

Add dry ingredients to the wet ones, and using a spatula, fold it in. Set aside.

Step 2. Make the batter.

In a separate bowl, whisk 2/3 cup all-purpose flour, ¼ cup brown sugar, 2 tbsp granulated sugar, and 1 tsp cinnamon. Pour in 1/3 cup melted butter and stir with a fork until well combined with crumbs.

Step 3. Make streusel topping.

Preheat the oven to 425˚F.

Place cupcake liners into the muffin tin. Divide the batter between 12 liners and top them with streusel topping.

Bake at 425˚F for 5 minutes, then reduce the oven temperature to 350 ˚F and continue baking for another 13-15 minutes or until a toothpick, inserted in the center comes out clean.

When done, take them out of the oven and let sit on the counter for 10 minutes, then transfer to a wire rack to cool off completely.

Step 4. Bake.

In a bowl, add 1 1/2 cups powdered sugar and 1 tsp vanilla extract. Gradually whisk in 2-3 tbsp milk until the desired consistency.

When the muffins are completely cooled off, drizzle the glaze over.

Step 5. Make the glaze for muffins.

https://content.jwplatform.com/videos/5BGqekuR.mp4

This is the best recipe for Cinnamon Muffins, topped with Streusel Crumbs and Vanilla Glaze! Made with buttermilk, they stay moist and fluffy inside with buttery and crispy topping.

These easy Cinnamon Muffins are filled with warm spice and dipped in cinnamon sugar for an irresistible, sugary crunch. Fresh from the oven in just 25 minutes!

Easy Cinnamon Muffins Recipe

½ cup all purpose flour

½ tsp baking powder

unsalted butter (melted, plus more to grease the pan)

milk (low fat or whole milk)

Tbsp unsalted butter (melted)

Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.

Add warm milk, lightly beaten egg, and 5 Tbsp melted butter and stir until combined but still lumpy (DON&#39;T over mix).

Divide the batter into your prepared pan using a spoon or ice cream scoop. Each cup will be about 1/3 full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.

For the topping, In a small bowl, mix together 1/3 cup of sugar with cinnamon. In a second small bowl, melt your remaining 3 Tbsp butter.

Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.

https://www.youtube.com/watch?v=sp6rznR_CPM

These easy Cinnamon Muffins are filled with warm spice and dipped in cinnamon sugar for an irresistible, sugary crunch. Fresh from the oven in just 25 minutes!

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Top 8 cinnamon muffins recipes from across the web

The most viewed cinnamon muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Snickerdoodle Muffins

Coffee Cake Muffins

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Streusel Topped Cinnamon Muffins

Cinnamon Muffins

Cinnamon Muffins

Cinnamon Muffins with Glaze

Easy Cinnamon Muffins Recipe

Top 8 cinnamon muffins recipes from across the web

The most viewed cinnamon muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snickerdoodle Muffins

Coffee Cake Muffins

Cinnamon Muffins

Streusel Topped Cinnamon Muffins

Cinnamon Muffins

Cinnamon Muffins

Cinnamon Muffins with Glaze

Easy Cinnamon Muffins Recipe

The most viewed cinnamon muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine