Cinnamon Muffins

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Introduction

Warm, cozy, and bursting with spice, these cinnamon muffins are the ultimate easy treat. You get a soft, tender crumb packed with melty cinnamon chips, all finished with a simple sparkly cinnamon-sugar top. They come together in one bowl in just minutes for a breakfast or snack that feels like a hug.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 tablespoon cinnamon
• 1/2 teaspoon kosher salt (you can substitute 1/4 teaspoon of table salt)
• 1 cup whole milk
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1/2 cup cinnamon chips
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon whole milk

Instructions

1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, brown sugar, sugar, baking powder, 1 tablespoon of cinnamon, and salt until well combined.
3. In a separate medium bowl or large measuring cup, whisk together 1 cup of whole milk, the melted butter, and the eggs until smooth.
4. Fold the cinnamon chips into the batter.
5. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 to 3/4 full.
6. In a small bowl, mix the 2 tablespoons of sugar and 1/4 teaspoon of cinnamon for the topping. Brush the top of each unbaked muffin very lightly with the 1/4 teaspoon of whole milk, then sprinkle generously with the cinnamon-sugar mixture.
7. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Cinnamon-Swirl Muffins: Before adding the topping, use a toothpick to gently swirl 1/4 cup of cinnamon-sugar (made from equal parts sugar and cinnamon) into the top of each portion of batter in the tin.
• Glazed Muffins: Skip the cinnamon-sugar topping. Instead, whisk together a simple glaze of 1 cup powdered sugar and 1-2 tablespoons milk, then drizzle over cooled muffins.
• Jumbo Bakery-Style: For 6 large muffins, bake in a 6-cup jumbo tin, increasing the bake time to 22-26 minutes.
• Crumble Topping: Replace the sugar topping with a streusel made by rubbing together 3 tablespoons flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly. Sprinkle over batter before baking.

Tips for Success

• For the tallest muffin tops, start with a hot oven (400°F) as instructed.
• The key to tender muffins is to mix the wet and dry ingredients just until combined. Overmixing develops gluten and leads to dense, tough muffins.
• If your cinnamon chips tend to sink, toss them in a tablespoon of the measured flour from the recipe before folding them in.
• Use an ice cream scoop or large cookie scoop to evenly divide the batter among the muffin cups for uniform baking.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes until warm throughout.

FAQ

Can I use buttermilk instead of whole milk?

Yes, you can substitute buttermilk 1:1 for the whole milk. It will add a slight tang and make the crumb even more tender.

What if I don’t have cinnamon chips?

You can simply omit them, and the muffins will still be delicious. For extra cinnamon flavor, add an extra 1/2 teaspoon of ground cinnamon to the dry ingredients.

Can I use all brown sugar or all white sugar?

Yes. For a deeper molasses flavor, use 3/4 cup total brown sugar. For a lighter flavor, use 3/4 cup total granulated sugar. Avoid reducing the total sugar amount, as it impacts texture.

Why is my topping not sticking?

The thin wash of milk (1/4 teaspoon) is crucial for the sugar to adhere. If you skip it, the sugar will mostly fall off. You can also use a light spray of water or a quick brush of melted butter.

Why are my muffins dry?

The most common causes are overmixing the batter or overbaking. Check them at the 17-minute mark and remove as soon as the toothpick comes out clean.

What does “kosher salt” mean, and do I have to use it?

Kosher salt has larger flakes than table salt. If using table salt, use only 1/4 teaspoon as noted in the ingredients list, as it is denser and saltier by volume.