Description

Craving a quick, cozy breakfast or snack that’s bursting with cinnamon flavor? What if you could bake a dozen tender muffins with a buttery cinnamon-sugar topping in just 30 minutes? Cinnamon Muffins are your answer—a beloved recipe with 21 reviews, perfect for morning treats, brunches, or on-the-go snacks.

Ingredients

Here’s the lineup for 12 muffins. Each ingredient plays a key role, with swaps for flexibility.

Muffin Batter

Shortening (1/3 cup, room temperature): Adds tenderness and moisture. Sub: Butter or coconut oil for richer flavor.
Sugar (1/2 cup): Sweetens the muffins. Sub: Coconut sugar or 1/3 cup maple syrup (reduce milk slightly).
Large egg (1, room temperature): Binds and adds structure. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
All-purpose flour (1-1/2 cups): Provides structure. Sub: Gluten-free flour blend or whole wheat flour (may be denser).
Ground cinnamon (2 teaspoons): Infuses warm, spiced flavor. Sub: Pumpkin pie spice or nutmeg.
Baking powder (1-1/2 teaspoons): Ensures a fluffy rise. Sub: No substitute; critical for leavening.
Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
Ground nutmeg (1/4 teaspoon): Adds subtle warmth. Sub: Allspice or omit.
Milk (1/2 cup): Moistens the batter. Sub: Plant-based milk or buttermilk for tang.

Topping

Butter (3 tablespoons, melted): Helps topping adhere and adds richness. Sub: Vegan butter or coconut oil.
Sugar (1/2 cup): Creates sweet crunch. Sub: Coconut sugar or brown sugar.
Ground cinnamon (1-1/2 teaspoons): Adds spiced flavor to topping. Sub: Pumpkin pie spice.

These ingredients are pantry staples, creating a wholesome, flavorful treat.

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Instructions

Ready to start? You’ll need a large bowl, a 12-cup muffin tin, and two shallow bowls. These steps are quick, with tips for success.

Preheat oven and prep tin: Preheat to 350°F (177°C). Grease a 12-cup muffin tin or line with paper liners. Tip: Spray liners lightly for easy removal.
Cream wet ingredients: In a large bowl, cream 1/3 cup shortening and 1/2 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 1 egg until fully combined. Tip: Room-temperature shortening and egg ensure a smooth batter.
Combine dry ingredients: In a medium bowl, whisk 1-1/2 cups flour, 2 teaspoons cinnamon, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg. Tip: Sift if flour is clumpy for a lighter texture.
Mix batter: Add dry ingredients to the wet mixture alternately with 1/2 cup milk (start and end with dry, about three additions of dry and two of milk). Mix until just combined. Tip: Don’t overmix to keep muffins tender.
Fill muffin tin: Spoon batter into muffin cups, filling each half full (about 2 tablespoons per cup). Tip: Use a cookie scoop for even portions.
Bake: Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 15 minutes; rotate tin for even baking.
Add topping: Place 3 tablespoons melted butter in a shallow bowl. In another shallow bowl, mix 1/2 cup sugar and 1-1/2 teaspoons cinnamon. Cool muffins for 2-3 minutes, then dip tops in butter, followed by cinnamon-sugar. Tip: Dip while warm for better topping adhesion.
Serve: Serve warm for the best flavor. Tip: Let cool slightly to avoid burning fingers during dipping