Cinnamon Muffins
User Reviews
4.7
33 reviews
Excellent
Cinnamon Muffins
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Cinnamon muffins work for breakfast and to satisfy any midday snack cravings! They’re so moist, light, and fluffy. Enjoy them with a hot cup of coffee for a cozy fall treat.
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Ingredients
For the Muffins:
- 2 cups all-purpose flour (240g)
- ¾ cup granulated sugar (150g)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup milk (180mL)
- 5 tablespoons unsalted butter melted (83g)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ⅓ cup granulated sugar (75g)
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
For the Muffins:
- Preheat the oven to 350°F. Grease a non-stick muffin pan with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg. In a small bowl, whisk together milk, butter, eggs, and vanilla. Add the milk mixture to flour mixture and stir until just combined.
- Divide the batter among the muffin cups, filling about each about two-thirds full.
- Bake for 20 minutes or until a wooden pick inserted into the center of the muffins comes out clean.
For Cinnamon Sugar Topping:
- In a small bowl, combine the sugar and cinnamon. Brush the tops of the warm muffins with butter and dip generously in cinnamon sugar. Let cool on a wire rack.
Notes
- Measure the flour. Using too much flour can result in dry, dense muffins. The most accurate way to measure flour is by using a kitchen scale. If you don’t have one, fluff up the flour with a spoon in its bag or container, sprinkle it into a measuring cup, and use a knife to level it off. Don’t scoop directly from the bag, as you will likely end up using too much flour.
- Use freshly grated nutmeg. This isn’t absolutely necessary, but I find that freshly grated nutmeg has a superior flavor to the pre-ground kind. And since you only need a little, it takes just a few seconds to do!
- Room temperature eggs and milk are a must. Room temperature ingredients will give you a smooth batter and fluffy muffins, as they are easier to incorporate than cold ingredients.
- Use muffin tin liners. If you don’t want to deal with greasing the muffin pan and worrying about whether the muffins will stick, use muffin cups instead.
- Don’t over-bake the cinnamon muffins. They are ready the moment a toothpick inserted in the center comes out clean. Overbaking will make them dense, dry, and chewy.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
53mg
(18%)
Sodium
235mg
(10%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
304IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 235mg | 10% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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