Cinnamon Muffins Recipe


4.34 from 3 votes
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Cinnamon Muffins are an easy yet elegant muffin recipe! Topped with a simple streusel topping, these muffins are perfect for entertaining and make your home smell amazing as they bake!

Cinnamon Muffins Recipe from

These muffins immediately make me want to reach for a snuggly blanket, a good book, and a cup of hot coffee or a warm mug of hot chocolate. They just feel so warm and comforting that you want to soak up everything about them – not to mention that they make your house smell absolutely fabulous and like a home where you’d imagine someone is up baking them well before the sun rises.

Which isn’t me. I’ve never particularly been a morning person. My creative juices begin flowing late in the afternoon and continue on late into the evening. There was a time that I tried to force myself to go to bed early so that I would naturally wake up earlier and somehow train my brain to switch into gear much earlier by default. For months I’d start winding down around 9 pm so that hopefully I’d be asleep by 10 pm.

For months it didn’t happen.

I’d toss and turn and twist and throw back covers, only to pull them right back up again. I’d punch my pillows, rearrange them over and over again thinking that if I could find the magical position of my pillow, I’d immediately be off to sweet dreams.

That position eluded me. It still eludes me.

But, when I bake these muffins in the mornings, I could care less that my mind doesn’t switch off until at least 2 am and that my best sleep is about 6 am when I technically should be bounding out of the bed excited for another day. Instead, I’m dragging the covers back up trying to catch just five more minutes.

Since they take about 30 minutes to bake, I like to pop them into the oven and then head off to get ready while they are baking. Otherwise, I’d totally be searching out a blanket and book and curling up for a lazy morning.

These muffins are so easy to make ahead and store for future morning breakfasts.

Freeze instructions: You can make these muffins ahead and store them in an airtight container for a couple of days or freeze them to keep them longer up to 3 months. Just cool the muffins completely, wrap them in 2 layers of freezer wrap so they are airtight and place them in the freezer. You can also freeze them after you add the topping.

To Reheat: You can either let them thaw at room temperature or heat them frozen, unwrapped in the microwave, or wrapped in foil in the oven. If you want, you can wait and add the topping after you reheat them.

Cinnamon Muffins Recipe with Streusel Topping from

The cinnamon muffins are based off of my favorite cinnamon apple muffins recipe that we absolutely adore. I traded the coating of cinnamon sugar on the outside of the muffins for a simple streusel topping that is so simple to make.

Cinnamon Muffins Recipe with Streusel Topping from

Here’s my Cinnamon Muffins Recipe. I hope you enjoy them as much as we do!

Cinnamon Muffins Recipe

4.34 from 3 votes
Cinnamon Muffins are an easy yet elegant muffin recipe! Topped with a simple streusel topping, these muffins are perfect for entertaining and make your home smell amazing as they bake!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12


For the Cinnamon Muffins

  • 2 cups (240 g) all-purpose flour
  • teaspoons (6 g) baking powder
  • ½ teaspoon (1 g) kosher salt
  • 2 teaspoons (5 g) ground cinnamon
  • ½ cup (1 stick) (113 g) unsalted butter, room temperature
  • 1 cup (198 g) granulated sugar
  • 2 large (100 g) eggs
  • 2 teaspoons (9 g) vanilla extract
  • ½ cup (123 g) buttermilk, or buttermilk substitute

For the Streusel Topping

  • 1/2 cup (107 g) packed brown sugar
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (20 g) quick-cooking oats
  • 1/4 cup (4 tablespoons ) (57 g) butter, room temperature


  • Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
  • Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  • Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
  • Gently fold in flour mixture, alternating with milk. Stir until just combined. Scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full.
  • For the topping, mix together brown sugar, flour, oats and butter until about pea-sized crumbles form. Top the muffin batter with the streusel topping.
  • Bake the muffins until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  • Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin to a serving plate or stand.


Calories: 309kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 123mg | Potassium: 124mg | Fiber: 1g | Sugar: 26g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Yvonne says:

    Very good
    Granddaughter approved
    I also used regular milk

  2. Jacquie says:

    would it be possible to add apple pieces?

    1. Robyn Stone says:

      Hi Jacquie,
      Here’s my Cinnamon Apple Muffin recipe that is so delicious! I hope you enjoy them!

  3. Katrina says:

    I baked mine for 30 mins but they should’ve baked for a little less time. I don’t know if I did something wrong but they were a bit dry (I even added a little extra milk when mixing the batter). Good taste . I don’t know if ill make again.

  4. Tony W says:

    3 stars
    This is a tasty recipe but the baking time is way off. I took the muffins out after 25 minutes and they we starting to overbake and dry out. Assuming you followed the recipe and don’t use a paper cup, you should reduce the baking time to 20-22 minutes.
    Both myself and my kids liked the flavor, They we just starting to get a bit dry.

  5. Fran says:

    Instead of buttermilk can I use just regular milk?