Bring new life to your mornings by baking up a batch of these cozy, sweet Cinnamon Muffins! Made with simple ingredients and topped with a crunchy cinnamon sugar topping, these homemade muffins will be an instant favorite!
The Only Cinnamon Muffin Recipe You’ll Ever Need!
Cinnamon is usually a subtle flavor hidden in the background of recipes, so it was time to create a muffin recipe to allow it to shine in all its delicious glory! These homemade muffins bring cinnamon to the forefront, highlight it with light brown sugar, complement it with ground nutmeg, and then top them with a cinnamon sugar crumb topping.
And the result is the only Cinnamon Streusel Muffin recipe you’ll ever need… or want! Each bite is overflowing with sweet cinnamon flavor that’s packed into a fluffy texture with a crunchy sugary finish.
Made in under an hour, these muffins will be your go-to for breakfast, a snack with your afternoon coffee, or a little treat before bedtime!
Rebecca’s Recipe Review
Taste: Strong sweet cinnamon flavor without the burn of the cinnamon.
Texture: Dense but fluffy with a slightly crunchy topping.
Ease: 3/10
Pros: Big bakery-style muffins with amazing flavor and a straightforward recipe.
Cons: Takes a little longer to prepare because of the rest time, but it’s worth it!
Would I Make This Again? Yes, these have replaced my kiddos favorite banana chocolate chip muffins, so this recipe is now on the weekly menu in our house!
Ingredients to Make Cinnamon Roll Muffins
The only thing better than a homemade muffin, is a homemade muffin that’s made with simple, no-fuss ingredients! And this Cinnamon Roll Muffin Recipe is exactly that, beginning with pantry staples such as bread flour, light brown sugar, baking powder, salt, canola oil, and vanilla extract.
In addition, you’ll also need large eggs and whole milk before packing in that cozy flavor with ground cinnamon and ground nutmeg. Once the batter is in the muffin tin, it’s time to finish the muffins off with the easy 5-ingredient crumb topping!
This is made by simply combining melted salted butter with light brown sugar, bread flour, ground cinnamon, and vanilla extract.
How To Make Cinnamon Streusel Muffins
- Whisk bread flour, light brown sugar, baking powder, ground cinnamon, salt, and ground nutmeg together in a large bowl. Afterwards, create a well in the center of the dry ingredients.
- Beat whole milk with canola oil, large eggs, and vanilla extract together in a large measuring cup or medium bowl.
- Pour the wet ingredients into the well of the dry ingredients. Then mix the muffin batter until minimal lumps remain.
- Cover the batter and allow it to rest. While the batter is resting, preheat the oven and line a muffin pan with liners.
- Prepare the cinnamon topping by melting salted butter in a small bowl.
- Stir light brown sugar, bread flour, ground cinnamon, and vanilla extract into the melted butter until a cinnamon sugar paste forms.
- Pour the rested muffin batter into the lined muffin tin wells, filling them almost to the top. I like to use a #16 cookie scoop for cleaner portioning.
- Sprinkle the cinnamon sugar crumble topping over the tops of the muffin batter.
- Bake at the muffins at the preheated temperature and then reduce the heat and finish baking at the lower oven temperature.
- Cool the muffins in the pan for several minutes before transferring them to a wire rack to finish cooling completely.
- Top with a homemade glaze for a cinnamon roll flavor twist!
- It’s best to use room-temperature ingredients when making this muffin recipe. Therefore, remove the eggs and whole milk from the fridge and allow them to come to room temperature before beginning.
- I highly recommend making this recipe with Saigon or Vietnamese ground cinnamon for a delicious flavor.
- Be sure to fill each of the muffin wells very full, almost to the top!
- It’s important to note (and remember!) that the muffins bake at the preheated temperature of 400 degrees F only for 7 minutes. Then, the oven temperature needs to be reduced to 350 degrees F for the remaining time.
- Try to prevent the sugar crumble from touching the edge of the liners as it will melt onto the pan and become messy!
How To Store Cinnamon Sugar Muffins
Cinnamon Sugar Muffins can be stored at room temperature in an airtight container or large Ziploc bag. Enjoy these homemade muffins for up to 3 days!
How To Freeze Muffins with Cinnamon
To freeze these Homemade Cinnamon Muffins, first allow them to cool and then transfer them into an airtight container or a gallon Ziploc bag with the excess air squeezed out of it. The muffins can then be stored in the freezer for up to 3 months.
How To Serve As Cinnamon Bun Muffins
To enjoy these muffins as Cinnamon Bun Muffins, you can ice the tops of them with vanilla icing once they’ve cooled. To do so, use this homemade recipe for Vanilla Icing that’s made with just 3 simple ingredients!
More Yummy Muffin Recipes
- Olympic Village Chocolate Muffins – Moist, chocolaty muffins studded with chocolate chunks with a hot fudge center!
- Vanilla Chai Muffin – Cozy, delicious muffins made with chai, brown sugar, a crumble topping, and 3-ingredient icing!
- Sourdough Blueberry Muffins – Made with sourdough discard and pantry staple ingredients!
- Easy Banana Muffins – Loaded with crunchy walnuts, extra ripe bananas, and sweet cinnamon!
- Best Recipe for Cruffins – Made with only 4-ingredients in 30 minutes!
Did You Make This Recipe?
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there.
Cinnamon Muffins with Crunch Topping
Ingredients
Muffin Batter
- 2 cups bread flour 260g, spooned and leveled
- 1 cup light brown sugar 200g, packed
- 2 tablespoons powdered milk
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon Saigon or Vietnamese preferred
- ¾ teaspoon salt or 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 cup whole milk 240mL
- ⅔ cup canola oil 160mL, or vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
Crumb Topping
- 1 tablespoon salted butter melted
- ¼ cup light brown sugar 50g, packed
- 3 tablespoons bread flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Muffin Batter
- In a large bowl, whisk together 2 cups bread flour, 1 cup light brown sugar, 2 tablespoons powdered milk, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ¾ teaspoon salt, and ¼ teaspoon ground nutmeg and make a well in the center.
- In a large measuring cup or medium bowl, beat together 1 cup whole milk, ⅔ cup canola oil, 2 large eggs, and 1 tablespoon vanilla extract with a fork or whisk.
- Pour the wet ingredients into the well of the dry ingredients and mix with a rubber spatula until fully incorporated and minimal lumps remain, making sure to scrape the sides and bottom of the bowl.
- Cover the batter and let rest for 15 minutes.
- Preheat the oven to 425°F and line a 12-count muffin pan with liners and set aside.
- Prepare the cinnamon topping by melting 1 tablespoon salted butter in a small bowl in the microwave.
- Stir in ¼ cup light brown sugar, 3 tablespoons bread flour, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract until a cinnamon sugar paste forms.
- After resting, divide the batter between the 12 muffin wells in the pan, filling them almost to the top.
- Sprinkle the cinnamon sugar mixture over the tops of the muffin batter. Do not let the mixture touch the edges of the liners as it will melt onto the pan and become messy.
- Bake for 7 minutes at 425°F, then REDUCE heat to 350°F and bake for an additional 15 to 17 minutes.
- Allow the muffins to cool in the pan for several minutes before transferring to a wire rack to cool completely.
Notes
- If making mini muffins, bake for 5 minutes at 400 degrees and 7 minutes at 350 degrees.
- 1/4 cup canola oil and 1/2 cup vanilla skyr (125g).
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Comments & Reviews
Rebecca says
The crunch topping on these muffins is just divine!
Walter R Sassano says
Recipe format to print sucks. Food is great but it is too difficult to print and save the recipe. Don’t put part of the directions attached to the same page as a picture. I have to copy many pages, paste them to Word, then go page by page to delete the pictures to get a manageable printed copy
Rebecca Hubbell says
Hi Walter, you can simply click the print button in the recipe card and uncheck the “photos” button which will remove them from print mode. For some people these step by step photos are very helpful for them making sure the recipe is coming together properly.