Introduction

Cinnamon Breakfast Muffins are a simple and delightful way to start your day with a touch of warm spice. These muffins are quick to prepare and perfect for a cozy morning treat or on-the-go snack.

Cinnamon Breakfast Muffins Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons ground cinnamon
2 large eggs
1 cup milk

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line with paper liners.
Step 2: In a large bowl, combine the flour, sugar, and ground cinnamon. In another bowl, whisk the eggs and milk until well blended.
Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
Step 4: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 5: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
Step 6: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add 1/2 cup chopped nuts or raisins to the batter before baking.
Use almond milk or oat milk as a dairy-free substitute for regular milk.
Sprinkle a little cinnamon sugar on top of each muffin before baking for a sweet, crunchy crust.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins might be denser. Consider using half whole wheat and half all-purpose for a lighter texture.

How can I make these muffins vegan?

Replace the eggs with a flaxseed or chia seed egg substitute and use plant-based milk like almond or soy milk to make a vegan version of these muffins.

Cinnamon Breakfast Muffins Recipe

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★★★★★

5 from 147 reviews

These Cinnamon Breakfast Muffins are a delightful, easy-to-make morning treat bursting with warm cinnamon flavor. Soft, fluffy, and lightly sweetened, they are perfect for breakfast or brunch and pair wonderfully with a cup of coffee or tea.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

2 large eggs
1 cup milk (whole or 2%)
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the muffins perfectly.
Prepare Muffin Tin: Grease a 12-cup muffin tin or line it with paper liners to prevent sticking and facilitate easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, ground cinnamon, baking powder, and salt until well combined.
Combine Wet Ingredients: In another bowl, beat the eggs, then add milk, vegetable oil (or melted butter), and vanilla extract. Mix until smooth.
Form the Batter: Pour the wet ingredients into the dry ingredients bowl and gently stir with a spatula just until combined; be careful not to overmix to keep muffins tender.
Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow space for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, substitute vegetable oil with melted butter.
Add mix-ins such as chopped nuts, raisins, or chocolate chips for extra texture and taste.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Ensure not to overmix the batter; a few lumps are okay to keep muffins light and fluffy.
Use parchment paper liners for easier cleanup and to prevent sticking.

Keywords: cinnamon breakfast muffins, easy muffins, cinnamon muffins, breakfast recipes, quick muffins