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Cinnamon muffins on a plate
Soft and fluffy cinnamon muffins

Easy Cinnamon Muffins

Author: Flavelo
Recipes Cakes and Desserts
The secret to a perfect muffin isn't a complex recipe, but the mixing technique. This is the 'muffin method': wet and dry ingredients meet separately and are only combined at the very end with a few strokes. This keeps the crumb tender and moist, rather than tough.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 265 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin Tin: 12-cup.
  • Cupcake Liners.
  • Two Mixing Bowls.
  • Whisk and Spatula.

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.

Tip: The oven must be at temperature when the batter is ready, as baking powder reacts instantly with moisture.
2 ✓

In a large bowl, sift together the flour, baking powder, cinnamon, and salt. Stir in the sugar. Make a well in the center.

Tip: Sifting aerates the flour and ensures an even rise.
3 ✓

In another bowl, whisk the eggs, then add the milk and oil. Whisk until fully combined.

Tip: Ensure the oil and eggs are well emulsified for a uniform texture.
4 ✓

Pour the wet ingredients into the dry. Fold together with a spatula just until the flour disappears. Lumpy is fine!

Tip: This is critical! Overmixing creates gluten, resulting in rubbery muffins.
5 ✓

Divide batter among the muffin cups, filling them about 3/4 full.

Tip: The batter needs room to rise.
6 ✓

Bake for 18-20 minutes, or until the tops spring back when touched and a toothpick inserted comes out clean.

Tip: Don't open the oven door during the first 15 minutes.
7 ✓

Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tip: Leaving them in the pan too long can make the bottoms soggy from steam.

Recipe FAQ

Why are my muffins tough?
You overmixed the batter. Mixing flour with liquid activates gluten. Only mix until the flour just disappears!
I don't have liners.
Grease the muffin tin cups thoroughly and dust with a little flour, shaking out the excess.
Storage?
They stay fresh in an airtight container at room temperature for 2-3 days.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 2 large Eggs (medium)
  • 3.5 fl oz Milk (scant 1/2 cup)
  • 3.5 fl oz Vegetable Oil (scant 1/2 cup)
  • 2 tsp Ground Cinnamon
  • 2.5 tsp Baking Powder
  • 1 pinch Salt