Sometimes, the most humble pantry and fridge staples can transform into delicious treats. Enter: cinnamon muffins. They’re infused with warm flavors. They’re moist and soft, making it difficult to eat just one. A batch comes together in under 30 minutes, so you can bake them the morning of Sunday brunch or as an easy meal-prep recipe. And the really nice part? The recipe lends itself well to customization, so you can mix in tasty add-ins like ripe fruit or creamy chocolate chips.
Ingredients for Cinnamon Muffins
- Shortening: The high-fat content of shortening helps to produce a softer, fluffier cinnamon muffin.
- Sugar: We enhance the flavor of the warm spices in the batter by using granulated sugar.
- Dairy: We mix eggs and milk into the batter to make these cinnamon muffins moist and fluffy. Using room-temperature eggs when baking improves the texture of baked goods.
- All-purpose flour: The all-purpose flour in this recipe contributes to the dome-like shape of the cinnamon muffins.
- Spices: We rely on nutmeg and cinnamon to infuse warm flavors into these muffins.
- Baking powder: This leavening agent helps the cinnamon muffins rise.
- Muffin topping: We combine cold butter, cinnamon and sugar to make the topping for these muffins.
Directions
Step 1: Combine the ingredients
Preheat the oven to 350°F. In a large bowl, cream the shortening and sugar until light and fluffy, five to seven minutes. Next, beat in the egg. In a separate bowl, whisk the flour, cinnamon, baking powder, salt and nutmeg. Then add the dry ingredients to the creamed mixture, alternating with the milk, until well combined.
Step 2: Bake the muffins
Grease a muffin pan with cooking spray or use paper liners, then fill the cups half full with batter. Bake the muffins for 15 to 20 minutes or until a toothpick inserted into the center of one comes out clean.
Step 3: Make the topping
Melt the butter in a shallow bowl. In a separate bowl, combine the sugar and cinnamon. After allowing the muffins to cool slightly, dip the muffin tops in the butter, then the cinnamon-sugar mixture. Serve warm.
Cinnamon Muffin Variations
- Mix in chocolate chips: Fold milk, white or dark chocolate chips into the cinnamon muffin batter.
- Fold in berries: Add a fresh and sweet component to these cinnamon muffins with blueberries, strawberries or raspberries.Â
- Drizzle on icing: Drizzle icing on these cinnamon muffins to add sweetness and a decorative touch. (Psst: If you’ve never done this, here’s how to make a homemade glaze.)
How to Store Cinnamon Muffins
If you baked too many cinnamon muffins, store them in an airtight container. They’ll stay fresh at room temperature for three to seven days. If they start to get dry, you can restore the moisture by adding a piece of bread to the container.
Can you make these cinnamon muffins ahead of time?
If you’re hosting a Sunday brunch, you can make these cinnamon muffins days in advance. First, follow the recipe, then store them in an airtight container; they can last for three to seven days at room temperature.Â
Can you freeze these cinnamon muffins?
If you baked cinnamon muffins and don’t think you can eat them all within a week, you can store them in the freezer. First, put them in an airtight container or a freezer-friendly bag. They can be stored for two to three months in the freezer.Â
How long do cinnamon muffins last?
You can store these cinnamon muffins in an airtight container on your counter for three to seven days, or freeze them for two to three months.
Cinnamon Muffin Tips
Can I make a vegan version of this cinnamon muffin recipe?
It’s surprisingly simple to make these cinnamon muffins vegan. First, substitute the shortening and butter for plant-based versions. Then replace the egg with 1/4 cup of applesauce and the dairy milk with almond, coconut or oat. The texture and flavor might taste slightly different from the original, but they will still be delicious.Â
Can I make a gluten-free version of these cinnamon muffins?
If you or your guest has a gluten intolerance, you can switch the all-purpose flour in this recipe for a gluten-free one. Try whisking in almond flour, oat flour or coconut flour. The texture and flavor may vary from the original muffin, but they will still taste scrumptious.
How do I know when the cinnamon muffins are finished baking?
If your cinnamon muffins begin to rise and have a dome-like structure, and the tops turn golden brown, they’re ready to come out of the oven. You can try the toothpick method to check for doneness: Insert a toothpick into the center of a muffin, and if it comes out clean—without any batter sticking to it—the muffins are finished baking.
