With a cinnamon swirl in the middle, and more cinnamon sugar on top, these soft and fluffy Cinnamon Muffins will have everyone begging for more. They are a tasty breakfast or brunch treat, but they are also perfect for snacking!
Sour cream makes these muffins extra moist and soft, and it only takes a few minutes to whip them up. Your family will come running when they smell the amazing cinnamon aroma coming from your oven! 🙂
I’ve mentioned it before, but I kind of have a thing for muffins. I mean really, what’s not to love about a yummy warm muffin (or two) to start off your day?
I usually make muffins filled with fruit, nuts, or veggies just so I can pack in as much nutrition as possible. But my boys like plain muffins with no frills, so occasionally I’ll branch out.
These fluffy cinnamon swirl muffins totally satisfied them, and I loved them too! I mean who can resist a muffin topped with cinnamon sugar?
Cinnamon swirl muffins are tender and moist, and I love the layer of cinnamon sugar in the middle. It kind of melts into the muffin, and it is oh so yummy!
They are also super easy to throw together, and that is always a bonus!
HOW TO MAKE CINNAMON MUFFINS
- all purpose flour – I use unbleached. If you don’t bake often, your flour may settle and get lumpy, so you may want to sift it before using for best results.
- baking powder and baking soda – You will use a little bit of both to help the muffins rise up nice and fluffy.
- salt – A bit of salt adds flavor to the muffins.
- granulated sugar – You will need sugar both in the batter and for mixing with cinnamon for the swirl and topping.
- sour cream – I’ve used both full fat and light sour cream with great results. You can substitute plain greek yogurt as well.
- butter – Butter adds flavor and helps improve the texture of the muffins.
- canola oil – Using half oil instead of all butter keeps the muffins moist and tender.
- large eggs – Always use large eggs for baking unless the recipe states otherwise.
- vanilla extract – Use your favorite brand, it doesn’t matter too much.
- ground cinnamon – Some people swear by one brand of cinnamon over the other, but I haven’t noticed much of a difference between the pricy and the store brand.
- PREP WORK: Mix together the 1/3 cup sugar and 2 teaspoons of cinnamon in a small bowl; set aside. Spray 18 muffin cups with non stick cooking spray. Preheat oven to 350 degrees.
- DRY INGREDIENTS: Whisk together flour, baking powder, soda, and salt in a small bowl; set aside.
- WET INGREDIENTS: Beat together sugar, sour cream, butter, and oil. Add eggs and vanilla and beat well. Stir in dry ingredients till just combined.
- ASSEMBLE MUFFINS: In well greased muffin cups, divide half of the batter between 18 muffin cups. Sprinkle with half of the cinnamon sugar mixture. Top with remaining batter, then sprinkle the rest of the cinnamon sugar on top.
- BAKE – Bake at 350° for 15-18 minutes. Let cool in pans for 5-8 minutes, then remove to wire racks to cool completely.
HOW TO STORE LEFTOVER SOUR CREAM CINNAMON MUFFINS:
Leftover muffins will store just fine at room temperature for 4-5 days if stored in an airtight container. You can also freeze them.
I like to freeze my my muffins in heavy duty ziplock freezer bags. That way as they get eaten, you can squeeze out the extra air. They will last 3-4 months in the freezer.
When you are ready to serve them, you can either let them thaw at room temperature, or heat them in the microwave for a few seconds.
How can I make my muffins light and fluffy? Make sure you don’t overmix the batter. When you stir the wet and dry ingredients together, use a light touch. Stirring too much activates the gluten, which will make your muffins tough.
You also want to make sure that your baking powder is fresh. To test it, just spoon a bit into a small amount of water. If it fizzes, it’s good!
How do you make your muffins moist? This recipe for easy cinnamon muffins calls for both sour cream and canola oil. Both of these ingredients keep baked goods nice and moist.
Remember that oils that are liquid at room temperature (like vegetable and olive oil) always result in more moist baked goods than oils that are solid at room temperature (like butter.)
If you like cinnamon, you’ll love these recipes as well!
- Snickerdoodle Bread
- Cinnamon Apple Coffee Cake
- Pumpkin Spice Cookies
- Cinnamon Pound Cake
- Gooey Cinnamon Rolls
- Rhubarb Muffins
- Cherry Chocolate Muffins
- Apple Almond Muffins
- Orange Banana Muffins
- Apple Muffin Recipe
- Whole Wheat Blueberry Muffins
- Chocolate Chocolate Chip Muffins
CINNAMON MUFFIN RECIPE
- 1/3 cup sugar
- 2 tsp cinnamon
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup sour cream
- 1/4 cup melted butter
- 1/4 cup canola oil
- 3 eggs
- 2 tsp vanilla extract
- Mix together the 1/3 cup sugar and 2 tsp cinnamon; set aside.
- Spray 18 muffin cups with non stick spray. Preheat oven to 350 degrees.
- Combine flour, baking powder, soda, and salt in a small bowl; set aside.
- Beat together sugar, sour cream, butter, and oil in a large mixing bowl. Add eggs and vanilla and beat well. Stir in dry ingredients till just combined. Don't over mix, it's ok if there are a few lumps.
- In prepared muffin cups, divide half of the batter between 18 muffin cups.
- Sprinkle with half of the cinnamon sugar mixture. Top with remaining batter, then sprinkle the rest of the cinnamon sugar on top.
- Bake at 350° for 15-18 minutes. Let cool for about 5 minutes, then remove to wire racks to cool.
-Recipe adapted from Simply Kierste.
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Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 198mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 3g
(Recipe adapted from Simply Kierste. Posted 10/16/2014, updated May 2021.)
These cinnamon sugar muffins smell heavenly as they are baking, and your family will be asking “When are they going to be done?” They are sure to be a hit with everyone who tastes them!