Fluffy Cinnamon Ripple Muffins
These leftover-friendly muffins are the perfect on-the-go breakfast all week long.
Makes12 muffins
Prep20 minutes
Cook18 minutes to 20 minutes
If you’re someone who loves all things cinnamon, these muffins were made for you. They bake up soft and fluffy, and pack in not one or two, but three doses of cinnamon. You’ll find it mixed into the batter, as a cinnamon-sugar blanket over top, and a cinnamon and brown sugar ripple through the center of the muffin. Best of all, they’re easy to make and there’s a good chance you already have everything you need to make them. Ready to get baking?
What’s the Secret to Fluffy Muffins?
There are a couple of simple tips that will ensure a batch of fluffy muffins every time. First, you’ll need a leavener, like baking powder or baking soda, to make the muffins rise and give them that beautiful domed top we all crave. This recipe relies on a couple teaspoons of baking powder, and to get the full effect you’ll want to make sure it’s not expired (there’s an easy way to test it, if you’re not sure)
Secondly, be sure not to overmix the batter. As a rule of thumb with any muffin recipe, mix the batter just until combined and no visible streaks of flour remain.
Cinnamon Muffin Add-in Suggestions
With a brown sugar and cinnamon ripple through the center, plus a sprinkle on top, these muffins are amazing as is, but if you’re in the mood for something a little extra, try one of these add-ins.
- Chocolate chips (1/2 cup regular or mini)
- Toasted nuts (1/2 cup)
- 1 peeled and diced tart apple, like Granny Smith
- 1 peeled and diced pear
How to Store Cinnamon Muffins
Cinnamon muffins keep quite well when stored properly. If you plan to eat them within several days, store the muffins in an airtight container at room temperature. Alternatively, they’ll keep in the freezer for up to three months when stored in an airtight container. Then just thaw at room temperature when you’re ready to eat.
Cinnamon Muffins Recipe
These leftover-friendly muffins are the perfect on-the-go breakfast all week long.
Prep time 20 minutes
Cook time 18 minutes to 20 minutes
Makes12 muffins
Nutritional Info
Ingredients
Paper muffin liners or cooking spray
- 1 cup
packed light brown sugar, divided
- 4 teaspoons
ground cinnamon, divided
- 1 cup
whole or 2% milk
- 2 cups
all-purpose flour
- 2 teaspoons
baking powder
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
ground nutmeg
- 1/2 cup
canola oil
- 2
large eggs
- 1 teaspoon
vanilla extract
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
Place 1/4 packed cup of the light brown sugar and 2 teaspoons of the ground cinnamon in a small bowl and stir to combine, breaking up any lumps of sugar.
Place 2 cups all-purpose flour, 2 teaspoons baking powder, the remaining 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg in a large bowl and whisk to combine.
Place 1 cup whole or 2% milk, the remaining 3/4 packed cup light brown sugar, 1/2 cup canola oil, 2 large eggs, and 1 teaspoon vanilla extract in a medium bowl and whisk until well-combined and no lumps of sugar remain.
Pour the milk mixture into the flour mixture and stir until just incorporated and no dry spots remain.
Divide the half batter between the muffin wells, about 2 tablespoons of batter per well. Sprinkle 1 teaspoon of the cinnamon sugar evenly over each muffin. Divide the remaining batter between the muffin wells. Sprinkle each muffin with the remaining cinnamon sugar, about 1 scant teaspoon per muffin.
Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.
Recipe Notes
Storage: Store muffins at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months. Thaw frozen muffins at room temperature.