These Best Ever Cinnamon Muffins have a cinnamon sugar streusel topping. These moist, delicious muffins are so quick to make! This recipe makes 12 muffins so share them with your friends and family!
Our warm baked goods like our classic Banana Bread recipe and Easy Cinnamon Pumpkin Cake Muffins are delicious all year round. Adding to our collection of Muffin Recipes, these Best Ever Cinnamon Muffins recipe is sure to be a new favorite.
These BEST Cinnamon Muffins are very delicious. When I was a kid, I used to love packing a Cinnamon Sugar coffee cake muffin for my snack at school. These muffins kind of remind me of that wonderful traditional coffee cake with a sweet cinnamon sugar crumble on top. but in a single serving. Kids and adults love them. They also smell amazing while baking, by the way!
If you are craving a piece of coffee cake but not in the mood to make an entire cake, make these Best Cinnamon Muffins. I think that coffee cake is just one of those breakfast dishes that we usually have for when we have company staying with us.
There is absolutely nothing sweeter than nibbling on a mouth-watering pastry while catching up with your friends or family.
What will I need to complete this recipe?
You will need the following ingredients:
- Vegetable oil
- Sugar: I used a combination of brown sugar and granulated sugar
- Egg
- Milk: I used 2% milk for this recipe, but you can use whole milk if you have it available.
- Sour cream: sour cream helps to prevent a dry muffin by adding moisture.
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Spices: I used both cinnamon and nutmeg in these recipes. Although the cinnamon is necessary to get the great cinnamon flavor for these muffins, the nutmeg is optional if you don’t have it available to you. However, I prefer the added flavor that nutmeg brings to these muffins.
SUPPLIES NEEDED:
-
- Mixing bowl
- Whisk
- Muffin tin
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk vegetable oil and sugars together.
Stir in eggs, milk, sour cream, and vanilla until just combined.
Add dry ingredients to wet ingredients by first sprinkling on flour, baking powder, salt, cinnamon, and nutmeg. Gently stir until just combined. Do not overmix.
Spoon batter into well-greased muffin tin until 2/3 full.
Make cinnamon sugar topping by stirring together sugar, cinnamon, and flour.
Sprinkle cinnamon sugar topping generously over each muffin top.
Bake in the oven for 20-25 minutes or until a toothpick comes out clean.
How do I prevent my muffins from coming out hard and dry?
If the muffins are coming out of the oven with a less than desirable texture, the batter may have been overmixed. Make sure that you are just barely incorporating your ingredients together when assembling ingredients.
I prefer to mix my muffins by hand to prevent any overmixing. I also found that if your muffins are still coming out dry, they may be over-baked. If your oven tends to run hot, try checking your muffins at 15 minutes and going from there.
How do I store my cinnamon muffins?
You can store your cinnamon muffins at room temperature for up to one week. Make sure that they are stored in an airtight container to prevent the muffins from going stale.
Muffins stored in a plastic bag, become wet the next day. Store these muffins in the freezer for up to six months.
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Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?!
Best Cinnamon Muffins Ever!
These Best Ever Cinnamon Muffins have a cinnamon sugar streusel topping. These fluffy moist muffins are so quick to make! Recipe makes 12 muffins so share them with your friends and family!
Ingredients
- Muffins:
- ½ cup of vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- ¾ cup milk
- 1/3 cup sour cream
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- Cinnamon Topping:
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
- 2 Tablespoons flour
- 1 Tablespoon salted butter, melted
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk vegetable oil and sugars together.
Stir in eggs, milk, sour cream, and vanilla until just combined.
Add dry ingredients to wet ingredients by first sprinkling on flour, baking powder, salt, cinnamon, and nutmeg. Gently stir until just combined. Do not overmix.
Spoon batter into well-greased muffin tin until 2/3 full.
Make cinnamon sugar topping by stirring together sugar, cinnamon, flour, and butter.
Sprinkle cinnamon sugar topping generously over each muffin top.
Bake in the oven for 20-25 minutes or until a toothpick comes out clean.
Notes
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Serving size: Makes 12 muffins
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 253Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 23mgSodium 236mgCarbohydrates 33gFiber 1gSugar 16gProtein 3g
Zita
Thursday 8th of December 2022
Hi Nettie, I have made these multiple times- they are fantastic. My question is... I find the day after cooking the top crust goes soft. I need them crunchy as I am giving as a present. I will need to leave my home early. In order to save me time in the morning can I have the batter pre made the day before and all I will have to do is bake & let cool the next morning or will pre assembling the ingredients in advance effect the results? Many thanks, Zita
Nettie
Thursday 8th of December 2022
Hi Zita,
I am so happy that you enjoy these muffins and have made them numerous times. Yes having the batter pre-made should work out well. What a delicious gift!
Best, Nettie
Melissa
Tuesday 22nd of March 2022
could i make this without sour cream? if not, what can i substitute it with?
Nettie
Tuesday 22nd of March 2022
Melissa,
If you would like a substitute for sour cream, Yogurt is your best substitute. When you're baking or making a dip or sauce, yogurt is a 1:1 sub. This means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used.
Nettie
Jessica
Tuesday 15th of March 2022
Muffins came out AMAZING but something happened with the batter. Vegetable and sugars looked right. When I added the wet ingredients to the vegetable oil and sugars, it wasn't mixing. The ingredients were mostly separated. I just kept going to see how they would turn out. When I added the dry ingredients, everything was very lumpy. Anyone know what could have happened? I'm wondering if the egg, milk & sour cream were too cold. Either way they were moist and tasted really good.
Nettie
Wednesday 16th of March 2022
Jessica,
Ingredient temperature plays an important role in developing proper structure in many baked goods. Using room-temperature eggs, fat, and liquid is the key to achieving a nice, velvety batter. This is especially true when it comes to butter. When you beat room-temperature butter with sugar until the mixture becomes light and fluffy—this is called the creaming method—the sugar is able to perforate the butter and create tiny pockets of air. You’ll simultaneously get an even texture and more volume. (Just remember that room temperature is generally around 70 degrees, so be mindful of the temperature in your kitchen.) Your butter’s temp isn’t the only one that matters. You’ve probably noticed that many ingredient lists mention room-temperature eggs. When you’re making a cake with the creaming method, adding cold eggs can curdle the batter—once cold eggs (or milk!) hit the butter, the butter will become firm, leaving you with a lumpy texture. Curdled cake batters tend to rise poorly, so the finished cake will be dense Cold, curdled batters tend to dome rather than bake up flat—and they're often filled with tunnels and holes.
Ethel Mkwananzi
Wednesday 9th of March 2022
Looks yummy! Will try this today.
Shirley Weinberg
Sunday 2nd of August 2020
Hi Nettie, as I mentioned I saw your recipe and today was the day I thought I would try it and I have to say the title is exactly what they are easy to make, light and delicious. I found I could not wait to have one when it came out of the oven a few minutes later it was so good and cooled down That I had to have another one I will share with my neighbors and definitely make this again easy and luscious. So keep up the good work I am happy you are there to share
Nettie
Monday 3rd of August 2020
Thank you for stopping by! So happy that you enjoyed the muffins!
Nettie