Beautiful golden crust, a moist and tender crumb, the alluring scent of cinnamon, and the taste is just divine! These scrumptious cinnamon muffins are an experience for the senses, take your taste buds on a journey that will leave you feeling satisfied.
These tasty muffins make a fabulous addition to your morning breakfast or midmorning brunch, have them as an afternoon snack, serve them up to your guests as refreshment, or eat them as a post-meal dessert! They’re perfect for any time of the day!
Making these cinnamon muffins is so simple, you’ll be done before you know it! Everything is done by hand and requires no fancy electric mixers or complicated techniques. Nope, just a good old mixing bowl or two, a wooden spoon or rubber spatula, and 15 minutes of your time.
These muffins are amazingly delicious but what sets them apart? The decadent chocolate cinnamon filling and topping of course! It really makes the difference, once you take a bite of one of these muffins, the flavors from the chocolate and cinnamon combo just grab you, and keeps you wanting more.
How Should You Serve These Muffins?
Cinnamon Muffins are good for breakfast, lunch, snack, and dessert! Have them in the morning with a warm cup of coffee, tea, or juice, give the kids to snack on with a glass of milk, or have it for dessert with a scoop of ice cream after dinner.
This cinnamon muffin recipe makes 12 servings, with a dozen muffins, you could invite a few friends over for afternoon tea and offer them as refreshments, bring them to a house warming, or make and store them for your own snacking needs.
Mixing bowls– You’ll need at least 2 bowls, a small one, and a medium.
Wooden Spoon– Use a regular wooden spoon, rubber spatula, or silicone spatula.
Muffin Pan– You’ll a standard twelve cup muffin pan, stainless steel or nonstick are fine.
Main Ingredients Of This Dish
Hersey’s Hot Cocoa – I just love to use this brand of instant cocoa, it rich and flavorful, and it did wonders for the muffins.
Bob’s Red Mill– For this recipe, I used 2 cups of this AP flour, this brand has always been my go-to for baking as it has always yielded satisfying results.
Coconut Oil – Melted coconut oil can be used as a substitute for melted butter in equals parts. Use 1/4 cup of coconut oil to replace the 1/4 cup melted butter in this recipe.
Oat Milk– Use oat milk as a one to one substitute for the milk.
All The Ingredients
- Flour– Mixed with the baking powder, salt, and 2 tbs of sugar.
- Baking Powder– The leavening agent that gives the muffins volume.
- Salt – Mixed into the flour mixture
- Sugar– Adds sweetness to the batter and filling.
- Eggs– Combined with milk and melted butter.
- Milk– Mixed with the wet ingredients.
- Melted Butter– Give flavor and a moist texture to the muffins.
- Cinnamon– Adds flavor to the filling and topping.
- Cocoa Mix– Combine with the sugar and cinnamon to make filling and topping.
How Did I Make This Delicious Dish
- Preheat the oven to 425 degrees and grease muffin cups with nonstick cooking spray.
- Combine the flour, salt, baking powder, and 2 tablespoons of sugar in a bowl and set aside.
- In a separate bowl, mix together the milk, eggs, and butter, then combine with the flour mixture.
- To make the filling and topping, mix 1/4 cup sugar, the cocoa mix, and cinnamon until well blended.
- Half each muffin cup with batter, sprinkle the cinnamon mixture on top, pour the remainder of the batter, and top with the rest of the cinnamon mix.
- Bake for 20 minutes until golden on top.
Grease The Muffins Cups
One of the first things I did after preheating the oven was to grease the muffin pan. To grease, I used a brush to apply the melted butter (but you can use oil or non-stick spray) to each muffin cup, thoroughly coating them. This prevents the muffins from sticking to the pan during baking and allows for easy removal.
Prep The Pan
Greasing the muffin pan is an essential step that could have you scraping your muffins from the bottom of the pan if ignored. However, this isn’t the only way to ensure that your muffins come out looking flawless! Paper liners work too, in fact, some would say they work even better, just place a liner in each cup, proceed with the batter, bake, and done!
How should you Store Them?
To store these delicious cinnamon muffins at room temperature, line the bottom of an airtight container with paper towels, place the muffins on the towel in a single layer, then cover with another paper towel before closing the container, this will last for 3-4 days. To store for longer periods, wrap them in grease paper or foil place them in a zip lock bag, and freeze for up to 3 months.
Moist and delicious cinnamon muffins, easy to make and quick to bake! This recipe yields enough servings for 12 people, you can bring it with you to a potluck, give it to a new neighbor as a welcoming treat or keep them for yourself to snack and munch whenever you feel like it.
- 2 cup flour
- 2 tbs sugar
- 4 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 cup milk
- 1/4 cup Melted butter
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1 tbs instant cocoa mix
- Preheat the oven 425°F or 220°C, grease the muffin cups with butter or nonstick spray.
- In a medium mixing bowl, mix 2 tbs sugar, flour, baking powder, and salt until well blended.
- In a smaller combine, mix the egg, milk, and butter, then add it to the flour mixture and stir until combined.
- Make the topping and filling by combining the remaining sugar, cinnamon, and instant cocoa.
- Pour half the muffin batter into the cups, sprinkle half of the cinnamon mixture in the muffins cups, top with the remaining batter, finish with the other half of topping.
- Bake for 20 minutes until golden brown. Serve warm.