These cinnamon muffins are magnificently moist and as fluffy as can be! The cinnamon and nutmeg give them a mouthwatering fragrance and flavor.

These delightful pastries are a reminder of cozy mornings and homemade goodness. Cinnamon magically transforms ordinary muffins into extraordinary delights.

Moist and Fluffy Cinnamon Muffins Served with Milk

These muffins offer a symphony of flavors and aromas to captivate your senses. Let’s unravel the secrets of these irresistible treats and make your mornings a little sweeter.

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Cinnamon Muffins

These cinnamon muffins are a must-try, and here’s why.

Fragrance-wise, they’re a 10 out of 10. Baking these muffins makes your house smell like the sweet and warming scent of autumn.

Next, their texture is phenomenal. They’re unbelievably fluffy, tender, and moist. The sugar-cinnamon topping adds a lovely crunch, to boot.

Last but not least, they taste amazing! The balance between the sugar, cinnamon, and nutmeg makes them perfect.

Ingredients

One of the best things about muffins is how simple they are. You won’t even need to head to the grocery to get these ingredients. They’re all basic baking commodities you already have on hand!

Flour – The base of the batter. There’s no need for fancy flour here, just all-purpose will suffice.
Sugar – Granulated white sugar sweetens the muffins. You need it for both the batter and muffin top.
Baking Powder – The leavening agent necessary to make the batter rise into tall, fluffy muffins. Be sure it’s still active, otherwise, your muffins won’t rise at all.
Shortening – It works the same way as oil and butter do in baked goods. It makes them rich, moist, and full of flavor.
Milk – The liquid ingredient that saturates the flour, turning it into a batter. You can also use buttermilk for more flavor.
Egg – It binds the ingredients together, giving the muffins their structure.
Salt – Where there’s sugar, there should always be salt to balance the flavor.
Cinnamon & Nutmeg – These warming spices give these muffins their cozy aroma and flavor. Skip the nutmeg if you’re not a fan.
Melted Butter – It gets the cinnamon sugar topping to adhere to the muffin tops. It also adds extra moisture and richness to the muffins.

Cinnamon Muffins Stacked Served with Milk

Storing and Freezing

These muffins are so good, you’ll want to make a double batch. It’s a good thing they keep well when stored properly! Here’s how:

To Store

Place the cooled muffins in an air-tight container and store them at room temperature for 2 to 5 days.

To Freeze

Place the cooled muffins on a baking sheet and freeze them for an hour, or until they’re rock solid. Transfer them into freezer-safe bags, and they’ll keep well for up to 3 months.

To Reheat

Room Temperature Muffins: Reheat them in the toaster oven for 1-2 minutes to bring back the crunch of the topping.

Frozen Muffins: Warm frozen muffins in the microwave for about 30 seconds before serving.

A Pile of Muffins on a Table Served with Milk

Cinnamon Muffins Variations

For a fuller cinnamon flavor, add more cinnamon to the topping. Don’t add more to the batter. If you accidentally overdo it, you can’t fix it. At least with the topping, you can still make adjustments.
Add chopped nuts to the batter and/or the topping for some crunch. Pecans, walnuts, cashews, and almonds all work well.
Add some chewy bits to the muffins with chopped raisins or dried cranberries.
White chocolate and cinnamon make a great pairing. Throw some mini-white chocolate chips into the mix!
It doesn’t just have to be cinnamon and nutmeg. Add other warm species like cloves, ground ginger, or allspice.
Shortening’s high-fat content makes baked goods super tender and moist. Also, it’s cheaper. But feel free to use oil or butter if you prefer. It’s just a matter of taste.
When it comes to baked goods, a splash or two of vanilla is always a good idea.

Homemade Cinnamon Muffins on a Wooden Board

Tips and Tricks for the Best Cinnamon Muffins

Measure things correctly. If you want perfectly moist and fluffy muffins, measure the flour the right way. Use a kitchen scale to get the most accurate measurement. Don’t simply scoop the flour with a measuring cup and call it a day!
Level it off. If you don’t have a kitchen scale, measure the flour by spooning it into the measuring cup and leveling it off with the back of a knife.
Cream the shortening and sugar well. Creaming is a baking process in which you beat ingredients together to introduce air bubbles into the mixture. These air bubbles make baked goods light and fluffy.
Don’t overmix the batter. Otherwise, your muffins will be dry and rubbery. Mix the dry and wet ingredients in separate bowls before combining them. This will keep you from overworking the batter and deflating all the air bubbles you worked so hard to incorporate.
Make it streak-free. Your batter is ready once you no longer see streaks or large clumps of flour.
Use room temperature ingredients. That way, they all mix in perfect harmony.
Instead of greasing the muffin tin, use muffin liners. They make cleaning up a breeze. Plus, the liners will ensure your muffins don’t dry out.
Keep a watchful eye on the muffins as they bake. It’s especially important in the last few minutes. Some ovens run hotter than others, so it’s best to test for doneness 5 minutes early. Overbaking will also result in dry muffins.