Homemade Cinnamon Muffins Recipe
These cinnamon muffins are made from scratch and are a delicious addition to any brunch party or breakfast meeting. Cinnamon, sugar and ground pecans create a sweet textured coating that’s indulgent and drool-worthy.
The cinnamon-sugar topping reminded me of the doughnuts we had at the Homestead, while the muffin itself is very lightly sweetened, similar to shortbread cookies.
Inside, they’re light and moist and we love eating them while still warm from the oven. The recipe is a great balance between the two layers.
Make them ahead of time and serve them for overnight guests, a brunch party, or for an afternoon snack with coffee. Make a batch to share with a friend or neighbor, or serve them on a coffee bar.
Ingredients
The ingredients are simple pantry staples so you may already have everything you need.
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Sugar
- Butter, softened
- Egg
- Vanilla extract
- Milk
Topping
- Pecans
- Sugar
- Ground cinnamon
- Butter, melted
- Combine flour, baking powder, salt, and cinnamon. Set aside.
- Beat sugar and butter until well blended. Add egg and vanilla and beat until combined.
- Add flour mixture and milk in small batches, mixing well between each one.
- Fill muffin cups about half full and bake until golden.
- While muffins are baking, prepare the topping. Use a small food processor to grind pecans to a fine state. Combine nuts, cinnamon, and sugar in a small bowl.
- Melt butter in a small microwave safe bowl at 30 second intervals. Cover loosely in case it splatters.
- Spread melted butter on the tops and sides of muffins, then dip them into the cinnamon-sugar mixture.
- Let them set up on a cooling rack, and serve when ready.
You may very well have some of the cinnamon-sugar coating left over. You can save it in a Ziplock bag for later use if you like.
More Brunch Recipes
Try these other delicious breakfast recipes for your next gathering.
Homemade Spice Muffins with Oatmeal Crunch Topping Recipe
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Cinnamon Muffins Recipe
Make cinnamon-sugar coated muffins from scratch and serve for breakfast or brunch parties.
Ingredients
Muffins
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup sugar
- ⅓ cup butter, softened
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup milk
Topping
- ¼ cup pecans
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ stick of butter, melted
Instructions
- Preheat the oven to 375 degrees F, and line a muffin pan with 12 cupcake liners.
- In a medium bowl, combine flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, using an electric mixer set on medium, beat sugar and butter until well blended, about 2 minutes.
- Add egg and vanilla and beat until combined.
- Turn the mixer on low, and add flour mixture and milk in small batches, alternating and mixing well each time.
- Use a large spoon and fill each muffin cup about half full.
- Bake until golden for 15 minutes or until a toothpick inserted in the center comes out clean.
- While muffins are baking, prepare the topping. Use a small food processor to grind pecans to a fine state.
- Combine nuts, cinnamon, and sugar in a small bowl. Melt butter in a small bowl, in the microwave at 30 second intervals.
- After removing muffins from the oven and letting them cool for a few minutes, remove the paper liners.
- Use a pastry brush to spread melted butter on the tops and sides of muffins, then dip them into the cinnamon-sugar mixture.
- Let them set up on a cooling rack, and serve when ready.
