Cinnamon Breakfast Muffins

Hey folks! Let me introduce you to these bad boys — Cinnamon Breakfast Muffins. They’re the little hug you didn’t know you needed in the morning, and bonus: they make your kitchen smell like a cozy fall day. There’s nothing particularly fussy about them. They just do their thing, and they do it well, and you’ll wonder how you ever started your day without a batch.

Now, my husband — bless his eternally skeptical heart — was convinced these muffins were just another one of my baking whims until I tossed them out of the oven and bam! Instant household staple. Honestly, the first time I made them, I was half-expecting the kids to discover their hidden broccoli stash, but nope! They’ve become the Sunday morning tradition we never skip, right after our chaotic pancake fiasco. I once caught my youngest sneaking one into his backpack for a snack, which I count as a big mom win. Who says you can’t get your kids to eat their breakfast properly?

Why You’ll Love This Cinnamon Breakfast Muffins

– They’re like a cinnamon roll but you know, socially acceptable before 10 a.m.
– Easy-peasy with just enough sweet to start your day with a smile.
– They make you feel like you’ve got your life together (even if secretly you don’t).

How to Make It

Okay, gang, let’s talk muffins. Measure your stuff, unless you’re me and call it “eyeballing.” Start with your dry ingredients in a bowl — because, if you don’t mix ‘em up a bit first, you’ll get a flour bomb surprise. Then comes the wet crew in another bowl — eggs, milk, melted butter. Throw it all together and stir like your life depends on it, but don’t overdo it or you’ll have tough little rocks. Sprinkle a bit of cinnamon sugar on top before baking for that crunchy-topped bliss. Stick them in the oven at 350°F until your kitchen smells like a bakery and they look golden and inviting. Done and dusted, folks.

Ingredient Notes

– Flour: It’s the backbone here. Don’t go rogue and use bread flour; keep it basic, like my usual Saturday plans.
– White Sugar: Sweetness level? Up to you. I won’t judge if you put a little extra!
– Eggs: Obviously, they hold this ship together. Sub ’em with flaxseed if you’re running low and feeling crafty.

Recipe Steps:
1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients in one bowl.
3. Whisk wet ingredients in another bowl.
4. Combine together, avoid over-stirring.
5. Pour into muffin tin, sprinkle cinnamon sugar.
6. Bake until golden, about 20 minutes.

What to Serve It With

Honestly, a cup of coffee. Or milk, if you’re my kids. And a bit of butter slathered on top, because life is short.

Tips & Mistakes

– Resist the temptation to open the oven mid-way… just don’t. Fluffs deflate like my patience during homework time.
– Watch the sugar topping unless you’re into messy muffins.

Storage Tips

These babies are best fresh, but life happens. Toss them in an airtight container, and they’ll stay cozy for 2-3 days. Cold whispers of cinnamon in the morning never hurt anyone, and you can always nuke ’em in the microwave to bring a little warmth back.

Variations and Substitutions

Running low on cinnamon? Toss in some nutmeg or skip the spices if you dare. If honey speaks to your soul more than sugar, go for it. Just don’t sub out butter entirely; otherwise, it’s a muffin betrayal.

Frequently Asked Questions

Cinnamon Breakfast Muffins

These soft and moist cinnamon breakfast muffins are perfect for a quick morning treat or snack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.75 cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoon salt
• ▢ 1.5 teaspoons ground cinnamon
• ▢ 1 cup milk whole milk preferred
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
• In a separate bowl, beat the eggs then add milk, melted butter, and vanilla extract. Mix well.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick inserted comes out clean.
• Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.