Description
These classic Cinnamon Muffins are tender, moist, and filled with warm cinnamon flavor. Perfect for breakfast or an afternoon snack, they combine a lightly spiced batter with a soft crumb and a hint of sweetness from brown and granulated sugars.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature to bake the muffins evenly.
- Prepare the muffin tin: Grease the muffin tin or line it with paper liners to prevent the muffins from sticking and to make removal easier.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until fully combined for even distribution of leavening agents and spices.
- Beat sugars and eggs: In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture becomes smooth and fluffy, approximately 2-3 minutes, to incorporate air for a lighter muffin texture.
- Add liquids: Stir in the whole milk, melted unsalted butter, and vanilla extract into the sugar and egg mixture until everything is well combined.
- Incorporate sour cream: Add the sour cream to the wet ingredients and mix until the batter is smooth, which adds moisture and tenderness to the muffins.
- Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture gently until just combined. Avoid overmixing to keep muffins tender and prevent toughness.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising without spilling over.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool in pan: Remove the muffin tin from the oven and let the muffins cool for 5 minutes in the pan to firm up slightly.
- Cool completely: Transfer the muffins to a wire rack to cool completely before serving or storing, allowing air circulation to prevent sogginess.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- You can add a cinnamon sugar topping before baking for extra cinnamon flavor and a crunchy top.
- Substitute sour cream with Greek yogurt if desired for a similar texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
