When you’re longing for a cinnamon roll but without all the work, then I have an easy solution. My easy cinnamon muffins recipe is tender, light and moist that will remind you more of a cupcake than a plain muffin infused with cinnamon. In this post, I’ll share my recipe and some helpful tips so you can make the best cake like muffins ever.
I have a simple system when I make these muffins. I sift the dry ingredients together in one mixing bowl. In another, I add the wet ingredients before alternating. Since I use canola oil instead of butter, shortening or margarine, I don’t need to work so hard creaming them. The most effort that you need to do is separate the eggs and beat the whites until stiff in another mixing bowl to fold in as the last step. Afterwards, it is just loading the muffin pans.
5 Tips for the Best Muffins
Of course, you don’t have to use cupcake liners. You always have the option of using a non-stick muffin or cupcake pan. However, I always seem to need to wash them anyway. With the cupcake liners, I have less to clean and the muffins are prettier when presented on a dish.
These moist muffins with cinnamon also can be made ahead and frozen. They are just as delectable when you bring them out from the freezer.
I don’t use salt in this recipe with the exception of beating the egg whites with just a light sprinkle of salt from a salt shaker. This ingredient helps the egg whites obtain more volume and stiffness.
The eggs separate more easily when at room temperature. However, I have a trick of rinsing them under hot water from the tap to warm them up when I’m in a hurry. This helps the eggs to separate better than attempting to crack them straight from the refrigerator.
Lastly, for the best cinnamon muffins use a measuring spoon instead of silverware. Measuring spoons will provide a more precise measurement than silverware. Also, make sure to level the baking powder. Adding too much or too little can ruin your baking.
Give my recipe for easy cinnamon muffins a try because it is delicious and a family favorite. I think that once you taste these cake like muffins that you also will want to make them again.
Easy Cinnamon Muffins Recipe
5 tablespoons canola oil
3/4 cup of sugar
2 large eggs, separated
1 cup of flour
3/4 teaspoon baking powder, leveled
1 teaspoon of cinnamon
½ cups of milk
1 teaspoon vanilla
Separate the eggs first with the yolks in one mixing bowl and the whites in another mixing bowl.
Beat the egg whites and a sprinkle of salt from your salt shaker with your electric mixer until stiff peaks form.
In a separate mixing bowl, combine the egg yolks, oil, vanilla, and milk. Beat the liquids with your mixer until well combined.
In another mixing, sift together the dry ingredients of flour, baking powder, sugar, and cinnamon.
Now slowly start adding a little of the dry ingredients to the wet ingredients and mix together, alternating between the dry and wet until all the ingredients are incorporated.
Finally, fold in the egg whites.
Pour into your lined or well-greased muffin pan and fill two-thirds full.
Bake in a 375-degree oven for about 15-20 minutes, depending on how your oven is regulated.
This recipe makes 12 muffins.
ENJOY!
My easy cinnamon muffins recipe is tender, light and moist that will remind you more of a cupcake than a plain muffin with their cake like texture infused with cinnamon.
Course:
Breakfast, brunch, Snack
Cuisine:
American
Keyword:
best cinnamon muffins, cinnamon muffins, cinnamon roll muffins, easy cinnamon muffins recipe, how to make cinnamon muffins, moist and fluffy muffins
Servings: 12
:
-
5
tablespoons
canola oil -
3/4
cup
of sugar -
2
large eggs
separated -
1
cup
of flour -
3/4
teaspoon
baking powder
leveled -
1
teaspoon
of cinnamon -
½
cups
of milk -
1
teaspoon
vanilla
-
Separate the eggs first with the yolks in one mixing bowl and the whites in another mixing bowl.
-
Beat the egg whites and a sprinkle of salt from your salt shaker with your electric mixer until stiff peaks form.
-
In a separate mixing bowl, combine the egg yolks, oil, vanilla, and milk. Beat the liquids with your mixer until well combined.
-
In another mixing, sift together the dry ingredients of flour, baking powder, sugar, and cinnamon.
-
Now slowly start adding a little of the dry ingredients to the wet ingredients and mix together, alternating between the dry and wet until all the ingredients are incorporated.
-
Finally, fold in the egg whites.
-
Pour into your lined or well-greased muffin pan and fill two-thirds full.
-
Bake in a 375-degree oven for about 15-20 minutes, depending on how your oven is regulated.
-
This recipe makes 12 muffins.
You also may want to check out my other muffin recipes using my search box. One to start you out with that is awesome is my corn muffins.
Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!
