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Photos by Joann Pai Often called Christstollen, this sweet cakelike bread studded with candied fruit, fragrant with orange and rum, and topped with a snowy layer of confectioners’ sugar is a Christmas specialty of the Alsace region of France. With its German heritage, this is the quick version of yeasted stollen, with finely ground nuts […] LEGGI TUTTO
Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite. We’ve since learned from our friend Michelle Lopez of the Hummingbird High blog to use every other well to give your muffins the room they need to rise high, and filling the empty wells with water helps the pan heat evenly […] LEGGI TUTTO
The traditional flavor combination gets an makeover with whole-milk ricotta, creating extra-tender muffins with classic charm. A neutral oil replaces butter, allowing the delicate citrus and poppy seed flavors to pop, and sparkling sugar provides irresistible crunch. Lemon, Poppy Seed, and Ricotta Muffins Preheat oven to 375°F (190°C). In a medium bowl, whisk together granulated […] LEGGI TUTTO
Editor-in-chief Brian Hart Hoffman has long been a fan of Michelle Lopez of Hummingbird High and her techniques for fruit-filled, high-rising muffins, which influenced our creation of these dreamy muffins: a heaping helping of both whole and smashed fresh berries, lemon zest and juice for brightness, turbinado sugar for a crunchy top, sour cream and oil for […] LEGGI TUTTO
BLANCHED ALMOND FLOUR: Blanched almond flour is finely ground almonds that have had their skins removed, resulting in a light, pale flour that’s smoother than almond meal. This flour plays a crucial role in almond paste and marzipan, providing the nut’s unmistakable flavor without overwhelming the other ingredients. It also adds a fine, moist crumb, binding the mixture together and contributing to a delicate texture.
CONFECTIONERS’ SUGAR:Confectioners’ sugar is the finely powdered form of granulated sugar, often mixed with a small amount of cornstarch to prevent clumping. The fine particles of confectioners’ sugar provide smoothness, helping prevent any graininess that might otherwise come from granulated sugar. When combined with fat, such asin almond paste or marzipan, it creates a pliable paste, where the sugar helps bind the oils from the almonds without making it too oily or too dry.
EGG WHITE: Egg whites are essential in almond paste, where they provide both structure and moisture without altering the lovely almond flavor. The proteins in egg whites, primarily albumin, are natural emulsifiers, helping water and fat to combine seamlessly.
ALMOND EXTRACT: Almond extract is the secret ingredient that enhances the natural almond flavor in almond paste, marzipan, and frangipane, without requiring large quantities of almonds. The key compound in almond extract is benzaldehyde, which gives almonds their distinctive aroma and taste. Just a few drops are enough to intensify the almond profile, elevating the overall flavor without overpowering. In this way, almond extract adds a rounded and aromatic finish that’s more refined than an overly nut-heavy approach.
WATER: Water is essential for dissolving sugar and helping to emulsify the fats and proteins in marzipan. By controlling the amount of water, you can adjust the paste’s smoothness and pliability, ensuring it is moldable without being too liquid or too dry.
WHOLE MILK: The base of the semolina mixture, milk provides moisture and a rich, creamy texture. The natural fats in whole milk help balance the sweetness of the sugar and create a well-rounded filling.
UNSALTED BUTTER: Butter is essential in frangipane, giving the filling its creamy, rich texture. The fat in the butter contributes to a smooth mouthfeel and enriches the overall flavor. Unlike almond paste or marzipan, which are more solid, frangipane requires the addition of butter to achieve a soft, spreadable consistency.
GRANULATED SUGAR: Granulated sugar plays an understated yet essential role in frangipane. It sweetens the almonds without overpowering their delicate flavor, balancing the nutty richness with just the right touch of sweetness. More than just a sweetener, sugar contributes to the smooth, velvety texture of the filling. It blends easily with the butter and eggs to create a luscious mixture that holds together well as it bakes.
EGGS: Eggs are a vital ingredient in frangipane, not only binding the ground almonds, sugar, and butter but also helping to set the filling as it bakes. The proteins in the eggs coagulate during baking, forming a stable structure, while the lecithin in the yolks acts as an emulsifier, blending fats and water-based ingredients to create a smooth, cohesive filling.
VANILLA EXTRACT: Vanilla extract is often added to almond-based recipes to round out the almond flavor with a deeper, more complex sweetness. Vanilla contains vanillin, which not only boosts the sweetness but also complements the nutty notes in almond-based bakes.
ROSE WATER: Rose water can be a surprising yet delightful addition to marzipan. Its delicate floral notes blend beautifully with the almond flavor, creating a more complex aromatic profile often found in French pâtisseries. At the heart of rose water is phenylethyl alcohol, a compound responsible for its distinctive fragrance, which naturally complements nutty flavors. This enriches the marzipan with a subtle, aromatic depth that lingers, adding a refined elegance.
ALL-PURPOSE FLOUR: In frangipane, a small amount of all-purpose flour is often added to help stabilize the mixture. The flour contributes to a slightly firmer filling, enhancing the texture without making it overly runny. Wheat flour contains gluten, which, when mixed with liquid, forms a network that helps set the frangipane as it bakes. It also absorbs some of the fat and liquid, balancing the moisture content and ensuring the frangipane has the right consistency.
KOSHER SALT: Salt is a key player in any baked good, and it’s just as essential in frangipane. It isn’t just seasoning; it enhances the sweetness and brings out the full, nutty richness of the almonds while balancing the flavor and allowing everything to meld together. Just as importantly, it strengthens its structure, helping proteins and sugars work together more efficiently to ensure a smooth, cohesive texture.
TOOLS OF THE TRADE LEGGI TUTTO
Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner. Rosemary Cheddar Bread Preheat oven to 350°F (180°C). Butter an 8×4-inch loaf pan. In a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. […] LEGGI TUTTO
Split or whole, smeared with cream cheese or stuffed with smoked salmon, the bagel is the ringed baked good to rule them all. Brought to the United States by Eastern European immigrants in the early 20th century, the bagel has become a beloved staple of the American deli scene, launching a thousand schmears, lox spreads, […] LEGGI TUTTO
These sweet cinnamon muffins are everything I love about a classic cinnamon roll, baked into an easy muffin recipe! They’re complete with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze drizzled over top.
Looking for more sweet breakfast muffins? If you love the cinnamon sugar flavors in this recipe, check out my Snickerdoodle muffins and these actual cinnamon roll muffins, next!
Table of Contents
Things to Love About These Cinnamon Muffins
Ah, cinnamon muffins, how I love you. Let us count the ways. This recipe makes big, fluffy breakfast muffins bursting with wholesome oats, chocolate chips, and all the flavors of a freshly baked cinnamon roll. They’re soft and buttery, complete with a gooey cinnamon sugar layer inside. Here’s why they’re a morning treat to have on repeat:
Cinnamon roll-inspired. Whenever I don’t feel up to the task of making classic yeasted cinnamon rolls, these cinnamon muffins are a delicious (and very close) second. They even have that gooey filling I crave in the real thing!
Easy to make. These muffins have a buttery oat topping, cinnamon sugar filling, and the muffin itself (plus a glaze, because I couldn’t resist). The recipe is very beginner-friendly, though, and each step takes just a few minutes.
Baked in 20 minutes. With a quick, 20-minute baking time, these muffins are perfect for a weekend morning. You’ll need to budget another 15-20 minutes of prep time, but you can have soft, fluffy cinnamon muffins ready for the breakfast table in under an hour.
Muffin ingredients.
Filling ingredients.
Ingredients You’ll Need
Many of the ingredients for the filling, topping, and muffin batter overlap, and almost all of them are pantry staples. Here are some notes to get things started. Scroll down to the printable recipe card for the full ingredients list, amounts, and recipe details.
For the Muffins
Butter – Salted or unsalted, melted in the microwave.
Milk – This can be whole milk, 2%, or any dairy or non-dairy milk you have on hand.
Eggs – You can bring these to room temperature.
Flour – All-purpose flour works perfectly here.
Oats – I recommend using old-fashioned (rolled) oats. Avoid instant oats as they tend to be mushy.
Cornstarch – The secret to extra soft, fluffy, and tender muffins.
Baking Powder and Salt – Be sure to check the dates on your baking powder to ensure it’s not expired.
Spices – Since there’s plenty of cinnamon in the filling, I flavor the muffins with ground nutmeg. You can also use cinnamon here.
Chocolate Chips – I use white chocolate chips, but any kind goes. You can use milk, dark, or semisweet chocolate chips, or leave them out altogether if you prefer.
Streusel – I make a variation of a streusel topping with oats, brown sugar, flour, softened butter, and cinnamon.
Glaze – I finish these cinnamon muffins with a simple (optional) glaze made from powdered sugar, softened butter, and milk.
For the Filling
Butter – Also melted.
Brown Sugar – This can be light brown sugar or dark brown sugar, it’s up to you. Granulated sugar will also work in a pinch.
Cinnamon – Ground cinnamon, or you can use a blend of warm spices like cinnamon, nutmeg, or pumpkin pie spice.
How to Make Cinnamon Muffins
A few steps are involved in making these cinnamon sugar-filled cinnamon muffins, but don’t worry. All of them are super easy! Follow below and scroll down to the recipe card for the printable instructions.
Make the streusel.
Mix the filling.
Make the topping. I always start by cutting the softened butter into the ingredients for the streusel topping. Once that’s crumbly, I make the filling.
Prepare the filling. In a separate bowl, mix the ingredients for the cinnamon sugar filling. The consistency should be similar to a wet frosting. Set this aside with the streusel for now.
Mix the wet ingredients and add the dry ingredients.
Stir to combine.
Mix the muffin batter. Next, get out a large bowl and whisk together melted butter, milk, and eggs. Combine the dry ingredients separately, including the chocolate chips. Stir the dry ingredients into the wet batter until it’s just combined.
Fill each muffin liner halfway full.
Add the cinnamon sugar filling.
Fill the muffin pan. Divide half the muffin batter evenly between the lined wells of a muffin pan, so each liner is halfway full. Top each muffin with 2 teaspoons of cinnamon filling.
Add another layer of batter.
Top with streusel and bake!
Add the topping. Finally, top each muffin with a final layer of batter. Sprinkle the tops of the muffins with the streusel.
Bake. These cinnamon muffins go into the oven at 400ºF for 20-25 minutes, until they’re baked through in the center. Cool the muffins outside of the pan before adding the glaze.
Add the glaze. If you’re finishing off these muffins with a glaze (I mean, why not?), whisk together softened butter with milk and powdered sugar until smooth and lump-free. Drizzle the glaze over the cooled muffins, and enjoy!
Recipe Tips
Preheat the oven. Make sure that your oven is fully preheated to 400ºF before you bake your cinnamon muffins (or any muffins, for that matter). Muffins need high heat to get those tall, beautiful domes just like you see in the bakeries!
Don’t overmix the muffin batter. As is the case with most baked goods, overmixing the batter for these cinnamon muffins will yield dense, tough, chewy muffins instead of light, fluffy ones. Fold the ingredients together gently and be careful not to overwork the batter once you’ve combined the wet and dry ingredients.
Adapt the consistency of the glaze. If you’re glazing your cinnamon muffins, you can add more milk to thin out the glaze, or more powdered sugar to help thicken it.
More add-ins. These muffins are pretty fully loaded as-is, but if you want to, you can substitute the white chocolate chips with different add-ins like blueberries, cranberries, or chopped nuts, like pecans.
How to Store Homemade Muffins
At room temperature. These cinnamon muffins are at their freshest when stored at room temperature for up to 3 days. You can keep them in the fridge, but I suggest taking them out ahead to enjoy them at room temperature.
Freeze. I recommend freezing these cinnamon muffins unglazed. Let the muffins cool completely and store them in a freezer bag or container. Freeze for up to 3 months, and thaw at room temperature for serving.
More Muffin Recipes
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Cinnamon Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Shelly
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American
Pin
Description
These soft and fluffy cinnamon muffins are the perfect breakfast treat, with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze!
Ingredients
Scale
1x2x3x
Streusel Topping:
1/2 cup light brown sugar, packed
1/3 cup old-fashioned oats
1/2 cup all-purpose flour
3 tablespoons butter, room temperature
1/4 teaspoon ground cinnamon
Filling:
3 tablespoon melted butter
1/2 cup light brown sugar
3 teaspoon ground cinnamon
Muffin:
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup old-fashioned oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
optional: 1/2 cup white chocolate chips
Glaze Icing:
1 cup powdered sugar
1 tablespoon butter, room temperature
2 tablespoon milk LEGGI TUTTO
Photo, recipe, and styling by Britney Brown-Chamberlain ”This recipe was inspired by my travels to Portofino, Italy, with magazine when I was about seven months pregnant. Me and my big bump ate everything in sight, but my favorite thing was focaccia. This artisanal bread boasts a stunning texture, generously studded with plump figs, briny olives, fragrant […] LEGGI TUTTO
