Cinnamon Muffins


Ah, here comes Fall.  Yep.  It’s definitely getting a little chilly here in New England.  I took Scout outside the other night, and I could see my breath. After making the sad realization that my days of wearing my flip flops (the perfect shoe, in my opinion) would soon be over, the thought of my Ugg boots (the other perfect shoe, in my opinion) and the beginning of my favorite season of all cheered me up.  Because here comes Autumn, folks.  And apparently I am in the best geographic location in the United States to enjoy the fall foliage.  The leaves are starting to change their colors, and I have started wearing a jacket in the mornings.  Here come pumpkins, apples, squash, and all things cinnamon and spice.  Here come Halloween treats.  And caramel apples.  And chili and warm, filling soups.

To start off the season, I decided to make a super cinnamon muffin…complete with a cinnamon swirl filling and a cinnamon streusel topping.  I opted against making a confectioners’ sugar glaze (well, actually, I wanted to eat them right away after smelling them bake in the oven, so I was impatient and didn’t make the glaze. But feel free to make your own glaze, if you want.)  If you don’t have cinnamon chips on hand, use butterscotch chips instead.  These muffins are moist, sweet, and definitely pack a punch of that fantastic cinnamon taste.

Welcome to Autumn.


Cinnamon Muffins

Servings: 12 muffins


For the streusel topping:

1/3 cup brown sugar

1/4 cup chopped walnuts

1/4 cup rolled oats

1/2 cup all-purpose flour

3 tablespoons unsalted butter, softened

For the filling:

3 tablespoons unsalted butter, melted

1/2 cup brown sugar

1 and 1/2 tablespoons ground cinnamon

For the muffins:

8 tablespoons (1 stick) unsalted butter, melted

3/4 cup milk

2 large eggs

1 and 3/4 cups all-purpose flour

1/2 cup rolled oats

2 tablespoons cornstarch

3/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Pinch ground nutmeg

1/2 cup cinnamon chips


1. Preheat the oven to 400 degrees.

2. Line a cupcake pan with the liners of your choice.

3. For the streusel topping: In a large bowl, combine all of the streusel ingredients, stirring with a fork until the mixture is crumbly; set aside.

4. For the filling: In a small bowl, combine all of the cinnamon filling ingredients, mixing until smooth; set aside.

5. For the muffins: In a medium bowl, combine the melted butter, milk, and eggs, whisking until combined.

6. In another large bowl, combine the remaining dry ingredients, mixing well.

7. Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until the batter is smooth and well-combined.

8. Place approximately 2 tablespoons of the batter into each muffin liner (fill them halfway up.)

9. At this point, place about 1-2 teaspoons of the cinnamon filling on top of the muffin batter.

10. Place the remaining batter on top of the cinnamon filling.

11. Sprinkle the streusel topping over each muffin.

12. Bake until a tester inserted into the center comes out clean, about 20-25 minutes.***It will be helpful to place a rimmed baking sheet on the rack directly beneath the pan-I had some issues with the streusel melting and then baking on the bottom of my oven. 🙁


Source: Barely adapted from King Arthur Flour Company.


September 7, 2011 - 6:42 am

Margaret Murphy Tripp - I’m in New England as well, and fall is my favorite time of year. I love muffins and these look fantastic. I can’t wait to try them!

September 7, 2011 - 8:08 am

Caroline @ chocolate and carrots - The perfect way to bring in the start of Fall. 😀 I was just thinking about making cinnamon bread yesterday! This looks amazing!

September 7, 2011 - 8:22 am

Lauren at Keep It Sweet - I will truly miss flip flops all winter long! I never know what to do with myself between flip flop and ugg season!

These look delicious, cinnamon is such a great smell and flavor!

September 7, 2011 - 8:23 am

Medeja - I like all treats with cinnamon! Your cupcakes look very cute and yummy!

September 7, 2011 - 8:31 am

Tina@flourtrader - I am totally out of ground cinnamon, I will need to get some this weekend and may put those cinnamon chips on the list also. These muffins would be wonderful with tea or coffee on a cool morning. Your pictures do look tempting. Great post.

September 7, 2011 - 8:47 am

kelley - I love making muffins and freezing them for my sons lunches. These are definitely going to be made soon~

September 7, 2011 - 10:09 am

Blog is the New Black - These look and sound amazing… perfect for fall! Anything with cinnamon in it gives me a “cozy” feeling!

September 7, 2011 - 11:14 am

Notyet100 - Drooling 🙂

September 7, 2011 - 1:33 pm

Paula @ Dishing the Divine - These look DELICIOUS! I want some now for breakfast. 🙂 I will give ’em a try here as I’m getting tired of my standard breakfast fare. 🙂

September 7, 2011 - 2:46 pm

Laura - These will be a welcome change from our standard blueberry muffin recipe. Looking forward to trying them soon!

September 7, 2011 - 3:55 pm

Rachel - That is one cinnamon-packed muffin! That’s how I like em!
Cinnamon is a perfect fall kick-off flavor – warm and festive but still not so hard-core fall.

September 7, 2011 - 5:58 pm

Happy When Not Hungry - These muffins look amazing and perfect for Fall!

September 8, 2011 - 9:18 am

pathguy - Nice, muffins are the best – looking through your recipes the carrot cake and pumpkin ones sound awesome too. I vote for some sort of bran muffin next! Stay classy!

September 8, 2011 - 9:34 am

srlacy - Classy it is, then!!!!! Thanks, Superstar!

September 12, 2011 - 11:02 pm

Heather Ricardi - I was just commenting on my blog about the arrival of the autumn! I have been on the hunt for cinnamon chips for weeks. Once I find them, I hope to make these muffins in Maine as I observe the beautiful foliage next month (visiting my Mom). You’re right, New England is in the sweet spot for foliage.

Heather @ Find That Warm Fuzzy Feeling

September 13, 2011 - 11:10 pm

Annie - I just made these tonight and they’re delicious! Thanks for the recipe!

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