The season is here to indulge in warm flavors! For me, the flavor that projects comfort and warmth is cinnamon, like the flavor of these simple and sweet layered cinnamon muffins.
These muffins are so easy to put together, you’ll be surprised. And I’d bet that all the ingredients are already in your kitchen pantry. Since cinnamon is the tell-tale flavor of fall, with one bite of this warm muffin, the changing of colors and cooling of temperatures will come rushing to mind!
Layered cinnamon muffins
Makes 6 muffins.
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1½ cup flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- ½ cup milk, at room temperature
- ¼ cup unsalted butter, melted and cooled to room temperature
Preheat oven to 375 F.
In a small bowl, whisk together brown sugar and cinnamon and set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt. Form a well in the middle. This helps mix the wet and dry ingredients in a more uniform manner.
Place milk, egg and butter in the center. Use a fork to lightly whisk the wet ingredients together before folding the dry ingredients into the well. Mix just until the batter comes together.
Line a 6-cavity muffin tin. Place a tablespoon of batter into each cup and spread.
Next, sprinkle a teaspoon of the cinnamon sugar mixture over the batter.
Repeat layering two more times and sprinkle the tops with the mixture.
Bake for 18-20 minutes or until tops begin to golden. Remove from the pan and let cool slightly before serving.
This layered cinnamon muffin recipe is a great base to try different mix-ins and explore different flavors. Here are a few varieties I like.
Blueberry cinnamon muffins
- Fold a heaping ½ cup of fresh blueberries into the batter.
- Since this batter will be very lumpy and challenging to layer, add 2-3 tablespoons of the cinnamon brown sugar mixture into the batter (rather than layering). Top each muffin with a teaspoon of the mixture as well.
Cinnamon apple muffins
- Chop ½ cup Granny Smith, honeycrisp or Braeburn apples. These are the best apples for baking.
- Cook the apples with a little bit of butter over medium heat and let cool before mixing in with the batter.
- Add 3 tablespoons of the cinnamon–brown sugar mixture into the batter and top each muffin with a teaspoon of the mixture as well.
Cinnamon raisin muffins
- Add ⅓ cup raisins to the batter.
- For an adult kick, soak raisins in rum for an hour before adding to the batter, or layer with the cinnamon sugar mixture.
Cinnamon pecan muffins
- Fold ¼ to ⅓ cup of chopped pecans into the batter, or sprinkle over the batter with the cinnamon and brown sugar mixture as you layer.
Cinnamon rhubarb muffins
- Add 1 cup of rhubarb diced about ¼ inch thick to the batter.
- This batter will be very bumpy and challenging to layer. Add 3 tablespoons of the cinnamon brown sugar mixture into the batter and top each muffin with a teaspoon of the mixture.