Cinnamon Spiced Muffins
Warm cinnamon-spiced muffins with a tender crumb, perfect for breakfast or snacks. Fragrant, sweet, and lightly spiced, they appeal to all ages and are ideal for baking in batches.
Ingredients
Instructions
- Preheat oven to 400°F.
- Combine flour, 1/2 cup sugar, baking powder, salt, nutmeg, coriander, and allspice in a bowl.
- In a separate bowl, combine milk, 1/3 cup melted butter, and egg.
- Stir the milk mixture into the flour mixture until well moistened.
- Spoon the batter into greased muffin cups.
- Bake for 10 to 13 minutes.
- Remove muffins from pans and let cool slightly.
- Combine 1/4 cup sugar and cinnamon in a shallow dish.
- Dip muffin tops into remaining melted butter, then into the cinnamon-sugar mixture.
- Serve warm.
Tips & Substitutions
To enhance the flavor of these muffins, consider adding chopped nuts or dried fruits like raisins or cranberries. If you don't have coriander, you can substitute it with ground cinnamon or cardamom for a different spice profile. For a dairy-free version, use almond milk and coconut oil instead of milk and butter. Check your muffins at the 10-minute mark to avoid overbaking.
Serving Suggestions
These Cinnamon Spiced Muffins are delightful when served warm, especially with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or with yogurt. Explore more American recipes for a complete meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, you can freeze them for up to three months. When reheating, place them in a microwave for 10-15 seconds or warm them in a toaster oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Spiced Muffins contains roughly 224 calories, with 3g protein, 38g carbohydrates, and 8g fat. It is a good source of calcium (19% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 863mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use a mix of whole wheat and all-purpose flour to maintain lightness while adding extra nutrition.
What can I do if my muffins are too dry?
If your muffins come out dry, it's likely due to overbaking or too much flour. To remedy this, next time, ensure you measure your flour accurately and check for doneness a few minutes before the suggested baking time. Adding a bit more milk can also help keep them moist.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before baking in the morning. Alternatively, bake the muffins ahead of time and freeze them, then reheat as needed for a quick breakfast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).