Walking into the kitchen to the smell of cinnamon muffins baking might just be one of the best feelings. These muffins come together quickly, taste amazing, and honestly? They make the house smell incredible. I love making these on a weekend morning when the kids are still in pajamas because by the time the coffee's ready, the muffins are too.
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If you love quick and cozy recipes like this, you'll also want to try apple crumble bars - they've got that same warm cinnamon kick with a buttery crumb topping.
Why you'll love this recipe
- Quick and simple - no need to pull out the mixer, just a bowl and spoon.
- Everyday ingredients - you probably already have everything in your pantry.
- The crumb topping - sweet, buttery, and just the right amount of crunch.
- Perfect for anytime - breakfast, snack, dessert, or even tucked into lunchboxes.
Ingredients you'll need
You'll find all measurements in the printable recipe card at the bottom of this post, but here's a quick look at what goes into these muffins.
For the Muffins
- Butter
- Caster sugar (or granulated if that's what you have)
- Vanilla
- Milk
- Egg
- Self-raising flour
- Cinnamon
- Salt
For the Crumb Topping
- Brown sugar
- White sugar
- Cinnamon
- Salt
- Plain / all-purpose flour
- Butter
Step by step: How to make cinnamon muffins
Step 1: Preheat and prepare
Heat your oven to 180°C / 350°F. Grease a 12-hole muffin tin or line it with muffin papers.
Step 2: Make the crumb topping
In a bowl, mix the sugars, cinnamon, salt, and flour. Add the butter and rub it in with your fingertips until the mixture looks like wet sand. Set aside.
Step 3: Mix the muffin batter
In a separate bowl, cream together butter and sugar. Add the egg, milk, and vanilla, mixing well. Gently stir in the flour, cinnamon, and salt until just combined. (Don't overmix - a few lumps are fine.)
Step 4: Fill and top
Spoon the batter into the muffin tray, filling each cup almost to the top. Sprinkle generously with the crumb topping.
Step 5: Bake
Bake for 20-25 minutes, or until a skewer comes out clean. Let the muffins sit in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips for success
- Don't overmix - stirring too much can make muffins tough.
- Room temperature ingredients - this helps the batter come together smoothly.
- Make it your own - add a handful of chopped walnuts, diced apple, or even chocolate chips.
Variations to try
- Cinnamon apple muffins - fold in half a cup of finely diced apples before baking.
- Cinnamon chocolate chip muffins - stir in ⅓ cup of semi-sweet chocolate chips for a dessert-like version.
- Gluten-free - swap the self-raising flour for a gluten-free baking mix with leavening already added.
Serving ideas
- Warm with a little butter spread on top.
- As a quick breakfast with coffee or tea.
- Dressed up for dessert with a scoop of vanilla ice cream.
Storing and reheating
- Room temperature: Keep in an airtight container for up to 3 days.
- Fridge: Store for up to 1 week and reheat in the microwave for 10-15 seconds.
- Freezer: Wrap individually, freeze for up to 3 months. Thaw at room temp or warm gently in the oven.
FAQ
Yes, just use 1 cup of all-purpose flour + 1 ½ teaspoon baking powder + ¼ teaspoon salt for every cup of self-rising flour.
Nutmeg, allspice, or pumpkin spice blends can work in a pinch.
Use muffin liners or a good non-stick spray. Silicone muffin pans also work great.
Definitely! Kids love helping with the crumb topping. Just expect some extra "taste testing" along the way.
Conclusion
These easy self rising flour cinnamon muffins are everything I want in a quick bake - cozy, simple, and absolutely delicious. They're the kind of recipe I turn to again and again, and I think you will too.
Recipes you may like
📖 Recipe
Easy Self Rising Flour Cinnamon Muffins
These easy cinnamon muffins made with self-rising flour are warm, cozy, and come together quickly. Perfect for breakfast, snacks, or dessert with a sweet buttery crumb topping.
Ingredients
- ½ cup butter
- ½ cup caster sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 egg
- 1 ½ cups self-rising flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the crumb topping:
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- ⅓ cup plain/all-purpose flour
- ¼ cup butter
Instructions
- Preheat oven to 350°F (180°C) and grease or line a 12-hole muffin tin.
- In a bowl, mix brown sugar, white sugar, cinnamon, salt, and flour for the crumb topping. Add butter and rub in with fingertips until it resembles wet sand. Set aside.
- In another bowl, cream together butter and caster sugar. Add the egg, milk, and vanilla and mix well.
- Stir in self-rising flour, cinnamon, and salt until just combined. Do not overmix.
- Spoon the batter into the muffin tin, filling each cup nearly full. Top generously with crumb mixture.
- Bake for 20–25 minutes, or until a skewer comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months. Customize with apples, walnuts, or chocolate chips.
Nutrition Information:
Serving Size:
1 muffinAmount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 150mgCarbohydrates: 29gFiber: 0gSugar: 14gProtein: 3g
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