Cinnamon Muffins

READY IN: 50mins
Recipe by Tinkerbell_16

I got this muffin recipe from a muffin cookbook this morning and I made it this morning. There is no cinnamon in the actual batter only in the topping - thought it might be good to add some cinnamon to batter which you could do if you want.

Top Review by Lise in Indiana

There were very good! I added a bit of milk, for the batter seemed very thick. Instead of the cinnamon sugar and nut mixture, I made a struesel of cookie crumbs, brown sugar, butter and cinnamon. Used a small cookie scoop to fill the muffin papers; one scoop of batter, then a tsp. of struesel, a second scoop of batter on top of that, then a final sprinkle of the struesel. The recipe made nearly 24 muffins for me - and the muffin cups were full when they went into the oven. A nice moist and well-flavored muffin - hubby LOVED them! Thanks for sharing this recipe.

Ingredients Nutrition


  1. Heat oven to 375 degrees F.
  2. In a large bowl, cream the butter and sugar with a mixer; blend in vanilla extract and eggs.
  3. In another bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Pour the flour mixture and the sour cream into the butter mixture.
  5. Stir the batter by hand until the ingredients are blended. If batter is too dry, add a splash of milk.
  6. Do NOT over-mix! Over-mixing makes muffins and things like that tough.
  7. Grease muffin tins.
  8. Prepare the topping by mixing together the walnuts, cinnamon, and sugar.
  9. Drop 1 tablespoons of batter into each muffin tin.
  10. Sprinkle with 1 teaspoons of topping.
  11. Top with 1 more tablespoons of batter.
  12. Sprinkle the tops with another teaspoon of topping.
  13. Bake for 15-20 minutes or until a tester comes out clean.

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