Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm Spiced Baked Cinnamon Muffins Recipe

Warm Spiced Baked Cinnamon Muffins Recipe

★★★★★

5 from 11 reviews
  • Author: Lila
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Warm Spiced Baked Cinnamon Muffins are a cozy and flavorful treat perfect for breakfast or a comforting snack. Featuring a blend of aromatic spices like cinnamon, nutmeg, and cloves, these moist and tender muffins are enhanced with subtle warmth and can optionally include crunchy pecans or walnuts for added texture. Easy to prepare and baked to golden perfection, they bring the essence of autumn into your kitchen.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Optional Ingredients

  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it well to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking soda, baking powder, salt, ground nutmeg, and ground cloves until fully combined and evenly distributed.
  3. Combine wet ingredients: In a separate bowl, beat the eggs until smooth, then add the whole milk, melted unsalted butter, and vanilla extract. Mix thoroughly to create a smooth wet mixture.
  4. Combine wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or spoon until just blended; avoid overmixing to keep the muffins light and tender.
  5. Add nuts (optional): If using, fold in the chopped pecans or walnuts carefully to distribute evenly throughout the batter without overworking it.
  6. Fill muffin cups: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow space for rising.
  7. Bake the muffins: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with just a few moist crumbs.
  8. Cool and serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely before serving or storing.

Notes

  • For a dairy-free version, substitute milk with almond or oat milk and replace butter with a plant-based alternative.
  • Do not overmix the batter; a few lumps are okay and help keep muffins tender.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
  • Optional nuts add a delightful crunch but can be omitted for a nut-free version.
  • Adjust baking time slightly if using jumbo or mini muffin tins.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 250 kcal
  • Sugar: 15 g
  • Sodium: 180 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1.5 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Keywords: cinnamon muffins, spiced muffins, baked cinnamon muffins, breakfast muffins, nut muffins, autumn recipes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plumandpan.com/warm-spiced-baked-cinnamon-muffins-recipe/