Delicious Cinnamon Muffin Recipe

Once you make a batch of cinnamon muffins, you have a hard decision to make: Is this a breakfast food, a snack, or a dessert? Fortunately, chef, food writer, and registered dietician Kristen Carli of Camelback Nutrition & Wellness has a good way to help you sort things out, and it's all about the pairing. "I love to eat these for breakfast with a yogurt," she says, adding, "These would also make a great dessert served with ice cream."

As for a quick and tasty snack? Enjoy a muffin as is. And once you make a batch of cinnamon muffins, you can enjoy them as part of breakfast, as a snack, or as a sweet treat for many days to come. "These will keep at room temperature in an airtight container for up to seven days," Carli says, adding that they also freeze well.

So, if a sweet cinnamon muffin that tastes great any time of the day and keeps well for days or even weeks with proper storage sounds good to you, what are you waiting for? If you keep a well-stocked kitchen, chances are good you won't even need to head to the store to grab these ingredients.

Like we just noted, you likely already have everything you need to prepare a dozen cinnamon muffins. What you'll need is 1 cup of sugar, 2 eggs, ½ cup of whole milk, 2 teaspoons of vanilla extract, 2 teaspoons of baking powder, 2 sticks of butter (divided), 3 ½ cups of flour (divided), ½ cup of brown sugar, 2 teaspoons of cinnamon, and 1 teaspoon of salt (divided). You'll also need a stand mixer, a small bowl, a whisk, a muffin tray, muffin liners, a fork, and a spoon.

Start the process off by pre-heating your oven to 375 degrees Fahrenheit. Next, line each of the cups in your muffin tin with a muffin liner. Without liners, you can pretty much count on a mess and even potentially on muffins that won't form properly.

Then, in a stand mixer, add 1 stick of softened butter and 1 cup of sugar. Cream on low until the butter and sugar mixture is smooth. Add the eggs, milk, and vanilla, and run the mixer until all of the ingredients have been combined.

In a large bowl, add 2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of the salt. Whisk to combine these dry ingredients well. While the mixer with the wet ingredients is running on low, gradually add in all of the dry ingredients. Mix slowly until everything has combined.

Then, scoop ¼ cup of the mixture into each lined muffin tin. If any of the muffin cups seem to have too much or too little batter scooped in, by all means move little scoops around to ensure all of the muffins cook evenly.

In a small bowl, add 1 stick of melted butter, 1 ½ cups of flour, ½ cup of brown sugar, 2 teaspoons of cinnamon, and the remaining ½ teaspoon of salt. Use a fork to combine these ingredients into a crumble topping which should have plenty of lumps of varied size.

While Carli calls these muffins overall "fairly easy" to make, she says, "The crumble topping can be a bit of a learning curve for some. Be sure to use melted butter so that [it] combines very easily." Sprinkle the crumble topping on top of each muffin tin, and then bake the muffins at 375 degrees Fahrenheit for 30 minutes. Enjoy for breakfast, snack time, or after dinner.