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cinnamon muffin mix recipe

Homemade Cinnamon Muffin Mix

This versatile homemade cinnamon muffin mix combines pantry staples into a convenient blend that's ready whenever you crave fresh-baked muffins. With warm cinnamon flavor as the star, this mix transforms into delicious muffins with just a few wet ingredients and optional add-ins like fruit or chocolate chips.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 batches
Course: Breakfast
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the Mix:
  • 3 tablespoons baking powder
  • 6 cups all-purpose flour
  • 1½ teaspoons fine sea salt
  • 2 tablespoons ground cinnamon use fresh, aromatic cinnamon
  • ¾ cup granulated sugar
For One Batch of Muffins:
  • 1½ cups prepared Cinnamon Muffin Mix
  • 1 large egg
  • ½ cup milk dairy or non-dairy
  • ¼ cup neutral oil or melted butter
  • 1 teaspoon vanilla extract optional
  • 1 cup add-ins optional (diced apples, raisins, nuts, or chocolate chips)
Optional Streusel Topping:
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 pinch cinnamon

Equipment

  • Large mixing bowl
  • Whisk
  • Muffin tin

Method
 

  1. Combine all dry mix ingredients (flour, sugar, baking powder, cinnamon, and salt) in a large bowl. Whisk thoroughly to break up any clumps of cinnamon.
  2. Transfer the completed mix to an airtight container or mason jar. Store in a cool, dry pantry for up to three months. Label with the date and basic muffin instructions.
  3. When ready to bake muffins, preheat oven to 375°F (190°C). Prepare a muffin tin with liners or a light coating of oil.
  4. In a medium bowl, whisk together egg, milk, and oil or melted butter until smooth.
  5. Add 1½ cups of the cinnamon muffin mix and stir just until combined. A few small lumps are fine; avoid overmixing.
  6. If using, fold in optional add-ins like diced apples or chocolate chips.
  7. Divide batter among prepared muffin cups, filling each about ¾ full.
  8. For streusel topping (if using): Combine flour, brown sugar, butter, and cinnamon in a small bowl. Crumble together with fingers and sprinkle over muffin batter.
  9. Bake standard muffins for 14-18 minutes, until tops spring back when lightly touched and a toothpick inserted in the center comes out clean. (Mini muffins: 10-12 minutes; jumbo muffins: 22-26 minutes)
  10. Allow to cool slightly before removing from the tin. Serve warm or at room temperature.

Notes

This mix is incredibly versatile and adaptable to dietary needs. For dairy-free muffins, use plant-based milk and oil instead of butter. For egg-free muffins, substitute a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water).
You can replace up to 50% of the all-purpose flour with white whole-wheat flour for a heartier texture, adding an extra splash of milk if the batter seems too thick.
For a cinnamon-swirl variation, after filling muffin cups, mix 2 tablespoons sugar with ½ teaspoon cinnamon. Sprinkle half over the filled cups, swirl with a toothpick, then top with remaining cinnamon sugar before baking.