I love a quick and easy breakfast. These low-sugar cinnamon muffins are one of our favorites to have on hand for a grab and go breakfast. You can easily whip up a batch of these muffins while waiting for dinner to cook the night before and throw them in an airtight container or bag once completely cooled. Then you’re all ready for breakfast in the morning!
These cinnamon muffins remind me a lot of the waffles we love to make! They’re light and fluffy and the flavor makes it hard to eat only one. The touch of nutmeg always reminds me of Christmas while they’re baking, but we make these muffins year round!
We love serving these with scrambled eggs for a quick, easy breakfast. Some mornings we serve these cinnamon muffins with a side of fruit and everyone is happy. Why stop at breakfast? These muffins make a great snack any time of the day, or even a lower sugar option for a dessert after dinner.
If you feel adventurous you can add a cinnamon-brown sugar crumble topping to give them more of a coffee cake style and flavor. My family all loved them that way, but I usually make them plain to keep them a little healthier of an option.
What you will need
2 medium mixing bowls
Small mixing bowl
Small saucepan, or microwave safe bowl for melting butter
Measuring cups and spoons
Whisk
Mixing spoon
Muffin tin, or silicone muffin cups
Muffin tin liners (optional)
Ingredients
1 ¾ cup all-purpose flour
¼ cup packed brown sugar
1 ½ tsp cinnamon
¼ tsp nutmeg
2 tsp baking powder
¼ tsp salt
1 egg, beaten
1 ⅓ cup of milk
1 tsp vanilla extract
¼ cup melted butter
Directions
- Grease, or line, a 12-cup muffin tin and preheat the oven to 400℉.
- Combine all of the dry ingredients, mixing with a whisk until smooth and clump free.
- Beat the egg in the separate small bowl.
- Melt the butter in a saucepan over medium heat until fully melted, but not boiling, or melt in the microwave until just melted.
- Combine all wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Spoon batter into prepared muffin cups, filling about ¾ full.
- Bake for 15-20 minutes, until they’re done!
- Cool in pan for 10 minutes and then transfer to a cooling rack.
Low-Sugar Cinnamon Muffins
Who doesn't love a quick and easy breakfast? You can easily whip up a batch of these simple homemade muffins to enjoy for breakfast. With only a 1/4 cup of added sugar, you can feel less guilty about having one as an afternoon snack too.
Ingredients
- 1 ¾ Cup all-purpose flour
- ¼ cup packed brown sugar
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp baking powder
- ¼ tsp salt
- 1 beaten egg
- 1 ⅓ cup of milk
- 1 tsp vanilla extract
- ¼ cup melted butter
Instructions
- Grease or line 12-cup muffin tin and preheat the oven to 400℉.
- Combine all of the dry ingredients, mixing with a whisk until smooth and clump free.
- Beat the egg in the separate small bowl
- Melt the butter in a saucepan over medium heat until fully melted, but not boiling, or melt in the microwave until just melted.
- Combine all wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients and until combined.
- Spoon batter into prepared muffin cups, filling about ¾ full.
- Bake for 15-20 minutes, until they’re done!
- Cool in pan for 10 minutes and then transfer to a cooling rack.
Notes
Enjoy!
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