42 Reviews of Cinnamon Muffins

From: Marg (CaymanDesigns)

On Feb 3, 2005

These were fantastic! I love cinnamon and this recipe turned out even better than I had hoped. I really think sifting the dry ingredients helps the muffin be really light and almost more like a roll than a muffin. I took your suggestion and made up some icing. I used soft butter, powdered sugar, milk, vanilla and cinnamon to make it. I then topped them with a few chopped pecans and the results were incredible! Very much like a fresh cinnamon bun but a whole lot easier. From now on when I have a cinnamon craving, and no time to make real cinnamon buns, I'm making these! Thanks for sharing!

From: Bev

On Sep 9, 2002

I enjoyed quite a lovely breakfast this morning, thanks to you, Kim! This recipe supplied 8 regular sized muffins that baked for 18 minutes when done. I filled the remaining 4 empty muffin cups half way with water. I used Kim's suggested powdered sugar drizzle over these delicious muffins and couldn't wait for them to cool, so ate 2 right away! Wonderful recipe for my Saturday morning (or anytime)!!

From: Conlee

On Feb 17, 2005

Delicious muffins, I substituted applesauce for the oil and baked them at 350 for 20 minutes. Will definitely bake again. Next time, I will try the frosting...sounds yummy!!

From: blamariann

On Sep 17, 2002

Good muffin recipe; however, I think it was a bit too sweet. Either decrease sugar amount or omit brown sugar. I used applesauce in place of the oil also. Muffins were moist.

From: AprilShowers

On Feb 1, 2007

These are sooooo YUMMY!! They taste an awful lot like these French Breakfast Puffs that my mom used to make us for breakfast. I substituted 1/4 cup natural, unsweetened applesauce for 1/2 the oil, and it was wonderful! Reduced the fat, but the muffins were still really moist and didn't taste like they were missing any oil. The recipe didn't specify how long to bake them, but I would suggest 16-18 minutes at 400 - that was perfect for my batch.

From: Kyrashallen

On Nov 27, 2005

Simple but very good! The whole family loved them and the house smelled wonderful while they were baking. I followed the recipe and used icing made with 1T. melted butter, 1C. sifted powdered sugar and just enough milk to make it spreadable. I will definitely make these again!

From: MissPenn

On Feb 20, 2005

Living overseas it's hard to find a cinnomon roll when I get a craving. These muffins did the trick! I also made a glaze for the top. I love the fact that these muffins are so light and airy. They wowed all my friends here and now are one of my most requested recipes.

From: Sana

On Feb 3, 2006

Made them twice. Good. Substituted brown sugar for white sugar and substitued half the white flour for wheat flour. Needed to bake for 18 minutes at 350

From: Pumpkie

On Feb 12, 2005

These muffins could not be simpler and produce a wonderful moist muffin. The only problem I had was mine had a more surgary taste instead of cinnamon taste. I used Penzey's Casia cinnamon and cinnamon chips but still tasted more of the sugar taste. Next time I will increase the cinnamon.

From: jean

On Sep 4, 2005

The muffins were delicious and had a nice, moist texture. I think this would be good with the addition of chopped apple and some pecans.