Cinnamon Muffin Mix

Home · Dry Mixes

Cinnamon Muffin Mix

A cozy, cinnamon-kissed pantry mix that bakes into tender muffins in minutes. Keep a jar on hand for breakfasts, snack time, and last-minute brunch trays.

Cinnamon muffin mix in a jar and freshly baked muffins
5 minutes (mix) Makes: ~6 cups mix (≈4 batches) Per batch: 10–12 muffins Category: Dry Mixes · Muffins

Mix Ingredients (Jar – about 6 cups)

  • 6 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 Tbsp baking powder
  • 2 Tbsp ground cinnamon
  • 1½ tsp fine sea salt

To make the mix

  1. Whisk everything together thoroughly so the leavening and cinnamon are evenly dispersed.
  2. Transfer to an airtight jar. Store in a cool, dry cupboard up to 3 months (or freeze 6 months).
Jar Label: “For 10–12 muffins: 1½ cups mix + 1 egg + ½ cup milk + ¼ cup oil. Bake at 375°F for 14–18 min. Optional: 1 tsp vanilla.”

Step-by-Step: Bake One Batch

Per-Batch Wet Ingredients

  • 1½ cups Cinnamon Muffin Mix (from jar)
  • 1 large egg
  • ½ cup milk (dairy or non-dairy)
  • ¼ cup neutral oil or melted butter
  • Optional: 1 tsp vanilla; up to 1 cup add-ins (diced apples, raisins, nuts, or chocolate chips)
  1. Prep. Heat oven to 375°F / 190°C. Line a 12-cup muffin tin or grease lightly.
  2. Mix. In a bowl, whisk egg, milk, and oil. Add 1½ cups mix and stir just until no dry pockets remain (a few small lumps are fine). Fold in add-ins if using.
  3. Fill. Divide batter among cups, about ¾ full.
  4. Bake. 14–18 minutes, until tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a rack.
Cinnamon-swirl idea: Stir 2 Tbsp sugar with ½ tsp cinnamon. Sprinkle half over the filled cups, swirl with a toothpick, then sprinkle the rest on top before baking.

Variations, Tips & Storage

  • Streusel tops: Mix 2 Tbsp flour + 2 Tbsp brown sugar + 1 Tbsp butter + pinch cinnamon; crumble over batter.
  • Apple-cinnamon: Fold in 1 cup finely diced apple; bake toward the longer time.
  • Whole-grain: Swap up to 50% flour with white whole-wheat; add 1–2 Tbsp extra milk if batter seems thick.
  • Dairy-free / Egg-free: Use plant milk and oil. Replace egg with 1 flax egg (1 Tbsp ground flax + 3 Tbsp water; rest 5 min).
  • Pan sizes: Mini muffins 10–12 min · Jumbo 22–26 min at 375°F.
  • Store baked muffins: Covered at room temp 2–3 days, or freeze up to 3 months.
Yield (mix)About 6 cups (≈4 batches)
Yield (per batch)10–12 standard muffins
Total TimeMix: ~5 min · Bake: 14–18 min
CategoryDry Mixes · Muffins