Self Rising Flour Cinnamon Muffins
Self Rising Flour Cinnamon Muffins- – Just a few simple ingredients for these soft muffins! They are delicious and versatile..be sure to check out the substitution options.
These muffins are commonly referred to as French Breakfast Muffins. They are soft, fully of sugary cinnamon and tastes amazing.
What Ingredients are Needed?
- Self rising flour
- Sugar
- Egg
- Milk
- Ground cinnamon
- Butter
Can I Make Substitutions?
Yes! See below β
Self Rising Flour
If you don’t have any on hand, replace it with regular AP flour, a dash of salt and 2 teaspoons of baking powder.
Sugar
No white sugar in your pantry? You can also use brown sugar or coconut palm sugar for the batter.
Milk
Regular dairy milk or a dairy free ( almond, coconut, soy, etc) will all work.
Butter
I made these twice this week. Once with melted butter, once with canola oil. Both worked great. So, if you don’t have butter, give oil a try.
Recipe Notes
Topping
I made two versions of these. One version was dipped in melted butter, then, in a cinnamon sugar mixture. The other was just with the cinnamon sugar mixture, without the butter. Both tasted amazing. So, if you are trying to ration your butter, you can make these without it.
Batter Thickness
Some readers have expressed that the batter for these is too thick. If your batter seems too thick, simply add in a smidgen more milk or water.
Storage
Keep any leftovers in a covered container. They are best eaten within a week. If desired, you can also freeze these. Let the muffins cool completely, then, store in a freezer safe, covered container/storage bag. They will be good for a couple of months.
Love Cinnamon Sugar? Try These Too
- Mini Cinnamon Sugar Doughnut Muffins
- Amish Cinnamon Flop
- Cinnamon Roll Monkey Bread
- Single Serving Cinnamon Coffee Cake
linking up and weekend potluck
Self Rising Flour Cinnamon Muffins
Self Rising Flour Cinnamon Muffins- - Just a few simple ingredients for these soft muffins! They are delicious and versatile..be sure to check out the substitution options. ο»Ώ
Ingredients
- 2 cups self rising flour
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 2/3 cup milk
- 1/3 cup butter, melted
- 1 eggΒ
FOR TOPPING:
- 1/4 cup sugarΒ
- 1 tsp ground cinnamonΒ
- 1/4 cup butter, meltedΒ
Instructions
- Preheat oven to 425 degrees. Grease a 12 count muffin pan or line with papers.
- In a mixing bowl, mix together egg, milk, melted butter and sugar. Then, add in flour and ground cinnamon. Mix until just combined.
- Spoon batter into prepared baking pan. Bake 15-18 minutes or until toothpick inserted comes out clean.
- In a small bowl, mix together sugar and ground cinnamon for topping. Let muffin cool for 10 minutes. Then, dip tops in melted butter, then, in cinnamon sugar mixture.
Notes
Some readers have expressed that the batter for these is too thick. If your batter seems too thick, simply add in a smidgen more milk or water.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 332mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Can blueberries be added to the batter?
I don’t see why not π Great idea!
Even though I sifted the flour and measured carefully, Dough was way too thick and stiff – almost like play-dough. Muffins came out dry and crumbly.
Hi Jay- -Sorry they didn’t work out for you. Thanks for the feedback!
Made these delicious muffins and my kids absolutely loved them.
5 stars from my family!
The recipe was super easy and my 5 year old was able to help.
Muffins turned out perfect. Making a second already for school snacks.
So glad you liked them Catarina! Thanks for letting me know!
Hello there, so no need for baking powder or baking soda with self raising flour?
Thanks!
Hi Deborah- Nope! Self rising flour already has leveling agents in it. Enjoy π
Iβve never had a muffin recipe not turn out, partly why I love making muffins. I double checked and double checked, but I followed this recipe exactly. The mix was super thick for muffins, and the taste was not bad, but not good either. Iβm sad it didnβt work.
I’m so sorry the muffins didn’t work out for you Amanda. Thanks for the feedback π
@Erin, my mix is super thick, should I add milk ? Or butter?
Hi Kara- A bit of water or milk should work fine. Enjoy!
Usually my muffins donβt turn out so great. These sounded so good I tried again. Used your recipe as a base, had some leftover pineapple tidbits, drained & patted dry, sprinkled with a little flour, added to batter. I love cinnamon so added a little more. These turned out so good!!! Moist, tender. Made me want to scarf down the whole pan! I only cooked mine for 17 min. Thanks for the recipe.
And…now I know what I’m making tomorrow. I’ve got about a week’s worth left of food and don’t want to run into town any sooner than I absolutely have to. But I do have the stuff to make these – at least two batches worth, which could buy us most of another week. Thank you for this!
That’s great Jasmine! Hope you enjoy them π
Hey, I wanted to report back in. I thought I’d done this earlier, but….covid-brain. This has become my go-to cinnamon cake recipe. I’ve made this…I don’t even know how many times during the pandemic. My mother has Parkinsons and eating can be an adventure, because different things can mess with her stomach. She will always eat this – she even requests it (and she doesn’t request much!)!
Anway, I’m making it again today, since it’s feeling like fall and I want cinnamon, and realized I wanted to make sure everyone knows to use your recipe.