Cinnamon muffins are one of my favorite muffins. Since you’re here as well, I’m going to go ahead and guess that you’re in the same boat. Not only are they a tantalizing autumn treat, but they taste great as a breakfast option as well. Now you can make them yourself and they’re super easy!!
This recipe is a modified recipe from the blog “Taste & Tell”. I modified it by substituting almond milk for normal dairy milk, olive oil instead of vegetable oil, and by using baking soda instead of baking powder (the quantity has also been decreased).To check out the original recipe, click here to check out her blog. It’s awesome!
*If you switch to regular dairy milk, increase the sugar quantity to 1/2 cup instead of 1/3 cup*
Cinnamon muffins are my all time favorite autumn treat and breakfast option. It tastes so good with a warm cup of coffee. (Or so I’m told. I don’t drink coffee). If you’re like me and coffee doesn’t fit within your taste pallet, I recommend eating it with warm milk. It’s amazing!
Flavored muffins are also seen as challenging to make most of the time, but take it from me – these are SOOOOO easy and equally as delicious. Most of the ingredients are probably in your house, but if you happen to need anything, they are all relatively low cost. Let’s get baking!
Thanks so much for reading! I hope you enjoyed the muffins and the recipe! As always, comment below! I love to hear your thoughts, feedback and results! Stay safe!
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