Low Sugar Cinnamon Muffins are not sweet but they are full of cinnamon flavour. They make a great breakfast or afternoon snack.
Easy To Make
These muffins are easy to make and take very little time to put together.
And with only nine ingredients that you probably already have on hand, you can make these muffins anytime.
Ingredients for Low Sugar Cinnamon Muffins
All Purpose Flour is used for these muffins. I have made them with a half-and-half blend of all-purpose and whole wheat flour. When using whole wheat flour, you may need to add an additional tablespoon of milk to avoid a dry muffin.
Brown Sugar is the only sugar in these muffins and only 4 Tablespoons are used to make 12 muffins. That is about 3.5 grams of sugar per muffin.
Baking powder is the leavening agent.
Cinnamon is the main flavour of this recipe. Two tablespoons are mostly what I use but sometimes I add an extra tablespoon when adding in extras. (see add-ins below)
Large eggs. As with most recipes, large eggs are the go-to for this recipe.
Milk. You can use whatever milk you have on hand. Because we always have 2% milk on hand, it is what I use. But I have tried them with whole milk and skim milk, and the results are the same. This recipe has not been tested using non dairy milk like almond or oat milk.
Vegetable Oil is the fat used. All muffin recipes require some kind of fat like oil or butter. I have also tested this recipe using melted butter and margarine, with great results.
Vanilla Extract is added but it is optional. I omit it when adding fruit to the recipe. (see below for add-ins)
Add-ins for Cinnamon Muffins
There are add-ins for these muffins to make them different every time you make them.
Raisins add flavour and texture to this recipe.
Diced Apples added to these muffins make them taste a little like apple pie.
Walnuts, when chopped, add crunch along with a little bitterness. This is how I like to make them to serve with tea or coffee.
Mini Chocolate Chips add sweetness without overdoing it.
Orange Zest adds a whole new flavour to these muffins. One to two oranges zested into this recipe enhances the cinnamon flavour. I also omit the vanilla extract when adding zest.
Sometimes I add more than one add-in. Orange zest and raisins, for example, make a new flavour that is perfect for Christmas morning. And walnuts go well with the diced apples.
You can get creative with this recipe. There are many add-ins I have thought of adding but have not gotten around to them yet.
Serving These Muffins
These muffins are great at breakfast time. Serve them warm or at room temperature.
These also make a good snack for school or at work. They are a good pick-me-up to get through that afternoon lull.
Storing Low Sugar Cinnamon Muffins
After cooling, these muffins can be stored in an air-tight container at room temperature for up to 3 days.
Alternatively, these muffins can be frozen. Wrap in plastic wrap or parchment paper and store in a freezer bag or container for up to 2 months in the freezer. Thaw at room temperature.
Low Sugar Cinnamon Muffins
- 2 cups all purpose flour
- 4 Tbsp brown sugar
- 1 Tbsp baking powder
- 2 Tbsp cinnamon
- ¼ tsp salt
- 2 eggs
- 1 cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- Preheat oven to 375°F and line a muffin pan with muffin papers or spray with cooking spray
- In a medium-sized bowl, whisk together flour, brown sugar, baking powder and salt.
- In a separate bowl, beat eggs with hand mixer on medium speed until foamy, about 30 seconds.
- Add milk, vegetable oil, and vanilla to eggs and beat on low about 30 seconds.
- Pour wet ingredients over dry and stir until just blended
- Scoop into prepared muffin pans
- Bake in preheated oven for 18 to 20 minutes
- Allow to cool for 5 minutes before serving.
- Allow to cool completely before storing in an air-tight container for up to 3 days.