Cinnamon Puffs Muffins

Cinnamon Puffs

Cinnamon Puffs

Is it a muffin? A doughnut? A cupcake? I don’t know! But it is really, really good! It's best to have all your ingredients at room temperature. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 12

Cinnamon Puffs


  • 1 1/2 cups all purpose flour or whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup low fat buttermilk
  • 1/2 teaspoon vanilla
  • Topping:
  • 2 Tablespoons melted butter
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 325° F.
  2. Grease a 12-cup muffin pan. Do not use paper liners.
  3. Sift dry ingredients onto wax paper. Set aside.
  4. With an electric mixer on high, beat eggs, sugar, and oil for one minute.
  5. On low speed, stir in buttermilk and vanilla.
  6. Gently, by hand, fold in flour mixture. A lumpy batter is good.
  7. Divide batter evenly between muffin cups.
  8. Bake for 20 minutes until golden.
  9. While baking, prepare topping ingredients below.
  10. Topping:
  11. Melt butter in a small bowl. Combine sugar & cinnamon in a plastic produce bag.
  12. Brush hot muffin tops & sides with melted butter. Roll each one in the plastic bag to coat with the cinnamon-sugar. Serve warm.

No buttermilk? See "Substitutions" in my blog.

35 Comments on "Cinnamon Puffs"

  1. kim

    Hi,I am going to bake your cinnamon puffs soon but I don’t have buttermilk,
    What can I substitute this milk with another milk.I have the rest of the ingredients to make these cinnamon puffs at home.

    • Trudy

      If you blend some vinegar in milk, it will make buttermilk….sorry I don’t know the amounts though.

  2. Kim

    Jenny Jones;
    I made your cinnamon puffs a little while ago and they tasted really good,they turned out really good but next time I make them I am going to put a bit more ground cinnamon in the batter and then roll them in the sugar cinnamon topping.

  3. Ranae Smith

    OMG, I just made these and they are awesome, they just melt in your mouth. Thanks so much for all your easy wonderful baking.

  4. Deb

    I can find whoe wheat pastry flour here in pcb fl, so used 1/2 cup of whole wheat flour and 1cup all purpose flour
    And added 1/4 cup applesauce to moisten and they turned out great

  5. Kim

    Hi,I just copied down your cinnamon puff recipe and I am going to make your cinnamon puffs for a get together event at the church that I am a member of and I am going to double up your recipe so that my family and I can enjoy eating your puffs at home with coffee and tea and my niece and nephew will have some puffs in their school lunches as well.

  6. Mandy

    Sally can i make this as a loaf instead? I gt no muffin pans

  7. Jeanie Q

    Hi Jenny. Unfortunately, I will not be able to serve the puffs warm. Do you think it can served at room temperature and still taste good or should I make another recipe? Thank You.

    • Jenny

      If you can serve them within a couple of hours they would be good, otherwise, you may want to try something that keeps fresh longer.

  8. Ann

    Hi Jenny, I’ve been using your recipes and loving them. Have you tried the white whole wheat flour in your baking? I replace some for the regular flour and the result is quite good. Please try it and let us know. By the way, I get the white whole wheat flour from Target.

  9. Heather

    Can I use powdered sugar instead of sugar and cinnamon to cover the muffins? If so, will I still need to brush butter on the muffins?

    • Jenny

      You can dust them with powdered sugar but I would not use the butter because I think the powdered sugar would just melt on the butter. Let me know how they turn out.

  10. Bambu

    Like the recipe and easy to make. I used only about 80% of the required sugar because I can’t take too much of it at once and next time will add just a little bit more cinnamon. Thanks. Great site…

  11. S

    Can I use milk instead of buttermilk?

  12. Seasbridge

    I have just made these and am so pleased with them they taste delicious with the cinnamon sugar and a healthier equivalent without butter! I will definitely be making these again, yummyyyyyy!!

  13. Melissa

    Can I substitute the nutmeg for cinnamon

  14. Michelle

    I made the cinnamon puffs today. so good, very easy to make and again so good. This recipe did make 12 puffs.
    Question if I was to use the mini muffin pan, will it be less time to cook
    Thank you

    • Jenny

      Yes, it will be less time to cook. I would start checking them at about 13 minutes.

  15. Joyce

    Can I use wheat flour instead of reg flour in the cinnamon puffs. What do u think

    • Jenny

      I think they’ll be too dry.

      • indianadmirer

        Jenny, I tried it out with whole wheat flour, which is the only one I have on hand, and it was lovely! Thank you so much for sharing.

  16. Joyce

    I also wanted to know if I could put cinnamon in the dough to get a little more cinnamon flavor in the puffs

  17. Joyce

    Can u use pastry flour instead of reg flour?

    • Jenny

      I would stick with all-purpose flour. I don’t think pastry flour will have enough body for this recipe.

  18. Alice Fong

    Hi jenny,
    Can I replace the buttermilk to sour cream?

    • Jenny

      The batter might be too thick if you do. You may have to thin it with a little milk.

  19. Fizza

    Jenny can I use whole milk instead of buttermilk?

  20. Johanna

    I made these this morning as a special treat and they were great! I made them with coconut oil instead of canola. The recipe yields 24 not 12. I doubled the recipe thinking if I was going to bake I wanted some left over. Now we have lots…I guess I will find out if they freeze well. I will definitely make these again!

    • Jenny

      After seeing your note I decided to make these cinnamon puffs this morning to make sure I didn’t make a mistake. I used a standard 12-cup muffin tin and I still got twelve. In fact, the batter only filled the cups about half-way before baking and as you can see in the photo, they are not very big. Is it possible you used a mini muffin pan? Either way, they are really good, aren’t they?

  21. menna


Leave a Comment

Want to share your photo of my recipe?
Just click on this link: