Cinnamon Sugar Muffins Recipe

Introduction

There’s something comforting about the warm aroma of cinnamon drifting from the oven. These cinnamon sugar muffins are the perfect treat when you want a simple yet delicious bake that feels cozy and inviting.

Light, fluffy, and perfectly spiced, these muffins are rolled in a buttery cinnamon sugar coating that makes them taste like a cross between a donut and a muffin. They’re easy enough for busy mornings but special enough for weekend brunch.

Whether you serve them with coffee, tea, or a tall glass of milk, these muffins are guaranteed to be a family favorite. They’re kid-friendly, freezer-friendly, and can be made ahead for grab-and-go snacks.

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Cooking Time & Servings

• Prep Time: 10 minutes

• Bake Time: 18–20 minutes

• Total Time: ~30 minutes

• Servings: 12 muffins

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Ingredients

For the Muffins:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ cup unsalted butter, melted

• ½ cup granulated sugar

• ¼ cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup milk (whole or 2%)

• ½ cup sour cream or Greek yogurt

For the Cinnamon Sugar Coating:

• ¼ cup unsalted butter, melted

• ½ cup granulated sugar

• 1 tsp ground cinnamon

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How to Make Cinnamon Sugar Muffins

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. Mix Wet Ingredients: In a large bowl, whisk melted butter, sugar, and brown sugar until smooth. Add eggs and vanilla; whisk until combined. Stir in milk and sour cream.

4. Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix—batter should be slightly lumpy.

5. Bake: Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

6. Prepare Coating: In a small bowl, combine sugar and cinnamon. Place melted butter in another small bowl.

7. Coat Muffins: Once muffins have cooled slightly (5–10 minutes), brush or dip tops in melted butter, then roll in the cinnamon sugar mixture.

8. Serve: Enjoy warm, or let them cool completely before storing.

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Notes

• For a healthier twist, swap half the flour with whole wheat flour.

• These muffins freeze well—store in an airtight bag for up to 2 months. Reheat in the microwave before serving.

• You can add a pinch of nutmeg to the batter for extra flavor depth.

• Best enjoyed within 2–3 days at room temperature.

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FAQs

Q: Can I make these muffins ahead of time?
Yes! Bake, cool, and store in an airtight container. Add the cinnamon sugar coating just before serving for best texture.

Q: Can I use oil instead of butter?
Yes, vegetable or canola oil works, but butter gives a richer flavor.

Q: Can I make mini muffins?
Absolutely—just reduce the baking time to 10–12 minutes.

Q: How do I make them dairy-free?
Use almond milk or oat milk, and replace butter with vegan butter or coconut oil.

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Nutrition (Per Muffin, Approximate)

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Disclaimer

This recipe is intended for occasional enjoyment as part of a balanced diet. Always check ingredient labels if you have allergies (especially dairy, gluten, or egg). Enjoy in moderation.