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.
Cooking Time & Servings
- Prep Time: 10 minutes
- Bake Time: 18–20 minutes
- Total Time: ~30 minutes
- Servings: 12 muffins
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
How to Make Cinnamon Sugar Muffins
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix—batter should be slightly lumpy.
- 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.
- Prepare Coating: In a small bowl, combine sugar and cinnamon. Place melted butter in another small bowl.
- Coat Muffins: Once muffins have cooled slightly (5–10 minutes), brush or dip tops in melted butter, then roll in the cinnamon sugar mixture.
- Serve: Enjoy warm, or let them cool completely before storing.
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.
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.
Nutrition (Per Muffin, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 3g |
| Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 30g |
| Sugar | 16g |
| Fiber | 1g |
| Sodium | 180mg |
