Cinnamon Sugar Muffins
Cinnamon Sugar Muffins make a tasty addition to breakfast or brunch, or an after school treat! With the perfect blend of cinnamon and sugar, this easy recipe creates a moist and delicious muffin! You will want to pin this for later!
I love making muffins. If there is one flavor combination my family loves, especially my children, it’s cinnamon and sugar. These cinnamon sugar muffins make an easy snack or breakfast treat, and they are fun to share with family and friends!
I love baking muffins, and most recently made Cinnamon Sugar Muffins for a wedding shower. I made them in both a mini size, and a regular size using Lotus Muffin Cups. They are simple, sweet, and a kid friendly flavor combination! Also, if you love simple muffin recipes, you’ll enjoy my Easiest Cinnamon Oatmeal Muffins Ever and my Chocolate Chip Cake Mix Muffins!
Best Practices for Perfect Muffins:
- Combine the wet ingredients and dry ingredients in two separate bowls. Then, make a well in the middle of your dry and pour in the wet ingredients. Mix these JUST until the dry ingredients start to disappear. Over mixing will give you tougher muffins. Using a wooden spoon or spatula is the way to go!
- Have your muffin tin ready with paper cups, or sprayed with cooking spray. Doing so allows you to get the mix into the cups and into the oven ASAP! If you let your mix set too long, they won’t bake up very fluffy.
- Muffins continue to bake a bit after being removed from the oven. Allow them to come to about room temperature before trying to eat them.
Ingredients for Cinnamon Sugar Muffins:
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3/4 cup granulated sugar
3/4 cup milk
1/3 cup vegetable oil
1 large egg
Topping:
1/2 cup melted butter
1 1/2 teaspoons cinnamon
1/3 cup granulated sugar
How to Make Cinnamon Sugar Muffins
First, heat the oven to 350 degrees. Line the muffin tin with paper cups, or spray with non stick cooking spray.
Combine your dry ingredients {flour, sugar, cinnamon, nutmeg, baking powder, and salt} in a large bowl. Stir together and set aside. Then, in a smaller bowl, stir together the oil, egg, and milk.
Make a small well in the middle of your flour mixture, and add the milk mixture to it. Next, gently stir until just combined.
Now, gently spoon the mixture into the muffin cups. I use an ice cream scoop, and it’s about the perfect amount! Fill them no more than 2/3 of the way full.
Bake for 15-20 minutes if you are making regular size muffins. If you are making MINI MUFFINS, reduce the baking time to 10-12 minutes. If you insert a toothpick and it comes out clean, they are done!
Then, remove from the oven, and allow them to cool for about 5-minutes. Remove and place on a cooling rack to finish cooling. For best results, do not allow them to cool entirely in the muffin tin.
As the muffins are cooling, stir together the cinnamon and sugar for the topping in a small bowl. In a separate small bowl, melt the butter.
Finally, using a silicone brush, brush the tops of the muffins with the melted butter, and sprinkle on the cinnamon and sugar to coat the top.
More tips for the best cinnamon sugar muffins:
These tasty Cinnamon Sugar Muffins taste like your favorite classic donuts. If you choose to make mini muffins, coat the entire muffin in melted butter before adding cinnamon and sugar to give it ALL OVER flavor! So good!
Also, to make your muffins taste more like coffee cake, sprinkle in some espresso powder before baking. Or, you can add some Pumpkin Pie Seasoning as well!
These will store well on the counter in an airtight container for 1-2 days. Or, place them in a container in the refrigerator for 3-4 days. They also freeze really well!
These cute, tasty muffins will be a great treat to enjoy on a nice fall day! I hope your family loves them!
First, heat the oven to 350 degrees. Line the muffin tin with paper cups, or spray with non stick cooking spray. Combine your dry ingredients {flour, sugar, cinnamon, nutmeg, baking powder, and salt} in a large bowl. Stir together and set aside. Then, in a smaller bowl, stir together the oil, egg, and milk. Make a small well in the middle of your flour mixture, and add the milk mixture to it. Next, gently stir until just combined. Now, gently spoon the mixture into the muffin cups. I use an ice cream scoop, and it's about the perfect amount! Fill them no more than 2/3 of the way full. Bake for 15-20 minutes if you are making regular size muffins. If you are making MINI MUFFINS, reduce the baking time to 10-12 minutes. If you insert a toothpick and it comes out clean, they are done! Then, remove from the oven, and allow them to cool for about 5-minutes. Remove and place on a cooling rack to finish cooling. For best results, do not allow them to cool entirely in the muffin tin. As the muffins are cooling, stir together the cinnamon and sugar for the topping in a small bowl. In a separate small bowl, melt the butter. Finally, using a silicone brush, brush the tops of the muffins with the melted butter, and sprinkle on the cinnamon and sugar to coat the top. Bake for 15-20 minutes if you are making regular size muffins. If you are making MINI MUFFINS, reduce the baking time to 10-12 minutes. 
Cinnamon Sugar Muffins
Ingredients
Instructions
Notes
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