Cinnamon sugar muffins have been a family favorite for years. The combination of sweet cinnamon in the batter and the crunchy cinnamon-sugar topping makes these muffins irresistible. They’re simple to prepare and perfect for sharing with family or making with kids.
Note: This recipe was originally published with a sourdough variation.
Why You’ll Love Cinnamon Sugar Muffins
These muffins are quick to make and delightfully tender. Dipping the warm muffin tops in melted butter and a cinnamon-sugar mixture creates a crisp, sweet crust that everyone will enjoy.
Important Ingredients
- Unsalted Butter: Used in the batter and melted for coating the muffin tops so you can control salt content.
- Granulated Sugar: Provides sweetness; you can reduce it slightly (about 50 g) but cutting much more will affect flavor.
- Eggs: Add richness and structure.
- All-purpose Flour: Regular all-purpose or a lower-protein pastry flour works well.
- Cornstarch: Helps make the crumb light and tender.
- Milk: 2% or whole milk for moisture.
- Vanilla Extract: Enhances the sweet flavors.
- Ground Cinnamon: The primary flavor — use generously for best results.
- Nutmeg: Adds a subtle warm note.
- Baking Powder & Salt: For lift and balance.
Cinnamon Sugar Muffins
By:
Amy Coyne
Amy Coyne
Sweet and tender cinnamon sugar muffins are quick and easy to make. Dip the warm tops in melted butter and cinnamon sugar for a crisp, delicious finish.
Prep: 20 mins
Cook: 22 mins
Total: 42 mins
Servings: 12 muffins
Equipment
- muffin tin
- muffin liners
- mixing bowl
Ingredients
Cinnamon Sugar Muffins
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup milk (2% or whole)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- 1 Tablespoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
Muffin Topping
- 4 Tablespoons unsalted butter, reserved in a small bowl
- ⅓ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat the oven to 350ºF. Line a 12-cup muffin tin with liners or spray with non-stick spray.
- Melt the ½ cup butter until just melted and let it cool to warm room temperature if needed. In a bowl, combine the melted butter with the sugar and eggs, whisking until well blended. Add the milk and vanilla, whisking until smooth.
- In a separate bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, cinnamon, nutmeg, and salt.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. A few small streaks of flour are okay — do not overmix for tender muffins.
- Scoop the batter into the muffin cups, filling each about 3/4 full. This yields about 12–14 muffins.
- Bake for 20–22 minutes. Muffins are done when the tops no longer jiggle and a toothpick inserted in the center comes out clean.
- While the muffins cool slightly, prepare the topping: melt the reserved 4 Tablespoons butter in a small bowl and mix the ⅓ cup sugar with 1 Tablespoon cinnamon in another bowl. Dip each warm muffin top into the melted butter, then into the cinnamon-sugar until coated. Serve warm.
Nutrition
Calories: 316 kcal,
Carbohydrates: 46 g,
Protein: 5 g,
Fat: 13 g.
Carbohydrates: 46 g,
Protein: 5 g,
Fat: 13 g.
Nutrition information is automatically calculated and should be used as an approximation.
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