Cinnamon Sugar Muffins can also be known as donut muffins or cinnamon sugar donut muffins. That perfect cinnamon sugar coated outer with the soft and fluffy inside is what makes these muffins unique, and it’s also what makes it impossible to only have one! It’s like a snickerdoodle cookie, but as a muffin.
Cinnamon Sugar Muffins
Cinnamon Sugar Muffins are a light and tender muffin that’s a family favorite. They’re great for grab-and-go breakfast first thing in the morning, or as snacks for the kids to take in their lunchboxes, and they pair really well with a your morning coffee. We love to make then on weekend mornings too.
Cinnamon, nutmeg and vanilla are three of the most satisfying flavors in baking, so it’s no wonder these muffins are always a hit with the whole family. This easy recipe uses simple ingredients you probably have in your pantry, and the muffins are ready in just 30 minutes from start to finish.
Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Egg
- Milk
- Butter
- Vanilla extract
- Cinnamon
- Nutmeg
Instructions
- Preheat oven to 350
- In large mixing bowl stir the flour, sugar, baking powder, salt, and nutmeg.
- In a separate bowl, whisk the egg with the milk. Slowly add melted butter and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until incorporated.
- Spray a 12-tin regular size muffin pan with cooking spray.
- Spoon the batter into the muffin tins, about ⅔ full.
- Bake for 20 minutes or until lightly golden brown.
- While the muffins are cooling make the topping. In small mixing bowl, mix together the sugar and cinnamon. Keep the melted butter in a separate bowl.
- Take each warm muffin and place it upside down (top down) dipping it into the melted butter, then into the cinnamon sugar mixture. The top of the muffin (and all sides) will have a generous cinnamon sugar coating. Place on plate and repeat with remaining muffins.
Suggestions and Alternatives
- Make mini muffins instead of the full sized muffin to make Cinnamon Sugar Donut Hole Muffins. A great way to make bite-sized treats, perfect for a party dessert table.
- Add a cream cheese frosting for a decadent cupcake-like dessert. Mix cream cheese and powdered sugar for the frosting. Add the frosting before dunking in the cinnamon-sugar mixture.
- Substitute baking soda for baking powder by using ⅓ the amount needed, for example, ⅓ tsp baking powder for this recipe.
- Let melted butter cool slightly before adding to the egg and milk. Add a tablespoon and stir, then slowly add remaining melted butter stirring then entire time. This will help prevent the egg from curdling.
- Orange zest – give these muffins a little orange flavor by adding a tiny bit of orange zest to the batter.
- Top of muffins – you can dip just the top of the muffins in the butter and cinnamon sugar mixture if you want less sugar on your finished muffins.
How Can I Make Mini Cinnamon Sugar Muffins From this Recipe?
This recipe is to make full size muffins but the conversion to making mini muffins is really easy. Make the muffin batter in the same way, spoon into your mini muffin tin still ½ full, but only bake for 12-14 minutes.
How Can I Store these Cinnamon Sugar Muffins?
Muffins can be stored in an airtight container or with plastic wrap for 2-4 days. It is best to store muffins with a paper towel in the container, plastic bag, or tray to absorb moisture, otherwise you could end up with soggy muffins!
Can I Freeze Cinnamon Sugar Muffins?
Muffins generally freeze quite well, in a freezer safe container, for up to 3 months. We often make a double batch and freeze half.
They can be defrosted by leaving them out at room temperature. Alternatively, you can zap them in the microwave for around 15 seconds for a quick grab-and-go option!
Can I Use Whole Wheat Flour?
For this recipe, we haven’t tested whole wheat flour. It’s certainly possible to use it instead of the all-purpose flour, but the density of the muffin will be different.
These cinnamon sugar breakfast muffins are great to take on the go for a quick breakfast, have as an afternoon treat, or even dessert. They’re great served alongside vanilla ice cream!
Other Muffin Recipes
- Pumkin Nutella Muffin
- Blueberry Pancake Muffins
- Raisin Bran Muffins
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Lemon Cupcakes with Lavender Buttercream
- Homemade Carrot Cake Cupcakes
Other Spiced Cake Recipes
- Moist Delicious Cinnamon Raisin Quick Bread
- The Best Carrot Cake Bread
- Hummingbird Cake
- Pumpkin Sheet Cake
Cinnamon Sugar Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 egg
- 1 ¼ cups milk
- 6 tablespoons butter melted (cooled)
- 1 teaspoon vanilla
For the topping:
- ⅔ cup sugar
- 2 teaspoons cinnamon
- 5 tablespoons butter melted
Instructions
- Preheat oven to 350
- In large mixing bowl stir the flour, sugar, baking powder, salt, and nutmeg.
- In a separate bowl, whisk the egg with the milk. Slowly add melted butter and vanilla (see Notes).
- Pour the egg mixture into the flour mixture and stir until incorporated.
- Spray a 12-tin muffin tin with cooking spray.
- Spoon the batter into the muffin tins, about ⅔ full.
- Bake for 20 minutes or until lightly golden brown.
- While the muffins are cooling make the topping. In small mixing bowl, mix together the sugar and cinnamon. Keep the melted butter in a separate bowl.
- Take each warm muffin and place it upside down (top down) dipping it into the melted butter, then into the cinnamon sugar mixture. Place on plate and repeat with remaining muffins.
Notes
- Let melted butter cool slightly before adding to the egg and milk. Add a tablespoon and stir, then slowly add remaining melted butter stirring then entire time. This will help prevent the egg from curdling.
- If making mini muffins, bake for 12-14 minutes.
Nutrition
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