Name: Cinnamon Sugar Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/4 tsp ground cinnamon; 1/2 cup granulated sugar; 1/4 cup unsalted butter, melted; 1/4 cup vegetable oil; 1 large egg; 1/2 cup milk; 1 tsp vanilla extract; For the topping:; 1/4 cup granulated sugar; 1 tsp ground cinnamon; 3 tbsp unsalted butter, melted

I’m immediately drawn to this muffin recipe because it delivers a delightful mix of soft, moist cake and a sweet, cinnamon-sugar crust that’s perfect for breakfast, brunch, or a cozy snack. The simple ingredients and short prep time make it a go-to for busy mornings or comforting treats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

280 g (2 cups) all-purpose flour (dip and sweep)
1 Tbsp baking powder
Pinch of salt (optional)
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs, room temperature
150 g (¾ cup) granulated sugar
180 g (¾ cup) milk, room temperature
115 g (½ cup) unsalted butter, melted
1 tsp pure vanilla extract
Cinnamon Sugar Topping:
- 50 g (¼ cup) granulated sugar
- 1½ tsp ground cinnamon
- 28 g (2 Tbsp) unsalted butter, melted

directions

I preheat the oven to 375 °F (190 °C) and line a 12‑cup muffin tin with paper liners.
I whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
In a separate bowl, I whisk the eggs with sugar until combined, then stir in melted butter, milk, and vanilla.
I pour the wet mixture into the dry ingredients and stir until just combined—being careful not to overmix.
I divide the batter evenly among the muffin cups, filling each with just over three tablespoons.
I bake for about 14 minutes, or until a toothpick inserted in the center comes out clean, checking around the 13‑minute mark as oven times may vary.
While the muffins rest in the pan for 5 minutes, I make the cinnamon sugar by stirring together sugar and cinnamon.
I dip the tops of the muffins into melted butter, then into the cinnamon sugar mixture to coat them.

Servings and timing

Servings: Makes 12 muffins
Prep Time: About 10 minutes
Cook Time: Around 15 minutes
Total Time: Approximately 25 minutes

Variations

I might try some fun twists:

Gluten‑free option: Use a 1:1 gluten‑free flour blend.
Extra spice: Add a pinch of cardamom or cloves to the batter.
Dairy‑free version: Substitute milk with almond or oat milk and use vegan butter.
Add‑ins: Fold in a handful of chopped nuts or chocolate chips for texture.

storage/reheating

I store muffins without the cinnamon sugar topping at room temperature in an airtight container for up to 3 days. If they’re already coated, I can keep them in the fridge for up to 5 days or freeze for 2 months. To enjoy them later, I let them thaw and reheat briefly to refresh the topping.

FAQs

Can I use this batter for mini muffins?

I definitely can—just reduce the baking time to about 8–10 minutes and adjust fillings accordingly.

What’s the best way to prevent muffins from sticking?

I always use non-stick liners and fill them to the top, which helps with easy removal.

Can I prepare the batter ahead?

I can mix the batter and refrigerate it briefly, but I’d prefer to bake right away for fluffier muffins.

Can I skip the cinnamon sugar topping?

Absolutely—it’s still delicious plain or I might dust them with powdered sugar instead.

How do I keep the topping crunchy?

I let the muffins cool completely before dipping to help the cinnamon sugar adhere and stay crisp.

Conclusion

I love how these Cinnamon Sugar Muffins come together quickly with pantry staples and deliver that cozy, sweet crunch with every bite. Whether I’m easing into the morning or need a comforting afternoon pick-me-up, these muffins always hit the spot.