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Cinnamon Sugar Muffins

These soft, tender muffins feature a warm cinnamon flavor with a crunchy, caramelized cinnamon sugar topping. Baked until golden and fragrant, they have a crackly crust and moist interior, perfect for nostalgic mornings or cozy snacks. The process involves mixing batter, filling muffin tins, and sprinkling the cinnamon sugar crust before baking to achieve a delightful contrast of textures.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup melted butter
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract optional
  • ¼ cup granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • Ice cream scoop or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it well to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a light, airy base for your muffins.
  3. In a separate bowl, melt the butter and then whisk in the milk, egg, and vanilla extract until the mixture is smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk until just combined. Do not overmix; some lumps are fine and help keep the muffins tender.
  5. Using an ice cream scoop or spoon, divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
  6. In a small bowl, mix together the additional sugar and ground cinnamon to make your cinnamon sugar topping.
  7. Sprinkle a generous teaspoon of the cinnamon sugar mixture over each muffin, pressing lightly to help it adhere to the batter.
  8. Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should be crackly and fragrant.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool slightly, allowing the cinnamon sugar crust to set.
  10. Once cooled slightly, enjoy these warm or at room temperature. The crackly cinnamon sugar crust paired with the soft crumb makes every bite nostalgic and comforting.

Notes

For an extra aromatic touch, sprinkle a little more cinnamon on top before baking. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.