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Cinnamon Sugar Breakfast Muffins

Fluffy, tender muffins coated in a delightful mix of cinnamon and sugar, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter (melted)
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon Sugar Topping
  • 2 tablespoons sugar plus extra for sprinkling
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin or line it with muffin liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
  3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Make sure not to overmix; a few lumps are okay!
  5. Evenly distribute the batter into the muffin cups, filling each about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  2. While the muffins are baking, mix together a couple of tablespoons of sugar and a sprinkle of cinnamon in a small bowl.
  3. As soon as the muffins come out of the oven, brush the tops with a bit of melted butter and generously sprinkle the cinnamon sugar mix on top.
  4. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
  5. Enjoy them warm or at room temperature!

Notes

Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze for up to three months. To reheat, thaw overnight and microwave for about 15-20 seconds.