If there’s one recipe that makes your kitchen smell like pure coziness, it’s these Cinnamon Sugar Muffins. They’re light, fluffy, and rolled in a sweet cinnamon-sugar coating that makes them taste just like a donut—but easier! No frying, no fuss. Just simple baking with ingredients you probably already have in your pantry.
These muffins are perfect for breakfast, snack time, or a sweet treat in lunchboxes, and they’re super kid-friendly. I’ve been making these for years and they’re always a hit with everyone from toddlers to grandparents. The best part? They’re ready in under 30 minutes!
What You’ll Need
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (optional, but adds great flavor)
- ½ cup whole milk
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Pro Tips for First-Timers (Especially with Kids!)
🧁 Don’t Overmix – Stir just until the batter comes together. Overmixing = dense muffins.
🧈 Coat While Warm – Dip them in butter and roll in cinnamon sugar while they’re still warm for the best flavor and texture.
👧 Let the Kids Help – Rolling warm muffins in cinnamon sugar is a super fun job for little hands!
🍩 Mini Muffins = More Fun – Try this recipe in a mini muffin tin for adorable, bite-sized treats.
🧊 Freeze & Toast – Freeze extras and pop them in the toaster oven for a warm, weekday treat.
Tools You’ll Need
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Muffin tin (standard or mini)
- Paper liners or non-stick spray
- Pastry brush or spoon (for butter)
Substitutions & Variations
🌾 Gluten-Free – Use a 1:1 gluten-free baking flour
🥛 Dairy-Free – Use plant-based butter and oat or almond milk
🍫 Make it Chocolatey – Add mini chocolate chips to the batter!
🍎 Add Fruit – Fold in diced apples or blueberries for a fruity twist
Make-Ahead Tips
- Mix dry ingredients the night before
- Baked muffins stay fresh in an airtight container for 2–3 days
- Freeze after coating and reheat in the oven or toaster when ready to eat
How to Make Cinnamon Sugar Muffins
Step 1: Preheat Oven & Prep Tin
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease with non-stick spray.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together milk, melted butter, egg, and vanilla.
- Pour wet ingredients into dry and stir until just combined—do not overmix.
Step 4: Fill & Bake
- Divide batter evenly into muffin cups—about ¾ full.
- Bake for 15–18 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack.
Step 5: Cinnamon Sugar Topping
- While muffins are still warm, brush with melted butter.
- Roll tops in a bowl of cinnamon sugar until well coated.
Leftovers & Storage
- Store in an airtight container at room temp for 2–3 days
- Freeze for up to 2 months—reheat in toaster oven for fresh-baked taste
- Don’t refrigerate—muffins dry out faster in the fridge
Final Thoughts
These Cinnamon Sugar Muffins are a true classic—soft, buttery, and coated in sweet cinnamon goodness. They’re the kind of recipe you’ll want to make again and again, and they’re perfect for little helpers in the kitchen. Whether it’s a lazy Saturday breakfast or a treat for after school, this recipe always delivers smiles.
💬 Let me know if you gave them a try! Did your kids help out? Did you go for mini muffins or full-size? I’d love to hear how they turned out! Happy baking! 🧁💕
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