Cinnamon Sugar Muffin

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Author: yumenjoy
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Comments: 5
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Overall Rating: 4.8 / 5.0
Cinnamon Sugar Muffin
⏱️ cook time 35 minutes
🍽️ servings 12
⚡ Difficulty easy

intro

Soft, tender domed muffins coated in buttery cinnamon sugar, with a warm spiced crumb—perfect for cozy breakfasts or sweet casual snacks.

Ingredients

All-purpose flour 240g (2 cups)
Whole milk 180ml (3/4 cup)
Unsalted butter (melted, divided) 113g (1 stick / 8 tablespoons)
Ground cinnamon (divided) 10g (approx 4 teaspoons total: 1 tsp for batter, 3 tsp for topping)
Granulated sugar (divided) 200g (1 cup total: 1/2 cup for batter, 1/2 cup for topping)
Large egg (room temperature) 1 unit (approx 50g)
Baking powder 10g (2 teaspoons)
Baking soda 1g (1/4 teaspoon)
Fine sea salt 3g (1/2 teaspoon)
Pure vanilla extract 5ml (1 teaspoon)

Steps

1

Prep Oven and Muffin Tin

Preheat your oven to 200°C (400°F) with a rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick spray or a thin butter coating to prevent sticking.

Step 1
step1：Prep Oven and Muffin Tin
2

Whisk Dry Batter Ingredients

In a large mixing bowl, combine 240g (2 cups) all-purpose flour, 100g (1/2 cup) granulated sugar, 10g (2 tsp) baking powder, 1g (1/4 tsp) baking soda, 3g (1/2 tsp) fine sea salt, and 2.5g (1 tsp) ground cinnamon. Whisk vigorously for 30 seconds to evenly distribute leavening and spices, breaking up any flour or cinnamon clumps.

Step 2
step2：Whisk Dry Batter Ingredients
3

Mix Wet Batter Ingredients

In a separate medium bowl, whisk together 1 room-temperature large egg, 180ml (3/4 cup) whole milk, 56g (4 tbsp, half the total) melted and slightly cooled unsalted butter, and 5ml (1 tsp) pure vanilla extract. Whisk for 20 seconds until completely smooth, with no visible streaks of unincorporated egg.

Step 3
step3：Mix Wet Batter Ingredients
4

Fold and Portion Batter

Pour the full wet ingredient mixture into the dry ingredient bowl. Use a rubber spatula to fold gently just until no dry flour streaks remain; do not overmix (small lumps are normal and produce tender muffins). Scoop 60ml (1/4 cup) of batter into each lined muffin cup, filling each roughly 2/3 full to leave room for rising.

Step 4
step4：Fold and Portion Batter
5

Bake Muffins Until Golden

Place the muffin tin on the middle oven rack and bake for 18-20 minutes at 200°C (400°F). Test doneness by inserting a wooden toothpick into the center of a middle muffin: it should come out with 1-2 moist crumbs attached, not wet batter. Remove from oven and let muffins rest in the tin for 5 minutes before moving to a wire rack.

Step 5
step5：Bake Muffins Until Golden
6

Make Cinnamon Sugar Coating

While muffins cool slightly, prepare the topping: in a shallow wide bowl, stir together the remaining 100g (1/2 cup) granulated sugar and 7.5g (3 tsp) ground cinnamon until evenly mixed, with no dark cinnamon clumps. Pour the remaining 57g (4 tbsp) melted, slightly cooled butter into a second shallow bowl.

Step 6
step6：Make Cinnamon Sugar Coating
7

Coat Muffins and Serve

Working one warm muffin at a time, dip the top and all sides first in melted butter, letting excess butter drip off for 2 seconds, then roll generously in the cinnamon sugar mixture to coat all buttered surfaces evenly. Set coated muffins back on the wire rack for 2 minutes to set before serving warm.

Step 7
step7：Coat Muffins and Serve

Tips

1.Avoid overmixing the muffin batter: overstirring develops gluten in the flour and leads to tough, dense muffins instead of light, fluffy ones; small, pebbly lumps in the batter are ideal.
2.Coat muffins during the 5-minute post-bake warm window (not piping hot straight from the oven) so the butter adheres properly and the cinnamon sugar sticks evenly without sliding off.
3.Store leftover cooled muffins in an airtight container at room temperature for up to 3 days; reheat for 10 seconds in the microwave before serving to restore their soft, fresh-baked texture.

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Cinnamon Sugar Muffin:Frequently Asked Questions

1.Why didn’t my muffins get the tall, domed top described in the recipe? ▾
Flat, sunken tops usually come from overmixed batter (which develops tough gluten that deflates as it bakes) or an oven that wasn’t fully preheated to 375°F when you loaded the tin. Skip opening the oven door for the first 15 minutes of baking, and mix only until dry ingredients are just moistened—small lumps in the batter are totally normal and welcome.
2.Can I use plant-based milk instead of whole milk for this recipe? ▾
Absolutely! Unsweetened oat milk is the best 1:1 swap, as it has a similar creamy texture and neutral flavor that won’t overpower the warm cinnamon notes. Almond or soy milk work too, but add 1 extra teaspoon of melted butter to the batter to compensate for their lower fat content, so your muffins stay tender rather than dry.
3.How do I get the cinnamon sugar coating to stick evenly to every muffin? ▾
Don’t wait for muffins to cool fully! About 2 minutes after pulling them from the oven, when they’re cool enough to handle, brush every surface—top, sides, and the little nooks around the base—with reserved melted butter, then roll immediately in the cinnamon sugar. The warm, buttered surface grabs the coating evenly so you don’t get bare patches.
4.Can I make these muffins gluten-free for friends with dietary restrictions? ▾
You can! Swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum (skip blends formulated only for bread, as they’ll make dense muffins). Keep all other measurements identical, and let the batter rest 5 minutes before scooping to let the flour absorb moisture for a soft, non-gritty crumb.
5.How should I store leftover muffins to keep them soft and fresh? ▾
Wait for muffins to cool completely first, then tuck them into an airtight container lined with a paper towel to catch excess moisture (this prevents the cinnamon sugar coating from turning soggy). Store at room temperature for up to 3 days, and skip the fridge—cold, dry air dries out baked muffins far faster than counter storage.
6.My cinnamon sugar coating gets soggy after a day. What am I doing wrong? ▾
Soggy coating almost always comes from coating muffins when they’re piping hot (trapping steam under the sugar layer) or storing them before they’re fully cooled. For make-ahead prep, bake and store muffins uncoated, then brush with butter and roll in cinnamon sugar right before serving for a crisp, even coating every time.
7.Can I add mix-ins like blueberries or chocolate chips to the batter? ▾
Absolutely! Fold in up to 1 cup of add-ins right at the end of mixing, after you’ve combined wet and dry ingredients. Toss blueberries, chocolate chips, or chopped nuts in a light dusting of all-purpose flour first to keep them from sinking to the bottom of the tin, so you get evenly distributed bites all the way through.
8.Do I need paper muffin liners, or can I grease the tin directly? ▾
Either method works great! If you skip liners, generously grease every cup (including the flat rim around the top, since these muffins dome over as they bake) with softened butter or nonstick baking spray. Muffins baked directly in a greased tin have slightly crispier edges, while lined muffins have softer, more tender sides all around.
9.Can I freeze these muffins for quick make-ahead breakfasts? ▾
These freeze beautifully! Let them cool completely, hold off on the cinnamon sugar coating, and tuck them into a labeled freezer bag with as much air pressed out as possible. They’ll keep for up to 3 months. Thaw at room temperature for 30 minutes, then coat in melted butter and cinnamon sugar for that just-baked, cozy taste.

Comments (5)

1 week ago

Made these for our neighborhood potluck last weekend and people were begging for the recipe! My kids loved them so much they asked me to make a second batch for their after-school snacks this week. The cinnamon sugar crust is so perfectly crispy on top and the muffin itself is so fluffy, not dry at all. Cook time was totally spot on at 35 minutes, I didn’t have to adjust my oven temp at all. SO good, will absolutely make again!

2 hours ago

Wait, can I use regular granulated sugar if I don’t have coarse sugar for the topping? I’ve been nervous to try muffin recipes because I always mess them up, but this looks too easy to pass up!

30 minutes ago

Great question! Regular granulated sugar works perfectly for the topping, you won’t notice a huge difference in taste or texture at all. Since this recipe is super forgiving for new bakers, I bet yours will turn out amazing – let us know how they go if you give them a try!

3 days ago

These are the perfect pairing for my morning latte! I did end up adding a tiny splash of vanilla extract to the batter because I love that extra warm flavor, and it worked so well. My only tiny note is that my muffins stuck a little to the paper liners – any tips for that next time?

2 days ago

I had the same issue the first time I made them! I sprayed my liners with a tiny bit of nonstick spray before pouring the batter in the second batch, and zero sticking after that. Total game changer!

2 days ago

So glad you enjoyed the muffins, and love the vanilla add-in! @MidwestMamaLiz is totally right about the nonstick spray trick – you can also let the muffins cool in the tin for 5-10 minutes before popping them out, which helps prevent sticking too.

yesterday

I’m usually a savory breakfast guy, but my girlfriend asked me to make these for our brunch date and I was shocked how much I loved them. The cinnamon sugar ratio is chef’s kiss, not too sweet so you don’t feel sluggish after eating. Pro tip: warm them up for 10 seconds in the microwave and slather with a little salted butter, *chef’s kiss*

5 minutes ago

Wait the salted butter tip is genius! I made these last week and ate them plain, I’m definitely trying that when I whip up another batch this weekend. Thanks for the hack!

2 weeks ago

OMG these cinnamon sugar muffins are a total weekday game changer! I made a double batch on Sunday, popped half in the freezer, and they reheat perfectly in 30 seconds in the microwave for quick grab-and-go breakfasts as part of my weekly meal prep. Saves me so much money on stopping for overpriced pastries at the coffee shop! The easy difficulty makes this so doable even when I’m being lazy on meal prep day, and my roommate raved about them too.