Cinnamon Sugar Muffins are the perfect sweet treat for breakfast or brunch. Make this recipe for moist muffins with swirls of sugar and cinnamon!
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If you’ve been a reader of The Busy Baker for awhile now you’ll already know how much we love muffins over here. There’s almost nothing I love baking more than muffins, and this cinnamon muffin recipe is my latest favourite. These moist muffins are easy to make for a simple sweet snack to share with family and friends!
I love baking muffins so much, in fact, that I’ve created a No Fail Muffin Baking Course with all my favourite secrets, tips and tricks to get your homemade muffins into tip top shape! I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW.
These Cinnamon Sugar Muffins are truly SO easy to make, and they make a delicious addition to any coffee break, breakfast or brunch buffet. They’re simple, sweet, and you’re going to love them! Looking for more delicious muffin recipes? You’ll LOVE these Apple Carrot Ginger Muffins and these Best Ever Blueberry Streusel Muffins!
How to make perfect cinnamon sugar muffins
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Add in your favourite things! Like chocolate chips? Throw in a handful (or three)! Nuts, dried fruit and chocolate make great add-ins to your favourite muffin recipes. Usually 3/4 cup of add-ins for a 12-muffin recipe is a good ration to follow.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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Looking for a basic Banana Muffin Recipe? Try my BEST EVER BANANA MUFFINS
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I hope you love this delicious cinnamon muffin recipe as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
Recipe Video
Watch the video below to see exactly how I make this sweet dessert. You can find more delicious recipe videos on my YouTube channel
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Cinnamon Sugar Muffins
Recipe: Equipment
Recipe: Ingredients
For the muffins:
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin tin with paper liners, enough for 8 muffins.
- Add the flour, baking powder, salt, and sugars to a large bowl and whisk together to combine.
- Measure the milk and vegetable oil into a large measuring cup, adding the egg and whisking until all the wet ingredients are combined.
- Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
- Combine the sugar and cinnamon for the cinnamon sugar topping.
- Add one tablespoon of muffin batter to each of the 8 muffin cups. Top with a sprinkle of the cinnamon sugar.
- Add another tablespoon of batter and some more cinnamon sugar. Repeat until the muffin cups are about 3/4 full and top the muffins with the remaining cinnamon sugar.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 to 25 minutes or until the tops of the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.
- Let the muffins cool completely in their tins before enjoying.
Recipe: Notes
Storage Instructions
These muffins will keep in an airtight container for several days at room temperature.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Great muffins, but it only made six.
What size muffin pan are you using?
Good recipe! Who in the world only makes 8 muffins tho??? I doubled it and it made 12 nice muffins with big fluffy muffin tops. Deelish. I put the cinnimon sugar on top after dipping in butter instead of baking it into the muffins 👍 Thankyou for the recipe much appreciated 🙂
We’re so happy you enjoyed them! You’re right…8 muffins are definitely not enough 😂 Thank you for taking the time to leave your feedback!