Cooking Time & Servings
Prep Time: 10 minutes
Bake Time: 18–20 minutes
Total Time: ~30 minutes
Servings: 12 muffins
Ingredients
For the Muffins:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, melted
½ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup milk (whole or 2%)
½ cup sour cream or Greek yogurt
For the Cinnamon Sugar Coating:
¼ cup unsalted butter, melted
½ cup granulated sugar
1 tsp ground cinnamon
How to Make Cinnamon Sugar Muffins
Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a large bowl, whisk melted butter, sugar, and brown sugar until smooth. Add eggs and vanilla; whisk until combined. Stir in milk and sour cream.
Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix—batter should be slightly lumpy.
Bake: Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Prepare Coating: In a small bowl, combine sugar and cinnamon. Place melted butter in another small bowl.
Coat Muffins: Once muffins have cooled slightly (5–10 minutes), brush or dip tops in melted butter, then roll in the cinnamon sugar mixture.
Serve: Enjoy warm, or let them cool completely before storing.
Notes
For a healthier twist, swap half the flour with whole wheat flour.
These muffins freeze well—store in an airtight bag for up to 2 months. Reheat in the microwave before serving.
You can add a pinch of nutmeg to the batter for extra flavor depth.
Best enjoyed within 2–3 days at room temperature.
FAQs
Q: Can I make these muffins ahead of time?
Yes! Bake, cool, and store in an airtight container. Add the cinnamon sugar coating just before serving for best texture.
Q: Can I use oil instead of butter?
Yes, vegetable or canola oil works, but butter gives a richer flavor.
Q: Can I make mini muffins?
Absolutely—just reduce the baking time to 10–12 minutes.
Q: How do I make them dairy-free?
Use almond milk or oat milk, and replace butter with vegan butter or coconut oil.
Nutrition (Per Muffin, Approximate)
Nutrient Amount
Calories 220
Protein 3g
Fat 10g
Saturated Fat 6g
Carbohydrates 30g
Sugar 16g
Fiber 1g
Sodium 180mg
