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Cinnamon Sugar Muffins

These Cinnamon Sugar Muffins are light, fluffy, and coated in buttery cinnamon sugar for a donut-like treat. Easy to make in under 30 minutes, they’re perfect for breakfast, brunch, or freezing for later
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 12
Calories 231 kcal

Ingredients
  

For the Muffins

  • 2 cup flour all-purpose
  • 1 Tbsp baking powder
  • 1 tsp cinnanmon
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 3/4 cup granulated sugar
  • 2 eggs large
  • 1 cup whole milk
  • 2 tsp vanilla extract

For the Cinnamon Sugar Coating

  • 1/2 cup butter melted
  • 1/2 cup granulated sugar
  • 1 tbsp cinnamon

Instructions
 

  • Preheat oven to 350FInstruction Media
  • Grease a 12 muffin tin or line with paper liners

Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, salt and cinnamon

Combine Wet Ingredients

  • In a large bowl, whisk melted butter and sugar together
  • Add eggs, milk and vanilla extract, mixing well until combined

Make Batter

  • Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix

Bake

  • Divide batter evenly into the 12 muffin tins, filing each one about 3/4 full
  • 18-22 minutes or until a toothpick inserted comes on clean
  • Let muffins cool slightly

Coating

  • In a small bowl mix sugar and cinnamon
  • Dip each warm muffin into melted butter, then roll in the cinnamon sugar mixture

Serve

  • Enjoy warm or store in an airtight contained for up to 3 days

Notes

Tips: 
  1. You can use a mini muffin tin instead for bite-sized cinnamon sugar muffins. Bake for 10-12 minutes or until toothpick comes on clean
   2. Add a drizzle of maple syrup or a dusting of powdered sugar for extra indulgence.
   3. You can freeze leftover muffins for up to 2-3 months. I recommend wrapping each on individually with sara wrap and then place them in a container or ziplock freezer bag for storage.