Cinnamon Muffins

Easy cinnamon muffins made with simple ingredients like flour, butter, and sugar, coated in a buttery cinnamon sugar topping. These quick homemade muffins are perfect for breakfast, brunch, or snacking. Soft texture, warm spice flavor, and ready in under 30 minutes—ideal for busy mornings or weekend baking.

Soft, fluffy, and coated in a buttery cinnamon-sugar blend, these cinnamon muffins are quick to make and full of cozy flavor. Perfect for breakfast, brunch, or a snack any time of day.

Ingredients

For the Muffins

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ¼ tsp ground nutmeg
• 5 Tbsp unsalted butter, melted (plus more for greasing the pan)
• 1 large egg, room temperature, lightly beaten
• ½ cup warm milk (low-fat or whole)

For the Cinnamon Sugar Coating

• ⅓ cup granulated sugar
• ¾ tsp ground cinnamon
• 3 Tbsp unsalted butter, melted

Instructions

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Lightly grease a 12-cup non-stick muffin tin with butter or cooking spray.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
3. Add Wet Ingredients:
   Stir in the warm milk, beaten egg, and 5 tablespoons of melted butter. Mix until just combined—batter should remain a little lumpy. Do not overmix.
4. Fill Muffin Tin:
   Spoon the batter evenly into the prepared muffin cups, filling each about 1/3 full.
5. Bake:
   Bake for 20–22 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes.
6. Make the Coating:
   In a small bowl, mix the sugar and cinnamon. In another bowl, melt the remaining 3 tablespoons of butter.
7. Coat the Muffins:
   While muffins are still warm, dip the tops briefly in melted butter, then roll or sprinkle generously with the cinnamon sugar mixture. Coat the sides if desired. Transfer to a wire rack to cool.

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Tips

• Use warm milk to help everything mix smoothly.
• Don’t overmix the batter—this keeps the muffins light and tender.
• Coat the muffins while they’re still warm so the cinnamon sugar sticks better.

Variations and Substitutions

• Replace nutmeg with cinnamon for a different spice profile.
• Use buttermilk instead of regular milk for extra moisture and tang.
• Add a teaspoon of vanilla extract for more flavor.
• For mini muffins, reduce baking time to 12–15 minutes.

FAQs

Can I make these muffins ahead of time?
Yes. They keep well in an airtight container at room temperature for 2–3 days. Reheat briefly before serving for best texture.

Can I freeze them?
Absolutely. Freeze uncoated muffins in a zip-top bag. Thaw and reheat, then coat in butter and cinnamon sugar before serving.

What kind of milk works best?
Whole milk gives the richest result, but low-fat or even non-dairy options will work.

Serving Suggestions

• Serve warm with a cup of coffee or tea.
• Pair with fruit or yogurt for a balanced breakfast.
• Great addition to a brunch spread or snack tray.

Why You’ll Love This Recipe

• Easy to make with basic pantry ingredients
• Warm cinnamon sugar coating adds nostalgic flavor
• Perfect texture—light, fluffy, and slightly crisp on top
• No mixer required—just a bowl and spoon