Cinnamon Sugar Muffins

Cinnamon sugar muffins are my ultimate morning comfort food, soft, tender, and topped with that irresistible crunchy cinnamon-sugar crust. With simple pantry ingredients and just about 30 minutes from start to finish.

Love More Dessert? Try My Gluten Free Cinnamon Roll Muffins or this Greek Yogurt Blueberry Muffins next.

Why You’ll Love This Recipe

These muffins are soft, fluffy, and coated in a buttery cinnamon-sugar topping that makes every bite feel warm and comforting. They’re easy to make with simple pantry ingredients and come together quickly, perfect for busy mornings or an afternoon treat. Enjoy them with a cup of coffee or straight from the oven for that cozy, bakery-style feel at home.

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Ingredient List

Dry Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1 cup milk (regular or plant-based)
• ½ cup vegetable oil or melted butter
• 1 large egg
• 2 teaspoons vanilla extract

Cinnamon Sugar Topping

• ⅓ cup granulated sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons melted butter (for brushing)

Variation Add-Ins (Optional)

Maple Cinnamon Sugar:

• 2 tablespoons maple syrup or ½ teaspoon maple flavoring

Apple Cinnamon Streusel:

• 1 medium apple, finely diced (about 1 cup)
• Optional streusel: ¼ cup brown sugar, ¼ cup flour, 2 tablespoons cold butter, ½ teaspoon cinnamon

Why These Ingredients Work

All-purpose flour gives these muffins their perfect tender structure—not too dense, not too cakey, just right.

Baking powder is our leavening hero here, creating those beautiful domed tops and light, fluffy texture.

Cinnamon in the batter infuses every bite with warm spice, while the cinnamon sugar topping adds that signature crunch and extra flavor boost.

Oil or melted butter keeps the muffins incredibly moist and tender for days. I love using melted butter for extra richness, but oil works beautifully too and makes them dairy-free!

Milk creates moisture and helps bind everything together. Any milk works—dairy, almond, oat, whatever you have!

Vanilla extract adds depth and enhances all those cozy cinnamon flavors.

The melted butter brush before topping is KEY—it helps that cinnamon sugar stick and creates an irresistible crispy-sweet crust.

Essential Tools and Equipment

• Standard 12-cup muffin pan
• Muffin liners or cooking spray
• Two mixing bowls (one large, one medium)
• Whisk
• Wooden spoon or rubber spatula
• Pastry brush (for the melted butter)
• Small bowl (for cinnamon sugar mixture)
• Measuring cups and spoons
• Toothpick (for testing doneness)

How To Make Cinnamon Sugar Muffins

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or give it a good spray with cooking spray. I always use liners because they make cleanup so easy and the muffins peel away beautifully!

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until everything is evenly distributed. This step only takes a minute but it’s important—you want that cinnamon mixed throughout so every muffin has perfect flavor.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together the milk, oil (or melted butter), egg, and vanilla extract until smooth and well combined. Make sure that egg is fully incorporated—no streaks!

Step 4: Gently Fold Wet into Dry

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. You’ll still see a few small lumps and that’s PERFECT! Overmixing is the enemy of tender muffins, so stop as soon as you don’t see any more dry flour streaks.

Step 5: Fill Those Muffin Cups

Divide the batter evenly among the 12 muffin cups, filling each about ⅔ to ¾ full. I like using a large cookie scoop or ice cream scoop for this—it makes them all uniform and looks so professional!

Step 6: Brush with Butter and Add the Magic Topping

In a small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Using a pastry brush, lightly brush the top of each unbaked muffin with melted butter. Then generously sprinkle the cinnamon sugar mixture over each one. Don’t be shy—this is what creates that amazing crunchy top!

Step 7: Add Your Variation (If Using)

For Maple Cinnamon: Drizzle about ½ teaspoon of maple syrup into the center of each muffin batter before baking.

For Apple Cinnamon: Gently fold the diced apples into the batter before scooping, or press a few apple pieces into the top of each muffin. If making streusel, combine the brown sugar, flour, butter, and cinnamon, then crumble over the tops instead of (or in addition to!) the cinnamon sugar.

Step 8: Bake to Golden Perfection

Slide the pan into your preheated oven and bake for 18–22 minutes, until the tops are golden brown and spring back when lightly touched. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Step 9: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes—this helps them set up and makes them easier to remove. Then transfer them to a wire rack.

You Must Know

Room temperature ingredients matter! While this recipe is forgiving, using milk and eggs that aren’t ice-cold helps everything combine smoothly and evenly. Just set them out for 20 minutes before you start.

Don’t skip the butter brush before the cinnamon sugar. I tried making these without it once and the topping just didn’t stick the same way. That little bit of melted butter is what creates that bakery-style crunchy top that everyone goes crazy for!

Personal Secret: I always make the cinnamon sugar topping with a little extra and keep it in a jar in my pantry. Then I can sprinkle it on toast, oatmeal, or whip up these muffins even faster next time!

Pro Tips & Cooking Hacks

• Test just one muffin first: Ovens vary, so check the center muffin at 18 minutes. If the toothpick comes out clean, they’re done!
• For extra-tall bakery-style tops: Fill the cups a bit fuller (about ¾ full) and bake at 375°F for the first 5 minutes, then reduce to 350°F for the remaining time.
• Use buttermilk instead of regular milk for extra tangy flavor and super tender crumb. Just add ½ teaspoon of baking soda to the dry ingredients if you do this.
• The biggest mistake? Overmixing the batter. Those lumps are your friends! Overmixed muffins turn out dense and tough instead of light and fluffy.
• Make them mini: Use a mini muffin pan and reduce baking time to 10-12 minutes. Perfect for parties or little hands!

Flavor Variations & Suggestions

Chocolate Chip Cinnamon: Fold in ½ cup of chocolate chips for a sweet surprise in every bite.

Orange Cinnamon: Add 1 tablespoon of orange zest to the batter and replace half the milk with fresh orange juice for a bright, citrusy twist.

Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking, or fold them right into the batter.

Cream Cheese Filled: Place a small cube of cream cheese in the center of each muffin before baking for a surprise creamy center.

Pumpkin Spice Version: Replace ½ cup of the milk with pumpkin puree and add ½ teaspoon of pumpkin pie spice to the dry ingredients.

Brown Butter Upgrade: Brown your butter before adding it to the wet ingredients for an incredible nutty, caramelized flavor.

Make-Ahead Options

The night before: Mix your dry ingredients in one bowl and wet ingredients in another, cover both, and refrigerate. In the morning, just combine them and bake! The muffins will be ready in 25 minutes.

Freeze the batter: Scoop batter into lined muffin tins and freeze solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.

Freeze baked muffins: Let them cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

Make the cinnamon sugar ahead: This topping keeps forever in an airtight container, so I always make a double batch!

Recipe Notes & Baker’s Tips

• Why did my muffins sink? This usually means overmixing or opening the oven door too early. Let them bake undisturbed for at least 15 minutes.
• Muffins stuck to the pan? Always let them cool for 5 minutes before removing. If using a greased pan instead of liners, make sure to grease really well, including the top surface around each cup.
• Want them even more moist? Try using ¾ cup milk and ¼ cup sour cream or Greek yogurt instead of all milk.
• No vanilla? No problem! You can skip it or use almond extract instead for a different flavor profile.

Serving Suggestions

These cinnamon sugar muffins are perfect for breakfast with your morning coffee or tea. I love serving them warm with a pat of butter that melts right into the fluffy center—pure heaven!

They’re also wonderful for brunch alongside scrambled eggs and fresh fruit, or as an afternoon snack with a glass of cold milk. For something really special, serve them with a drizzle of maple syrup, a dollop of whipped cream, or even a scoop of vanilla ice cream for dessert.

Pack them in lunchboxes, bring them to potlucks, or gift them to neighbors—they travel beautifully and everyone always asks for the recipe!

How to Store Your Cinnamon Sugar Muffins

Room temperature: Store in an airtight container at room temperature for up to 3 days. They’ll stay soft and delicious!

Refrigerator: These will keep for up to a week in the fridge, though the topping may soften slightly. Just warm them for a few seconds before eating to bring back that fresh-baked texture.

Freezer: Wrap individual muffins in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 3 months.

Reheating: Microwave for 15-20 seconds, or warm in a 300°F oven for 5-7 minutes. The microwave is faster, but the oven brings back that crispy cinnamon sugar top!

Allergy Information

Contains: Wheat (gluten), eggs, dairy (if using butter and regular milk)

Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Bob’s Red Mill or King Arthur work great!

Dairy-free: Use plant-based milk (almond, oat, soy) and vegetable oil instead of butter. For the topping, brush with melted coconut oil instead.

Egg-free: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or ¼ cup unsweetened applesauce.

Vegan: Use plant-based milk, vegetable oil, and a flax egg or applesauce replacement. Brush with melted coconut oil for the topping.

Questions I Get Asked A Lot

Can I use whole wheat flour instead of all-purpose?

You can! But I’d recommend using half whole wheat and half all-purpose for the best texture. 100% whole wheat can make them a bit dense. Add an extra tablespoon of milk if using whole wheat since it absorbs more liquid.

My muffins turned out dry—what happened?

This usually means they were overbaked or the batter was overmixed. Check them at 18 minutes, and remember that a few moist crumbs on the toothpick is perfect! Also make sure you’re measuring flour correctly—spoon it into the measuring cup and level it off rather than scooping directly from the bag.

Can I make these without the cinnamon sugar topping?

Absolutely! They’ll still be delicious, just not as sweet or crunchy on top. You could also swap the topping for a simple streusel or just brush with melted butter and sprinkle with coarse sugar.

How do I know when they’re done baking?

The tops should be golden brown and spring back when you gently press them. A toothpick inserted in the center should come out clean or with just a few moist crumbs—but not wet batter. They’ll also start to pull away slightly from the sides of the muffin cups.

Can I add blueberries or other fruit?

Yes! Gently fold in up to 1 cup of fresh or frozen blueberries, raspberries, or diced strawberries. If using frozen, don’t thaw them first or they’ll make the batter too wet. Toss them in a tablespoon of flour before folding in to prevent sinking.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear which variation is your favorite.