Description
Tender, fluffy cinnamon sugar muffins with a crispy sweet topping that tastes just like the bakery version. Made with simple pantry ingredients, these easy breakfast muffins are perfect for busy mornings, brunch gatherings, or anytime you need a warm, comforting treat. Includes maple and apple cinnamon variations!
Ingredients
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
Instructions
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!
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.
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!
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.
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!
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!
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.
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American