Warm and fragrant, Cinnamon Sugar Muffins are the perfect treat for cozy mornings or a sweet afternoon pick-me-up.
This recipe captures a comforting bakery-style taste right from your oven.
Delicate, tender muffins coated in buttery cinnamon sugar make this Jamie Oliver-inspired recipe an instant favorite for any breakfast table or coffee break.
Key Ingredients for Cinnamon Sugar Muffins
All-purpose flour – Provides the structure for fluffy, tender muffins.
Sugar – Adds sweetness to the batter and creates a crisp cinnamon sugar topping.
Baking powder – Ensures the muffins rise beautifully with a light texture.
Salt – Balances the sweetness and enhances flavor.
Nutmeg – Lends a subtle warmth that complements the cinnamon topping.
Milk – Keeps the muffins moist and tender.
Egg – Binds the batter for a light, airy crumb.
Butter – Adds rich flavor to the batter and helps the topping stick perfectly.
Vanilla extract – Gives a warm, aromatic sweetness.
Ground cinnamon – Stars in the topping, creating a classic flavor pairing with sugar.
How to Make Cinnamon Sugar Muffins
Begin by combining the dry ingredients, then whisk the wet ingredients separately.
Gently fold the wet into the dry mixture until just combined lumps are welcome!
Fill your muffin tin, bake until golden and fluffy, then finish with a dip in melted butter and a roll in cinnamon sugar for that irresistible crunch.
Recipe Tips
To ensure Cinnamon Sugar Muffins stay soft, avoid overmixing the batter.
The topping sticks best if the muffins are warm, so dip them right after baking.
For a deeper flavor, try adding a pinch of cinnamon to the batter itself or swap nutmeg for allspice for a twist.
How to Store Leftover Cinnamon Sugar Muffins
Store Cinnamon Sugar Muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them without the topping for up to two months.
Reheat in a warm oven, then dip again in fresh melted butter and cinnamon sugar to revive their bakery-fresh finish.
Frequently Asked Questions
Can I use whole wheat flour?
Yes, substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Can these muffins be made ahead?
Bake the muffins a day in advance but add the cinnamon sugar topping just before serving for best texture.
Why is my muffin batter lumpy?
A slightly lumpy batter prevents overmixing, which keeps muffins light and tender.
Can I add extras to the batter?
Chopped nuts or mini chocolate chips are delicious additions that pair well with cinnamon sugar.
Cinnamon Sugar Muffins
Ingredients
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/3 cup butter melted
- 1/4 teaspoon nutmeg
- 1 egg beaten
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- For the Cinnamon Topping
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
- 1/2 cup sugar
Instructions
- Preheat the oven to 175°C.
- Prepare a muffin tin by greasing it lightly or lining with paper cases. In a mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg, whisking until well blended.
- In a separate bowl, whisk together the milk, beaten egg, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and gently stir until just combined; the batter should remain slightly lumpy to ensure tenderness.
- Spoon the batter evenly into the muffin cups, filling each about two-thirds full. Bake for 20–25 minutes, or until a toothpick inserted in the center emerges clean. While the muffins are baking, combine the sugar and ground cinnamon for the topping in a small bowl.
- Once baked, remove the muffins from the tin while warm. Dip the tops of each muffin first into the melted butter, then coat generously with the cinnamon sugar mixture.
- Serve warm or allow to cool to room temperature.