Cinnamon Muffins
Warm, bakery-soft cinnamon muffins with a sparkly cinnamon-sugar top. Made from pantry staples, these mix-and-bake muffins are perfect for breakfast, brunch, school lunches, or make-ahead snacks—and they freeze beautifully.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup milk (or buttermilk for extra tenderness)
- 1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract (alcohol-free/halal preferred)
- 2 tablespoons granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg (if using).
- In a medium bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until the last streak of flour disappears; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds to three-quarters full.
- In a small bowl, mix the topping sugar and cinnamon. Sprinkle over each muffin.
- Bake 15–18 minutes (18–22 minutes if cups are fuller) until the tops spring back and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 170mgFiber: 1gSugar: 12g
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