Whether it be cinnamon sugar or glazed these Cinnamon Muffins are the perfect breakfast recipe. Easy, tasty, filling and fun. You can’t stop at just one.
I love Cinnamon Muffins, they are one muffin that I make a lot of the time and we like to do mixed toppings on them because some of my family likes cinnamon sugar and some like glazed.
So the only answer to solve that is to do half and half for the batch. I’m more of a glazed person myself, but I love the simple cinnamon sugar as well.
Let’s just say whatever way you take them This Cinnamon Muffin Recipe its a winner. They taste like donuts, which I absolutely love, so they could be Donut Muffins as well.
But I simply just call them Cinnamon Muffins to make things simpler and not confuse people. But one thing for sure is that a they do not last long in this house.
Muffins are one of my go-to breakfast staples for the family because they are usually quick and easy, and tons of different flavors, plus everyone loves them.
Some of my other favorite muffin recipes we have on our site include Brown Sugar Oat Muffins, Banana Chocolate Chip Muffins and Glazed Orange Muffins!
WHY THIS RECIPE WORKS:
- With the option of two different toppings included you can pick and choose or do both like me.
- You can easily double this batch to serve more people or bring to functions.
- That have easy pantry staple ingredients so you don’t have to go out and try to find something special!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Granulated sugar
Butter
Nutmeg
Cinnamon
Buttermilk
Vanilla
Cake flour
Baking soda
Salt
Powdered sugar
Half and half
HOW TO MAKE CINNAMON MUFFINS, STEP BY STEP:
- Preheat the oven to 425 degrees F and line a muffin pan with liners and set aside.
- In a large bowl, mix together the sugar, melted butter, nutmeg, and cinnamon.
- Stir in the buttermilk and vanilla until fully incorporated.
- Add in the cake flour, baking soda, and salt and mix just until combined.
- Let the batter rest at room temperature for 15 minutes.
- Portion out the batter evenly into the muffin liners, about 3 to 4 tablespoons each. I like to use a medium cookie scoop for this and you’ll use two scoops per muffin.
- Bake for 7 minutes then reduce the temperature to 375 degrees F and bake for an additional 12 to 15 minutes until a cake tester or toothpick comes clean from the center of the muffins.
- Let the muffins cool in the pan for 20 to 30 minutes before removing and topping.
- Prepare the glaze by mixing together the powdered sugar, vanilla, and half and half until smooth, then dip the muffins in it and let them sit until the glaze has hardened about 30 minutes.
- Or brush the tops of the muffins with melted butter and dip them in cinnamon sugar and enjoy right away.
How easy is that?! I mean there is some sitting involved but that is to ensure that they are cool enough to handle and for this batter we like to let it rest for a bit.
DO I HAVE TO USE BUTTERMILK?
We prefer buttermilk in this recipe, but you don’t need to use it you can substitute it with whatever milk you have on hand. Buttermilk is easily able to be made from regular milk.
To do this place your milk in a measuring cup (1 cup milk as the recipe calls for) and add 1 Tbs vinegar or lemon juice and let it sit 5-10 minutes and stir, then you get buttermilk! Super simple.
DO I HAVE TO USE CAKE FLOUR?
We like to use cake flour in this recipe for texture, but all-purpose flour can be substituted if you do not keep cake flour on hand. I know a lot of people don’t unless you are an avid baker.
So if you do not have cake flour do not fret you are still able to make these delicious Cinnamon Muffins with all-purpose flour as well!
Just look at that cinnamon sugar topping, its just calling your name and screaming to you MAKE ME! It is for me and this is what we are making this weekend, everyone is already excited.
HOW TO STORE:
To storer this Cinnamon Muffin Recipe, place in an airtight container and they can stay at room temperature for up to 5 days.
These can also be frozen, to do that we like to wrap muffins individually in plastic wrap and place in a freezer bag where they will keep for up to 3 months.
Let defrost on countertop before consuming, if you store them untapped you can heat up in the microwave to get them slightly warm.
TIPS AND TRICKS:
- The glaze and cinnamon sugar amounts are enough to top 12 muffins, reduce by half if doing both on one batch.
- All-purpose flour can be used instead of cake flour in this recipe.
- If you forgot to let your buttermilk get to room temperature, you can warm it up in the microwave for 15 seconds.
- If making as mini muffins, bake time should be around 10 minutes.
- The muffins need to rest at room temperature so that the batter thickens and the crumb has a better texture after baking.
- These can be frozen, see my tips above.
- You can make your own buttermilk if you don’t have any (tips above) or any milk can be used in replacement.
If you are looking for a fun and easy recipe for breakfast then I really highly suggest you try these Cinnamon Muffins, you won’t regret it!
If you like this recipe you might also like:
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Cinnamon Sugar Muffins
Ingredients
Muffins:
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- 2 cups cake flour
- 1 tsp baking soda
- 1 teaspoon salt
Glaze:
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 Tbs half and half
Cinnamon Sugar Topping:
- 2 Tbs salted butter melted
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 425 degrees F and line a muffin pan with liners and set aside.
- In a large bowl, mix together the sugar, melted butter, nutmeg, and cinnamon.
- Stir in the buttermilk and vanilla until fully incorporated.
- Add in the cake flour, baking soda, and salt and mix just until combined.
- Let the batter rest at room temperature for 15 minutes.
- Portion out the batter evenly into the muffin liners, about 3 to 4 tablespoons each. I like to use a medium cookie scoop for this and you’ll use two scoops per muffin.
- Bake for 7 minutes then reduce the temperature to 375 degrees F and bake for an additional 12 to 15 minutes until a cake tester or toothpick comes clean from the center of the muffins.
- Let the muffins cool in the pan for 20 to 30 minutes before removing and topping.
- Prepare the glaze by mixing together the powdered sugar, vanilla, and half and half until smooth, then dip the muffins in it and let them sit until the glaze has hardened about 30 minutes.
- Or brush the tops of the muffins with melted butter and dip them in cinnamon sugar and enjoy right away.
Notes
- Nutrition is calculated with just glaze topping.
- The glaze and cinnamon sugar amounts are enough to top 12 muffins, reduce by half if doing both on one batch.
- All-purpose flour can be used instead of cake flour in this recipe.
- If you forgot to let your buttermilk get to room temperature, you can warm it up in the microwave for 15 seconds.
- If making as mini muffins, bake time should be around 10 minutes.
- The muffins need to rest at room temperature so that the batter thickens and the crumb has a better texture after baking.
- These can be frozen, see my tips above.
- You can make your own buttermilk if you don't have any (tips above) or any milk can be used in replacement.
Nutrition
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