Whether it be cinnamon sugar or glazed, these Cinnamon Muffins are the perfect breakfast recipe. Easy, tasty, filling and 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 iis a winner. They taste like donuts, which I absolutely love – mouthwatering!
Muffins are one of my go-to breakfast staples for the family because they are usually quick and easy, and have tons of different flavor options, plus everyone loves them.
If you are looking for the best muffin recipe that you can have 2 ways, then you need these Cinnamon Muffins!
Some of my other favorite breakfast recipes we have on our site include: Old Fashioned Donuts, Chocolate Chip Scones and Cinnamon Crescent Rolls.
WHY THIS RECIPE WORKS:
- With the option of two different toppings, you can pick and choose or do both like me.
- You can easily double this recipe to serve more people.
- 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 paper liners. Set aside.
- In a large bowl, mix together the sugar, melted butter, nutmeg, and cinnamon.
- Then, stir in the buttermilk and vanilla until fully incorporated.
- Add in the cake flour, baking soda, and salt and mix until just 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 oven temperature to 375 degrees F and bake for an additional 12 to 15 minutes until a toothpick comes clean from the center of the muffins.
- Let the muffins cool in the pan for 20 to 30 minutes before removing to a wire rack and adding the 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.
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 make your own buttermilk place your milk in a measuring cup (1 cup milk as the recipe calls for) and add 1 Tablespoon 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!
CAN I ADD ANYTHING TO THE BATTER?
If you want to add some things to the batter, go ahead! There are some tasty ingredients that go well with these muffins which include:
- Cinnamon Chips
- Chocolate Chips
- Chopped Pecans
- Chopped Walnuts
- Toffee Bits
- Dried Cranberries
Whatever you think would compliment the flavor of these muffins, go ahead and add it to the batter!
DO I HAVE TO LET THE BATTER REST?
We highly letting the batter rest for 15 minutes. This really gives it the texture that we like.
The batter will thicken after resting and creates this nice crumb texture that we absolutely cannot get enough of.
HOW TO STORE:
These Cinnamon Muffins can be stored in an airtight container where they will keep 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 or freezer container where they will keep for up to 3 months.
To defrost, remove from the freezer onto the countertop until thawed. You can heat up in the microwave for about 15 seconds or so to slightly warm them up.
TIPS AND TRICKS:
- The glaze and cinnamon sugar amounts are enough to top 12 muffins each, reduce each topping by half if doing both for one batch. Or use the full topping amount if just doing one topping.
- All-purpose flour can be used instead of cake flour.
- Make sure that your buttermilk is at room temperature.
- Make sure that you let the batter rest for 15 minutes.
- 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.
- Additions can be added to the batter to change up the flavor if you like, see some of my suggestions above.
Looking for a fun and easy breakfast recipe, then I highly suggest you try these Cinnamon Muffins, you won’t regret it!
If you like this recipe you might also like:
If you’ve tried these CINNAMON MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cinnamon Sugar Muffins
Ingredients
Muffins:
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons half and half
Cinnamon Sugar Topping:
- 2 Tablespoons salted butter melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 425 degrees F and line a muffin pan with paper liners. Set aside.
- In a large bowl, mix together the sugar, melted butter, nutmeg, and cinnamon.
- Then, stir in the buttermilk and vanilla until fully incorporated.
- Add in the cake flour, baking soda, and salt and mix until just 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 oven temperature to 375 degrees F and bake for an additional 12 to 15 minutes until a toothpick comes clean from the center of the muffins.
- Let the muffins cool in the pan for 20 to 30 minutes before removing to a wire rack and adding the 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
- Nutritional value is for the glaze only.
- The glaze and cinnamon sugar amounts are enough to top 12 muffins each, reduce each topping by half if doing both for one batch. Or use the full topping amount if just doing one topping.
- All-purpose flour can be used instead of cake flour.
- Make sure that your buttermilk is at room temperature.
- Make sure that you let the batter rest for 15 minutes.
- 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.
- Additions can be added to the batter to change up the flavor if you like, see some of my suggestions above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY POSTED FEBRUARY, 2021
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