Go Back
–+ servings
Close up square image of finished muffins glazed or topped with cinnamon sugar.
Print Recipe

Cinnamon Sugar Muffins

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.
Prep Time15 minutes
Cook Time22 minutes
Rest Time:15 minutes
Total Time52 minutes
Course: Breakfast, Muffins
Cuisine: American
Servings: 12
Calories: 305kcal
Author: Tornadough Alli

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

  1. Nutritional value is for the glaze only.
  2. 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.
  3. All-purpose flour can be used instead of cake flour.
  4. Make sure that your buttermilk is at room temperature.
  5. Make sure that you let the batter rest for 15 minutes.
  6. These can be frozen, see my tips above.
  7. You can make your own buttermilk if you don't have any (tips above) or any milk can be used in replacement.
  8. Additions can be added to the batter to change up the flavor if you like, see some of my suggestions above.

Nutrition

Calories: 305kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 369mg | Potassium: 57mg | Fiber: 1g | Sugar: 38g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 0.2mg