Go Back
+ servings

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 mins
Cook Time22 mins
Rest Time:15 mins
Total Time52 mins
Course: Breakfast, Muffins
Cuisine: American
Servings: 12
Calories: 305kcal



  • 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


  • 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


  • 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.


  1. Nutrition is calculated with just glaze topping.
  2. The glaze and cinnamon sugar amounts are enough to top 12 muffins, reduce by half if doing both on one batch.
  3. All-purpose flour can be used instead of cake flour in this recipe.
  4. If you forgot to let your buttermilk get to room temperature, you can warm it up in the microwave for 15 seconds.
  5. If making as mini muffins, bake time should be around 10 minutes.
  6. The muffins need to rest at room temperature so that the batter thickens and the crumb has a better texture after baking.
  7. These can be frozen, see my tips above.
  8. You can make your own buttermilk if you don't have any (tips above) or any milk can be used in replacement.


Calories: 305kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 309mg | Potassium: 57mg | Fiber: 1g | Sugar: 37g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg