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Cinnamon sugar muffins displayed on rose gold cake rack.
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Cinnamon Sugar Muffins

This Cinnamon Sugar Muffin Recipe offers a soft, moist crumb topped with a sparkling, crunchy cinnamon sugar topping!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 260kcal
Author Samantha Pickthall

Ingredients

Cinnamon Sugar

  • 3 Tbsp granulated sugar
  • 1 Tsp ground cinnamon

Muffins

  • 2 1/2 cups (375g) all-purpose flour, scoop & leveled
  • 3/4 cup granulated sugar
  • 2 1/2 tsp ground cinnamon
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup whole milk, at room temperature
  • 1/2 cup extra virgin olive oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

Cinnamon Sugar

  • Mix Topping: In a small bowl, combine the sugar and cinnamon. Stir until well mixed and set aside.

Muffin Batter

  • Preheat Oven: Preheat your oven to 180ºC (350ºF). Line a 12-hole muffin pan with muffin liners and set aside.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  • Whisk Wet Ingredients: In a separate bowl, whisk together milk, oil, eggs, and vanilla until well combined.
  • Mix Together: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just incorporated, taking care not to over-mix.
  • Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
  • Add Cinnamon Sugar: Generously sprinkle the prepared cinnamon sugar topping over each muffin.
  • Bake: Bake for 18-20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
  • Cool: Remove from oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

  • Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
     
  • Freezing: Wrap muffins individually in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.

Nutrition

Calories: 260kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 162mg | Potassium: 173mg | Fiber: 1g | Sugar: 17g | Vitamin A: 74IU | Vitamin C: 0.02mg | Calcium: 83mg | Iron: 2mg