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

Cook Time 20

Total Time 35

Servings muffins

Calories 279kcal

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

Preheat Oven: Preheat your oven to 350ºF (180ºC). 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. I use a 1 Tbsp cookie scoop and fill each with 3 scoops.
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!

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.