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Cinnamon sugar muffins are made from scratch! Easy and delicious, these muffins are the ultimate crowd-pleaser and make a perfect quick breakfast or snack. Pair with your coffee, or grab on the go.
These cinnamon sugar muffins are simple to prepare and can be enjoyed as a quick breakfast, snack, or even a sweet treat! Sprinkled with cinnamon sugar on top, and with cinnamon sugar in the center of the muffins, there’s plenty of cinnamon sugar flavor in these muffins.
Once prepped, they only take another 15 minutes to bake – no long wait for these delicious muffins!
Why You’ll Love This Recipe
- They are easy to bring on picnics, to eat during work or school, or to-go when you’re in a hurry.
- Homemade muffins look and taste just as great as a store-bought and won’t be as expensive.
- Easy enough for anyone to make – no need to be a pastry chef!
- Quick and satisfying breakfast or snack for the kids!
Ingredients You’ll Need
- Flour – provides the structure in baked goods.
- Sugar – contributes to sweetness and helps create flavor.
- Butter – helps to create a light and tender texture.
- Sour Cream – makes the cake moister and richer.
- Eggs – create structure and stability within a batter, as well as moisture.
- Vanilla Extract – enhances all the other flavors in the recipe.
- Baking Soda – leavening agent that helps batter to rise when baked.
- Baking Powder – also helps batter to rise.
- Salt – actually makes sweet things taste sweeter.
- Cinnamon – adds a hint of warmth and spice.
How To Make This Recipe
Preheat oven to 350 degrees. Grease and flour muffin tins.
In a large mixing bowl, mix flour, baking powder, baking soda and salt together; set aside.
In a separate large mixing bowl, put sugar, then mix in butter. Mix in eggs, vanilla and sour cream. Stir in flour mixture.
In a small bowl, mix together cinnamon and topping sugar.
Place small amount of batter in the muffin tins, layer with topping mixture, then add another small amount of batter on top. Sprinkle lightly with cinnamon sugar mixture.
Bake for 15 minutes, or until toothpick comes clean from the center of a muffin.
- For sweeter muffins, feel free to sprinkle a little extra cinnamon and sugar on top of each muffin before baking.
- For light and fluffy muffins, avoid over-mixing.
- Be careful not to over-bake these muffins as they can easily become too dense and dry.
- To avoid the batter spilling over the muffin tins, fill your muffin cups about 3/4 full. That should leave enough room for the muffins to rise without making a mess.
- Add your favorite nuts to the batter for some extra texture!
Storing & Freezing
Storing: Place cooled muffins in an airtight container or resealable plastic bag in a single layer and store them at room temperature for up to 3 days.
Freezing: Place cooled muffins in a freezer-safe resealable bag and freeze for up to 3 months.
The standard oven temperature of 350 degrees is the best for baking muffins.
The main cause of dry muffins is over mixing the batter and overcooking the muffins.
All-purpose flour gives you a sturdy muffin. However, pastry flour is also an option.
Muffins have a bit harder texture than cupcakes. They are a bit denser and feel more like bread.
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 8 ounces sour cream
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350°. Grease and flour muffin tins.
- In a large mixing bowl, mix flour, baking powder, baking soda and salt together; set aside.
- In a separate large mixing bowl, add the sugar, then mix in butter. Mix in eggs, vanilla and sour cream. Stir in flour mixture.
- In a small bowl, mix together cinnamon and topping sugar.
- Place small amount of batter in the muffin tins, layer with topping mixture, then add another small amount of batter on top. Sprinkle lightly with cinnamon sugar mixture.
- Bake for 15 minutes, or until toothpick comes clean from the center of a muffin.
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