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.
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Check out my Orange Cranberry Muffins and my Cake Mix Pumpkin Muffins for more delicious muffin recipes!
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.
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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: Creates 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: Help makes sweet things taste sweeter.
- Cinnamon: Adds a hint of warmth and spice.
Step-By-Step Instructions
Step 1: Preheat oven to 350 °F. Grease and flour muffin tins.
Step 2: In a large mixing bowl, mix flour, baking powder, baking soda and salt together; set aside.
Step 3: In a separate large mixing bowl, put sugar, then mix in butter. Mix in eggs, vanilla and sour cream. Stir in flour mixture.
Step 4: In a small bowl, mix together cinnamon and topping sugar.
Step 5: 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.
Step 6: Bake for 15 minutes, or until toothpick comes clean from the center of a muffin.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- 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 ¾ 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!
Variations
- Add chopped nuts: Mix in ½ cup of chopped nuts such as walnuts, pecans or almonds to the batter or sprinkle on top of the cinnamon sugar mixture for added crunch and flavor.
- Use different types of sugar: Instead of using regular granulated sugar, try using brown sugar or a mix of both.
- Swap sour cream for yogurt: You can replace the sour cream with plain or vanilla yogurt for a tangy twist.
- Add spices: Add a pinch of nutmeg or cloves to the cinnamon sugar mixture for a warm, spicy flavor.
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.
Recipe FAQ's
The standard oven temperature of 350 °F 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.
More Bread Recipes You'll Love
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Cinnamon Sugar Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup butter melted
- 8 ounces sour cream
- 3 eggs beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
For Topping
- ½ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. 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.
Notes
- 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 ¾ 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: 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.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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