Easy Cinnamon Muffins with Cinnamon Sugar Coating Recipe

I absolutely love sharing this Easy Cinnamon Muffins with Cinnamon Sugar Coating Recipe because it reminds me of cozy mornings filled with warm aromas and sweet treats. These muffins bring together a delightful cinnamon spice inside, and the outer layer gets dipped in buttery cinnamon sugar for that irresistible crunch. They come together quickly, making them perfect when you crave something comforting but don’t want to spend hours baking.

Why You’ll Love This Easy Cinnamon Muffins with Cinnamon Sugar Coating Recipe

What makes this recipe special for me is how perfectly the cinnamon flavor sings in every bite. The subtle warmth from the nutmeg and cinnamon in the batter creates a soft, cozy background while the cinnamon sugar coating adds that dazzling sweet crunch that keeps me reaching for just one more. It’s like having a cinnamon roll experience but in muffin form, which I find absolutely delightful.

Another thing that keeps this recipe close to my heart is how simple and quick it is. I can throw it together in under 10 minutes, pop the muffins in the oven, and before I know it, the whole kitchen smells like a bakery. It’s my go-to for breakfast treats, weekend brunches with friends, or even a last-minute dessert addition to family dinners. What really makes it stand out is the double cinnamon effect, both inside the batter and on the outside, making these muffins unforgettable.

Ingredients You’ll Need

Gathering the ingredients for this recipe feels like setting the stage for pure comfort. Each one plays a crucial role in building the tender crumb, warm spices, and that crunchy topping.

• All purpose flour: The base that gives structure but keeps the muffins tender.
• Sugar: Adds sweetness to the batter and balances the spices perfectly.
• Baking powder: Helps make the muffins rise beautifully and stay soft.
• Salt: Enhances the overall flavors and keeps sweetness from being one-dimensional.
• Nutmeg: Adds a warm, subtle depth to the flavor profile.
• Unsalted butter: Melted butter keeps the texture moist and rich; also used for coating.
• Egg: Binds everything together, contributing to the soft, fluffy crumb.
• Warm milk: Keeps the batter smooth and tender.
• Cinnamon sugar mixture: A simple combo of sugar and cinnamon that creates that signature crunchy coating.

Directions

Step 1: Preheat your oven to 350°F and generously grease a 12-count non-stick muffin tin with butter or cooking spray to make sure nothing sticks and your muffins come out clean.

Step 2: In a large mixing bowl, whisk together the all purpose flour, sugar, baking powder, salt, and nutmeg until evenly combined. This dry mixture creates the perfect balance for the batter.

Step 3: Add the warm milk, lightly beaten egg, and 5 tablespoons of melted butter to the dry ingredients. Stir gently until just combined but still a little lumpy—be careful not to over-mix or your muffins could turn out dense.

Step 4: Using a spoon or an ice cream scoop, divide the batter evenly into your prepared muffin cups, filling each about one-third full. This helps them rise nicely without overflow.

Step 5: Bake the muffins for 20 to 22 minutes, until they turn golden around the edges and a toothpick inserted into the center comes out clean. That golden color means perfect doneness.

Step 6: While the muffins bake, prepare the cinnamon sugar coating by mixing 1/3 cup sugar with 3/4 teaspoon cinnamon in one small bowl. In another bowl, melt your remaining 3 tablespoons of butter.

Step 7: When muffins come out warm from the oven, dip each muffin top briefly into the melted butter, then roll it generously in the cinnamon sugar mixture. I love to coat around the sides, too, for maximum crunch and flavor.

Step 8: Set the coated muffins on a wire rack to cool slightly, so the coating sets perfectly without becoming soggy.

Servings and Timing

This recipe makes 12 delicious muffins, making it ideal for sharing with family or friends. The prep time is a quick 5 minutes, with a bake time of about 20 minutes, so the total time from start to finish is just 25 minutes. There’s no long resting or cooling time needed—just dip and enjoy while the muffins are still warm for the best experience.

How to Serve This Easy Cinnamon Muffins with Cinnamon Sugar Coating Recipe

I love serving these muffins warm, fresh from the oven when the cinnamon sugar coating is still perfectly crisp. They pair wonderfully with a hot cup of coffee or chai tea in the morning, turning any breakfast into a special occasion. For an extra indulgent treat, I sometimes spread a little cream cheese or butter on them as they cool.

If you’re bringing these muffins to a gathering, I recommend arranging them on a pretty platter with a light dusting of powdered sugar or a few cinnamon sticks as garnish. They’re also perfect alongside fruit salads or yogurt parfaits for brunch. For chilly afternoons, these muffins with a glass of cold milk or a warm spiced cider create a cozy vibe that everyone will appreciate.

These muffins are versatile enough to work as a sweet snack during the day or a delightful dessert after dinner. Serve them at room temperature or slightly warm, depending on your preference, and offer smaller portions if serving as part of a larger spread to let guests indulge without feeling too full.

Variations

One of my favorite things about this recipe is how easy it is to tweak to suit dietary needs or flavor preferences. For instance, swapping all purpose flour for a gluten-free blend works nicely if you’re avoiding gluten, though I always make sure to add a tiny bit of xanthan gum for binding. Using coconut oil or a vegan butter substitute instead of butter will make these muffins vegan-friendly without sacrificing flavor.

If you want to switch up the flavor profile, try adding chopped nuts like pecans or walnuts for added crunch, or fold in some raisins or dried cranberries for a fruity twist. You can also experiment with adding a bit of ground cardamom or ginger to the batter for an extra spice kick that complements the cinnamon beautifully.

While I love baking these muffins in a traditional oven, I’ve found they work really well in an air fryer too; just adjust the cooking time to about 15 minutes at 350°F and keep a close eye to prevent burning. Another fun option is to turn the batter into mini cinnamon muffins by using mini muffin tins, perfect for bite-sized snacks or party platters.

Storage and Reheating

Storing Leftovers

If you have leftover muffins, I recommend storing them at room temperature in an airtight container for up to 2 days to keep them fresh. For longer storage, keep them in the fridge for up to a week, but be aware they may lose a bit of their fresh-baked softness. Using a container with a tight seal or wrapping them individually in plastic wrap helps maintain moisture.

Freezing

These muffins freeze beautifully. To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer-safe zip-top bag or airtight container. They will keep well for up to 3 months. When you want to enjoy one, simply thaw at room temperature for a couple of hours or overnight in the fridge.

Reheating

To reheat, I like to pop the muffins in a toaster oven or conventional oven at 300°F for about 5-7 minutes, which helps revive that crisp cinnamon sugar coating and warms the muffin through without drying it out. Avoid microwaving if possible, as it tends to make the coating soggy and the texture less appealing. Reheating slowly is key to bringing back that fresh-baked charm.

FAQs

Can I use another type of flour instead of all purpose flour?

Absolutely! You can substitute a gluten-free flour blend suitable for baking if you need a gluten-free option. Just make sure the blend contains the usual binding agents for best results. Whole wheat flour can work too but may result in a denser muffin and a slightly nuttier flavor.

Is it okay to use cold milk?

I recommend using warm milk as the recipe suggests because it helps the butter melt into the batter better and activates the baking powder more effectively, giving you lighter muffins. Cold milk might still work, but your muffins could turn out a bit less tender or fluffy.

Can I make these muffins without eggs?

Yes, you can substitute the egg with alternatives like a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) or unsweetened applesauce (about 1/4 cup). These options will bind your batter while keeping it moist, though the texture may be a little different.

How do I ensure the cinnamon sugar coating sticks well?

The trick is dipping the muffin tops while they are still warm and brushing them lightly with melted butter before rolling in cinnamon sugar. This sticky surface helps the sugar adhere perfectly. Coating the sides adds extra crunch and flavor too, so don’t skip that step!

Can I prepare the batter ahead of time?

You can prepare the batter and keep it covered in the fridge for up to 24 hours before baking, but you may want to let it come to room temperature and give it a gentle stir before filling your muffin tins. Freshly baked muffins always taste best, so I don’t recommend storing the batter longer than that.

Conclusion

I truly hope you enjoy making and sharing this Easy Cinnamon Muffins with Cinnamon Sugar Coating Recipe as much as I do. They feel like a warm hug on a plate, perfect for bringing a little sweetness to your day with minimal fuss. Give them a try and treat yourself to these comforting, cinnamon-kissed delights—I promise they’ll become a family favorite.

Print