Cinnamon Muffins with Crinkly Cinnamon Sugar Topping

a cinnamon muffin cupcake in front of a tin full

Cinnamon Muffins with Crinkly Cinnamon Sugar Topping

This simple recipe for Cinnamon Muffins is done in under 30 minutes - and the result is moist, delicious and packed with cinnamon flavor. Great as they are or as a base for cupcakes - and with a few simple tricks to ensure your muffins come out perfect.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 296kcal

Author Emmeline Kemperyd

Equipment

Muffin tin*
12 muffin liners*
Mixing bowls*
Cake tester or toothpick*
Measuring spoons*
Measuring cups (metric or US)*
Electric whisk*

Ingredients

2 cups flour
1.5 tablespoon cinnamon
1 teaspoon vanilla sugar or vanilla powder / vanilla extract in same amount (see note)
2 teaspoon baking powder
1 cup salted butter at room temperature; or unsalted plus a pinch of salt
1 cup sugar
2 eggs at room temperature
1 cup milk at room temperature

Topping

1 tablespoon sugar
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat the oven to 200°C (400°F) and place muffin liners in a muffin tin or on a baking sheet.
In one bowl, mix together all dry ingredients: flour, vanilla, baking powder and cinnamon.
2 cups flour, 1.5 Tbsp cinnamon, 1 tsp vanilla sugar, 2 tsp baking powder
In another, large, bowl, mix sugar and butter with an electric mixer until fluffy.
1 cup sugar, 1 cup salted butter
Add the eggs and mix well.
2 eggs
Add the dry ingredients and mix to combine, but not more.
Add in the milk and mix until smooth, but not more than necessary.
1 cup milk
Using two spoons, scoop your batter into the muffin liners, filling them to about ¾. Use a spoon to even out the top.
In a small bowl combine the cinnamon and sugar for the topping. Then sprinkle the cinnamon sugar on top of the muffins.
1 Tbsp sugar, 1 tsp ground cinnamon
Bake in the middle of the oven for 16-18 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done. Enjoy!

Video

Notes

Note on vanilla: You can use vanilla sugar, vanilla powder or vanilla extract. If using vanilla extract, add it with the eggs.

Storing: Store at room temperature in a cookie tin or plastic bags for up to 5 days. They are best for the first few days.

Freezing: Freeze them in plastic bags or an airtight container as soon as they've cooled down - they're good for up to 3 months in the freezer.

Thawing: Thaw frozen muffins at room temperature for about an hour, or heat in the microwave in 15-second increments.

Stale muffins? Heat them in the microwave in 15-second increments covered with a damp paper towel.

Nutrition