Cinnamon Sugar Muffins have never tasted sweeter!
Cinnamon roll muffins are a variation of the popular cinnamon roll donuts that everyone stands in line for early in the morning! Now you can make this recipe in your own kitchen. And with a few tips and tricks, your Cinnamon Sugar Muffins can be bakery quality and will become a family favorite!
Cinnamon Sugar Muffins
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Cinnamon Roll Muffins
We love Cinnamon Sugar Muffins because they are rich but light and fluffy, with a distinctive tangy buttermilk flavor. And the optional glaze and cinnamon sugar topping makes them perfect to enjoy with a latte, a warm and steamy cup of hot cocoa, or a smoothe. Even a healthy berry banana smoothie bowl goes great with these cinnamon roll muffins!
Ingredients & Variations
SPICES – Our cinnamon sugar muffin mix is the perfect mixture of sweet and tangy, laced with aromatic spices like nutmeg and cinnamon.
SUGAR – Granulated sugar is great for the muffin recipe, but for the cinnamon sugar sprinkle on the top, superfine sugar will blend better with the cinnamon and butter. If superfine sugar is not available, place sugar in a small bowl and using the back of a spoon, crush the granules. A coffee grinder or small food processor may do the trick, depending on the model. A mortar and pestle will work, too!
VARIATIONS – Even mashed bananas or finely diced apples can be added for a little extra flavor. As a twist, we like to add a tablespoon or two of pumpkin puree along with some pumpkin spice mix for a little festive flaire.
How Do You Make Cinnamon Muffins from Scratch?
Cinnamon Sugar Muffins are so easy to make right in your own kitchen.
- Mix spices with sugar and melted butter. Stir in the buttermilk and vanilla. Add cake flour, baking soda, and salt. Mix until just combined. PRO TIP: Regular flour can be used but cake flour produces a finer crumb.
- Let the batter rest at room temperature. This helps the batter thicken and the crumb will have a better texture after baking.
- Pour the batter equally into paper-lined muffin tins. Bake as directed.
- Let muffins cool before removing from the muffin tin.
For the Topping:
- Whisk together the powdered sugar, the vanilla, and the half and half until it’s smooth.
- Dip each cooled muffin into the glaze and place on a wire rack. Let the glaze harden for about 30 minutes.
Optional: Brush tops of muffins with melted butter and dip them in cinnamon sugar and serve immediately.
- Bake in paper-lined mini-muffin tins and bake for about 10 minutes. Cool and top per directions.
Recipe Tips and Timesaving Tricks
- If you forgot to let your buttermilk get to room temperature, you can warm it up in the microwave for 15 seconds.
- Do you put sugar on muffins before baking? This is not advised as the sugar will caramelize and burn before the muffins fully bake.
- Try not to overmix the batter. Minimal mixing ensures air remains in the batter so the muffins bake up light and airy.
- Bake muffins on a center rack in the oven, turning the pan halfway in the middle of baking to avoid hot spots that ovens often have.
- Keep a jar of cinnamon sugar in the pantry for last-minute muffin baking and occasional pieces of cinnamon toast! If you forget to use the buttermilk at room temperature, heat in the microwave for about 15 seconds.
How To Store Cinnamon Sugar Muffins
Keep muffins in a zippered bag at room temperature with a slice of bread in the bag to absorb excess moisture. They will last about 5 days. Wrap in plastic wrap and pop into a backpack or briefcase for an early breakfast or a mid-morning snack! Or place in a freezer bag and freeze for up to 3 months.
Other Easy Muffin Recipes To Try!
- Chocolate Chip Pumpkin Muffins – 15 min prep!
- Cranberry Orange Muffins – so flavorful
- Nutella Pumpkin Muffins – kid approved.
- Homemade Blueberry Muffins – ready in 30 min!
Cinnamon Sugar Muffins
Cinnamon Sugar Topping
- 2 Tablespoons salted butter melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat the oven to 425˚F. Line a muffin pan with liners and set aside.
- Mix together the sugar, melted butter, nutmeg, and cinnamon.
- Stir in buttermilk and vanilla until fully incorporated.
- Add in cake flour, baking soda, and salt. Mix just until combined.
- Let the batter rest at room temperature for 15 minutes.
- Portion out the batter into muffin tins, about 3 to 4 tablespoons each. I like to use a medium cookie scoop for this using two scoops per muffin.
- Bake for 7 minutes then reduce the temperature to 375˚F and bake for an additional 12 to 15 minutes until a cake tester or toothpick comes clean from the center of the muffins.
- Let the muffins cool in the pan for 20 to 30 minutes before removing and topping.
- Prepare the glaze by mixing together the powdered sugar, vanilla, and half and half until smooth, then dip the muffins in it and let them sit until the glaze has hardened about 30 minutes.
- Or brush the tops of the muffins with melted butter and dip them in cinnamon sugar and enjoy right away.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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