Cinnamon Sugar Breakfast Muffins
Start your day on a sweet note with these grab-and-go Cinnamon Sugar Muffins from the ‘Muffins’ cookbook. Crafted with simplicity in mind, these breakfast delights are quick, easy, and utterly delightful. The irresistible cinnamon sugar topping adds a burst of flavor that will have you reaching for seconds. Elevate your mornings with the magic of homemade muffins.
Whether you’re looking for a quick and easy breakfast option or a tasty snack, these breakfast muffins are sure to hit the spot! They’re made with ingredients that you probably already have in your pantry and fridge.
Why You’ll Love These Muffins
- This recipe only takes about 30 minutes from start to finish. That means you can have fresh, warm breakfast muffins in no time! These breakfast muffins are perfect for grab-and-go mornings.
- No need for a plate or utensils, these breakfast muffins can be eaten with your hands.
- They’re made with simple ingredients that you probably already have in your kitchen.
- The cinnamon-sugar topping gives them a delicious flavor that keeps you coming back for more. (The taste might remind you of snickerdoodle cookies!)
This recipe for Breakfast Muffins comes from the cookbook, Muffins, by Cyndi Duncan and Georgie Patrick. Let’s take a quick look at how to make these delicious muffins.
Ingredients
- all-purpose flour
- sugar
- baking powder
- salt
- nutmeg
- cinnamon
- vanilla
- milk
- egg
- butter
Instructions
- Preheat the oven to 400 degrees F. Spray a muffin tin with cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Add milk, egg, and ⅓ cup melted butter to the dry ingredients. Mix thoroughly.
- Fill muffin cups ½ full. Bake in the preheated oven for 20 minutes or until lightly browned.
- While the muffins bake, mix the sugar, cinnamon, and vanilla in a small bowl for the topping.
- Remove muffins from the tin immediately, dip them in the remaining ⅓ cup melted butter, and roll them in the topping mixture.
Want to keep your mornings deliciously on-point? Start with the wholesome crunch of Cracklin’ Oat Bran Cereal, switch up your muffin game with soft and juicy Strawberry Muffins, or go big on brunch with a cozy slice of Blueberry Buckle – because breakfast shouldn’t be boring.
Breakfast Muffins Recipe
Ingredients
Method
- Preheat oven to 400 degrees F. Spray muffin cups with nonstick cooking spray.
- In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Add milk, egg, and 1/3 cup melted butter. Mix thoroughly.
- Fill muffin cups ½ full. Bake for 20 minutes or until lightly browned.
- While muffins bake, mix sugar, cinnamon, and vanilla in a small bowl to make topping.
- Remove muffins from tin immediately, dip in remaining 1/3 cup melted butter, and roll in topping mixture.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Kitchen Notes and Tips
- This muffin batter is pretty thick. I was able to “pinch” off a small amount, roll it, and then put it in my muffin pan.
- Using cupcake liners makes it easier to grab a muffin on the run.
- If you don’t use muffin liners, carefully run a butter knife around the perimeter of the muffins to help them release from the pan.
Muffins, the Cookbook
If you like muffins, then you will enjoy the cookbook Muffins, by Cyndi Duncan and Georgie Patrick. The no-fluff cookbook has a small section with helpful hints, and the rest is devoted to our favorite hand-held treat – muffins.
The book is divided into four chapters: Fiber, Fruit, Vegetable, and Favorites. Among the pages are recipes for Banana Bran, Easy Bran, Blueberry Pinwheel, Apple-Raisin Oatmeal, Banana Streusel, Frosted Pumpkin, Sweet Potato, Jalapeno & Corn, Pound Cake, Double Fudge, and Spicy Chocolate.
Muffins are easy to make, and the recipes in this book will yield moist, tender, and flavorful muffins. With muffins this good, you may never want to eat anything else for breakfast again.
Look for Muffins at your local bookstore or on Amazon.com.
Last Bite
Get your muffin tin ready, whip up a batch of these, and own your morning. Then swing back by and leave a comment below… telling me which of those breakfasts you’re making next (or how many muffins disappeared before you even got to the table!).
These are easy to make and freeze well.