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Cinnamon Muffins Recipe

Megan
Cinnamon muffins are deliciously soft, moist and fluffy cinnamon spiced vanilla muffins with beautiful domed tops.  Once baked, these delightful breakfast muffins are dipped in melted butter and rolled in cinnamon sugar.
4.72 from 7 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

Cinnamon Muffins

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, melted
  • ½ cup (100 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (120 g) sour cream, room temperature
  • ½ cup (118 ml) milk, room temperature

Cinnamon Sugar

  • 4 tablespoons (57 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 1 - 2 teaspoons ground cinnamon

Instructions
 

  • In a mixing bowl, whisk the flour, baking powder, ground cinnamon, ground nutmeg and salt together until well combined.
    2 cups (240 g) all purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon , ¼ teaspoon ground nutmeg, ½ teaspoon salt
  • In another bowl whisk the melted butter, granulated sugar, light brown sugar, eggs, sour cream and vanilla extract together until well combined. 
    ½ cup (113 g) unsalted butter, melted , ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar , 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ cup (120 g) sour cream, room temperature
  • Mix the dry ingredients into the wet, alternating with the milk until just combined. 
    Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Resting the batter allows the glutens to rest and hydrate. Allow 30 minutes for resting the cinnamon muffin batter and for preheating the oven.
    ½ cup (118 ml) milk, room temperature
  • When it’s time to bake, lightly grease a 12 ct. muffin pan. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin cups. 
  • Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
    Cool the cinnamon breakfast muffins in the muffin pan for 5 - 10 minutes.
  • Dip the tops of the cinnamon muffins into the melted butter. Gently shake off any excess butter. Immediately roll the entire muffin in the cinnamon sugar mixture. Set the cinnamon sugar muffin back onto a cooling rack and repeat with the remaining muffins.
    4 tablespoons (57 g) unsalted butter, melted, ½ cup (100 g) granulated sugar, 1 - 2 teaspoons ground cinnamon

Notes

Store: Place the cinnamon muffins in an airtight container at room temperature for up to 5 days. 
Keyword Cinnamon Muffins, Cinnamon Muffins Recipe, cinnamon sugar muffins, French Breakfast Muffins
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