If you love warm, comforting recipes, you’ll love these cinnamon sugar muffins. They remind me of the same cozy flavors you’ll find in my homemade applesauce, apple crisp, and apple cake.

cinnamon sugar muffins sitting on a wire rack cooling on a wooden table

These cinnamon sugar muffins instantly remind me of the fair, where the air smelled of caramel corn, corn dogs, and fudge, and people walking by with bags of cotton candy or warm cinnamon sugar donuts and elephant ears.

These muffins taste just like those donuts, but they are even better, since no deep fryer or fair tickets are required!

They’re simple, made from scratch, and sure to become a family favorite. If you love these, you’ll also enjoy other cozy muffin recipes like chocolate zucchini muffins and banana muffins.

Everything You’ll love about this recipe

They are quick and easy to make
Perfect for breakfast, snack or dessert
Made with simple ingredients that most people will have at home
They feel like a recipe grandma would be pulling out of the oven, which adds to that nostalgic homemade touch
They make the home smell amazing when they’re baking in the oven

Recipe Ingredients

Lets talk ingredients! Here’s everything you’ll need to make a batch of these muffins.

All Purpose Flour- I used un-bleached all purpose flour
Salt
Baking Powder
Cinnamon
Vegetable oil- Canola oil works as well
Granulated Sugar
Large Egg
Vanilla Extract- Can be real or artificial
Milk- I always use whole milk when it comes to baking

Cinnamon Topping:

Butter- I used un-salted butter
Granulated Sugar
Cinnamon

See recipe card for quantities.

How to make this recipe

Use these photos as a guide as you move along each step.

flour, salt, baking powder and cinnamon in a medium bowl that was mixed together.

Step 1: In a medium bowl add in the flour, salt, baking powder and cinnamon. Whisk and set aside.

a white glass bowl with oil, sugar, egg and vanilla mixed together.

Step 2: In another medium bowl add in the oil and sugar. Mix. Mix in the egg and then the vanilla.

muffin batter in a white bowl with a spatula in it on a wooden table

Step 3: Alternate adding the dry ingredients and the milk over the wet ingredients. Making sure to sift over the dry ingredients.

muffin pan filled half way with muffin batter

Step 4: Add to muffin tins, filling half way.

cinnamon sugar muffins cooling on a wire rack

Step 5: Bake at 350 for 18-20 minutes. Add to the wire rack as soon as you can handle the muffins.

cinnamon sugar and melted butter in two separate bowls

Step 6: Add the butter to a bowl and sugar and cinnamon to another bowl and set aside.

muffins dipped in butter and then cinnamon sugar and being held with the happy homemakers hand

Step 7: When muffins are still warm dip each muffin top one at a time into the butter and then into the cinnamon and place on the wire rack.

cinnamon sugar muffins sitting on a wire rack that was just dipped in butter and cinnamon sugar

Step 8: Enjoy warm or at room temperature.

Hint: Don’t over mix the batter. Stop mixing as soon as you no longer see flour or muffins can come out dense and we want them light and fluffy!

cinnamon sugar muffins on a wire rack cooling on a wooden table with a fall cloth napkin to the side of it

Serving Suggestions

Pair them with a hearty breakfast with scrambled eggs, bacon and a side of fruit.
Enjoy them as a snack with a cup of coffee, cold milk or hot apple cider
Serve them as an after school snack along with some fresh fruit like apples or grapes and slices of cheese with a cup of milk

Storage

Room temperature: Store in an airtight container for up to 3-4 days at room temperature.
Fridge: They will last up to one week in the fridge but they will go drier when stored there.
Freezing: Cool completely before freezing. Add to freezer safe container or freezer bag and freeze. They will last for up to 3 months.

Cinnamon Sugar Muffins

A comforting fall recipe for breakfast or snacking

Prep Time 15

Cook Time 18

Total Time 33

Serving Size 12

Ingredients

1 3/4 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/3 cup vegetable oil
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup whole milk

Cinnamon Topping:

1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup un-salted butter melted

Instructions

Grease 12 muffin tins with butter and set aside.
Pre-heat the oven to 350.
In a medium bowl add in the flour, salt, baking powder and cinnamon. Whisk and set aside.
In a medium bowl add in the oil and the sugar. Whisk together.
Beat in the egg well, then stir in the vanilla.
Alternate adding the dry ingredients and the milk to the wet ingredients, making sure to sift the dry ingredients over as you go.
Add the batter to the pans filling only half way, about 2 Tbsp. batter each muffin tin.
Bake for 18-20 minutes or until a tooth pick comes out clean from the center. As soon as you can handle them place them on the wire rack.
Add the cinnamon and sugar to a small bowl and mix.
Add the melted butter to a separate bowl.
Right away dip one muffin top at a time into the butter then roll the top into the cinnamon sugar and place back onto the wire rack. Repeat until each muffin is done.
Enjoy them warm or at room temperature.

Notes

Store in an airtight container at room temperature for up to 3-4 days.

Add to a freezer safe container or freezer bag and freeze for up to 3 months.

Leave a comment below if you made this recipe, I’d love to hear feedback.

Looking for other recipes like this? Try these:

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Cinnamon Rice Cereal

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Cinnamon Honey Butter

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Cinnamon Apple Sauce