Go Back
cinnamon sugar muffins on a wire rack cooling on a wooden table

Cinnamon Sugar Muffins

A comforting fall recipe for breakfast or snacking
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
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.