Cinnamon Breakfast Muffins
Soft, lightly sweet muffins with a cozy cinnamon flavor and a buttery sugar coating, perfect for busy mornings.
Ingredients
Dry Ingredients
- 2 cups All purpose flour Gives you that classic muffin texture
- 3/4 cup Granulated sugar Sweetens the batter and helps with a light crumb
- 2 teaspoons Baking powder Helps them rise
- 1/2 teaspoon Salt Makes the cinnamon and sweetness pop
- 1 tablespoon Ground cinnamon Main flavor
Wet Ingredients
- 2 large Eggs For structure and richness
- 1 cup Milk Any milk works to keep them moist
- 1 teaspoon Vanilla extract Adds a soft bakery flavor
- 1/2 cup Butter Melted in the batter, plus extra for dipping
Topping
- 1/4 cup Cinnamon sugar For rolling the muffins after baking
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin.
- In a bowl, mix dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix wet ingredients: eggs, milk, vanilla, and melted butter. Allow the butter to cool slightly before mixing.
- Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix.
- Scoop the batter into muffin tins, filling each cup about two-thirds full.
Baking
- Bake for 15 to 18 minutes, or until a toothpick comes out clean.
- Let the muffins cool for 3 to 5 minutes, then dip the tops in melted butter and roll in cinnamon sugar.
Notes
For a variation, you can fold in diced apples or chopped nuts. Store in an airtight container at room temperature for up to 3 days.