Cinnamon Sugar Muffins Recipe

• Prep Time: 15 minutes

• Rest Time: 10 minutes (crucial for height!)

• Bake Time: 18–22 minutes

• Total Time: 45 minutes

• Intensity/Level: Easy (Intensity: 2/5)

• Rating: ★★★★★ (5/5)

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Why You’ll Love These

• The Topping: A thick, generous coating of cinnamon sugar that creates a “copia” (crunchy top).

• The Texture: Oil and buttermilk ensure these stay moist for 4 days. No dry muffins here.

• The Secret: Resting the batter allows the starches to hydrate and the gluten to relax, giving you taller, fluffier muffins.

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Ingredients

For the Muffin Batter:

• 2 ½ cups (310g) all-purpose flour

• 1 cup (200g) granulated sugar

• 2 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 1 cup (240ml) buttermilk, room temperature

• ½ cup (120ml) vegetable oil (or canola/melted coconut)

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

For the Cinnamon Sugar Coating:

• ½ cup (100g) granulated sugar

• 2 tablespoons ground cinnamon

• ¼ cup (60g) unsalted butter, melted

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Instructions

1. The Prep Phase

Preheat your oven to 425°F (220°C) . Line a 12-cup muffin tin with paper liners. Note: For the best crust, you can grease the top of the pan around the liners with butter spray to prevent the muffin tops from sticking.

In a small bowl, mix the ½ cup sugar and 2 tablespoons cinnamon for the coating. Set aside.

2. The Dry Mix

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, 1 tsp cinnamon, and salt. This ensures the leavening agents are evenly distributed, preventing “zombie muffins” (uneven, lopsided bakes).

3. The Wet Mix

In a separate medium bowl (or a large liquid measuring cup), whisk the buttermilk, oil, eggs, and vanilla until completely combined and slightly frothy.

4. The Batter (Don’t Overmix!)

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the batter gently. Stop mixing as soon as you no longer see streaks of flour. The batter will be thick and lumpy—this is exactly what you want. Overmixing activates the gluten, which makes muffins tough and tunnelled.

5. The Secret Rest

Let the batter rest for 10 minutes. Do not skip this. While it rests, the starch granules absorb liquid, thickening the batter. Thicker batter rises higher rather than spreading out.

6. Filling and Swirl

Scoop the batter into the prepared muffin cups. Fill them all the way to the very top—almost overflowing. This gives you that coveted “muffin top.”

7. The Double Crunch Coating

• Step 1 (Bottom Sugar): Sprinkle a generous pinch of your cinnamon sugar mix directly onto the raw batter in each cup.

• Step 2 (Butter Dip): Bake for 5 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) (without opening the door). Bake for another 13–15 minutes, or until a toothpick inserted in the center comes out clean.

• Step 3 (Top Sugar): Immediately upon removing the muffins from the oven, brush the hot tops with melted butter. Then, dunk the tops into the remaining cinnamon sugar mixture, or spoon it liberally over them.

The residual heat melts the sugar into the butter, creating a glaze that hardens into a sweet, crunchy shell.

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Storage & Freezing

• Storage: Keep in an airtight container at room temperature for up to 4 days. To revive the crunch, pop them in the toaster oven or air fryer at 300°F for 3 minutes.

• Freezing: Freeze un-sugared muffins in a freezer bag for up to 3 months. Reheat, then brush with butter and coat in cinnamon sugar fresh.

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Nutrition Information

Serving Size: 1 muffin | Servings: 12