Cinnamon Sugar Toast Muffins (Printable Version)
Warm cinnamon sugar muffins with a crisp top and fluffy center—ideal for brunch or sweet grab-and-go mornings.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon salt
05 -
1 teaspoon ground cinnamon
→ Wet Ingredients
06 -
1/2 cup unsalted butter, melted
07 -
1 cup milk
08 -
2 large eggs
09 -
1/4 teaspoon ground nutmeg
10 -
1/4 teaspoon vanilla extract
→ Coating
11 -
1/2 cup granulated sugar
12 -
1 tablespoon ground cinnamon
→ Optional Toppings
13 -
Whipped cream
14 -
Powdered sugar
15 -
Fresh berries
16 -
Maple syrup
17 -
Chopped nuts
# Steps to Cook:
01 -
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
02 -
In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and ground cinnamon.
03 -
In a large bowl, whisk together melted butter, milk, eggs, ground nutmeg, and vanilla extract until smooth.
04 -
Gradually fold dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
05 -
Divide batter evenly among muffin cups, filling each about two-thirds full.
06 -
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack.
07 -
In a shallow dish, mix together granulated sugar and ground cinnamon.
08 -
While muffins are still warm, dip tops into the cinnamon sugar mixture, pressing gently to coat.
09 -
Return coated muffins to the oven for 2–3 minutes to crisp tops. Watch closely to prevent overbaking.
10 -
Serve warm or at room temperature. Add optional toppings such as whipped cream, powdered sugar, berries, maple syrup, or chopped nuts if desired.
# Extra Suggestions:
01 -
For best texture, avoid overmixing the batter, and coat muffins while still warm for better sugar adherence.