Ingredients
Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- ½ cup unsalted butter, melted
- ¾ cup milk
- 1 tsp vanilla extract
Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1½ tsp ground cinnamon
- 4 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan.
- In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk eggs, melted butter, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool for about 5 minutes.
- Brush each muffin with melted butter.
- Mix sugar and cinnamon together, then roll or sprinkle the muffins generously in the mixture.
- Serve warm or at room temperature.
Nut & Allergen Information
- Nuts: No nuts are required.
- Contains: Wheat/gluten, eggs, and dairy.
- For a nut-free kitchen, check packaged ingredients for cross-contact warnings.
- To make dairy-free, use plant-based milk and dairy-free butter.
Approximate Nutrition
Per muffin: 220–260 calories, depending on the amount of coating used.
Q: Can I make them ahead?
Yes. Store in an airtight container for 2–3 days at room temperature.
Q: Can I freeze them?
Yes. Freeze without the cinnamon-sugar coating for up to 2 months. Thaw and add fresh coating before serving.
Q: How do I keep them soft?
Avoid overmixing the batter and don’t overbake them.