Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup whole milk (substitute with almond milk for a dairy-free option)
- 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. As a mom juggling multiple tasks, I find this step essential to ensure easy cleanup.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. This is where the kids love to help, and yes, it can get a bit messy, but that’s part of the fun!
- In a separate bowl, combine the milk, melted butter, eggs, and vanilla extract. Stir them together until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—a few lumps are okay.
- Spoon the batter evenly into the muffin tins, filling each about two-thirds full.
- In a small bowl, mix the 1/4 cup sugar and 1 teaspoon cinnamon for the topping. Sprinkle generously over each muffin. I love involving my kids in this part; it’s a simple way to make them feel like little chefs.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or, if you’re like me and can’t resist, enjoy one while it’s still warm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cinnamon Sugar Muffins, recipe, cooking, food
