This sweet and simple cinnamon sugar muffins recipe uses basic pantry ingredients, and can also be made into cinnamon sugar bread.
Up today is a recipe for cinnamon sugar muffins that is really and truly one you can make any time. It uses very basic pantry ingredients, and goes together quickly and easily. I originally published this recipe in 2013 as a quick bread, so for this update, I used the exact same batter, but made muffins instead. I love that this recipe calls for a full tablespoon of baking powder, which makes these muffin tops form into a very pretty dome.
Cinnamon Sugar Muffins Variations
- Because this cinnamon sugar bread batter is very basic, it can be adapted in so many ways. Easy additions are:
- dried fruit: raisins, craisins, dried cherries
- fresh fruit such as blueberries or apples
- almonds, walnuts, or pecans
- If you like cinnamon actually IN your bread and muffins, add a layer of cinnamon sugar inside the batter. Simply add half the batter to the loaf or muffin pan, sprinkle the cinnamon sugar mixture, and then top with another layer of batter. Finish the top with more of the cinnamon sugar mixture.
- This recipe for cinnamon sugar muffins can be doubled easily.
Cinnamon Sugar Muffins or Quick Bread
For the batter
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the topping
- 1/3 cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees F.
- Prepare an 8 x 4 inch bread pan, or a 12-vessel muffin pan.
- In a small bowl mix 1/3 c. sugar and 2 t. cinnamon. Set aside.
- Using the whisk attachment, on low speed, combine the flour, baking powder, and salt in the bowl of a standing mixer.
- Add the white and brown sugars. Mix again.
- One at a time, and mixing in between, add the egg, milk, and oil.
- Mix on medium-high speed for 2 minutes.
- Pour the batter into the loaf pan, or divide evenly in the muffin pan.
- Generously sprinkle cinnamon and sugar mixture over batter.
- Bake the loaf pan for 40-45 minutes. Bake the muffins for 22 minutes. They are done when a knife inserted in the middle comes out clean.
- Cool for 10 minutes. Eat warm, or store in an airtight container for up to 3 days.
“Easy ingredient” recipes like this one are the best, and this one is super simple. If you have a beginner baker in your home, this is a great starter recipe. Everything is easy to measure out, and there are no odd ingredients. Store these cinnamon sugar muffins in an airtight container (I usually use a large resealable bag) at room temperature. They stay fresh for up to two days, and if you like warm muffins, just pop one in the microwave for a few seconds. Delicious!
Although not technically comfort food, this recipe has that sort of “homey” quality to it. The muffins bake for just 22 minutes, but it’s long enough for them to fill your kitchen with the aroma of cinnamon. Make them for breakfast, when the kids come home from school, or for a family dinner. I promise these muffins will be a hit!
*Affiliate links included. Click HERE for my disclosure statement.
Muffin Making Tools: