Ultimate Cinnamon Sugar Muffins Recipe

Introduction

The Ultimate Muffin is a perfectly moist, flavorful treat that’s easy to customize with your favorite add-ins. With a tender crumb and optional crumb topping, these muffins rise beautifully and satisfy any sweet craving.

Ingredients

• 1/3 cup (67g) packed light or dark brown sugar
• 1 Tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 4 Tablespoons (56g) unsalted butter, melted
• 2/3 cup (83g) all-purpose flour
• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, depending on your add-ins)
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk (any kind), at room temperature
• Add-ins of your choice (see Notes)*
• Optional if not using crumb topping: 2 Tablespoons coarse sugar, for sprinkling

Instructions

1. Step 1: Preheat the oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining with cupcake liners. Set aside.
2. Step 2: Make the crumb topping, if using: In a medium bowl, mix brown sugar, granulated sugar, and cinnamon. Stir in melted butter. Using a fork, gently work in 2/3 cup (83g) flour just until combined with large crumbles. Set aside or refrigerate until ready to use.
3. Step 3: In a large bowl, whisk together the remaining 1 and 3/4 cups (219g) all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. Set aside.
4. Step 4: In a separate large bowl, beat softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl as needed.
5. Step 5: Add sour cream, eggs, and vanilla extract; beat on medium speed for 1 minute, then on high until combined. Scrape the bowl again as needed.
6. Step 6: Pour dry ingredients into the wet ingredients and beat on low speed until just combined. Add milk and continue beating on low until incorporated. Fold in your chosen add-ins gently by hand.
7. Step 7: Divide the batter evenly among muffin cups, filling all the way to the top. Sprinkle coarse sugar on top if not using crumb topping, or spoon crumb topping over the batter and press lightly to adhere.
8. Step 8: Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and bake for an additional 15–18 minutes, until a toothpick inserted into the center comes out clean.
9. Step 9: Let muffins cool for 10 minutes in the pan on a cooling rack, then transfer to the rack to cool completely before serving.

Tips & Variations

• Use sour cream or plain yogurt for added moisture and tenderness.
• Try add-ins like blueberries, chocolate chips, or chopped nuts to customize flavors.
• If you prefer a streusel topping, chill it before adding for better texture.
• Room temperature ingredients help achieve a smooth batter and better rise.

Storage

Store muffins in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Reheat gently in the microwave for about 15 seconds, or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, but use half whole wheat and half all-purpose for best texture, as whole wheat flour can make muffins denser.

How do I keep muffins moist for longer?

Adding sour cream or yogurt helps keep muffins moist. Also, store them in an airtight container and avoid refrigeration unless necessary.

Ultimate Cinnamon Sugar Muffins Recipe

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★★★★★

4.8 from 61 reviews

This Ultimate Muffin recipe offers a perfectly moist and tender muffin with a delightful crumb topping. Made with a combination of brown and granulated sugars, warm cinnamon, and a rich blend of sour cream, eggs, and butter, these muffins are versatile with customizable add-ins to suit any taste. They bake with a crisp top and soft interior, ideal for breakfast or a snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumb Topping

• 1/3 cup (67g) packed light or dark brown sugar
• 1 Tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 4 Tablespoons (56g) unsalted butter, melted
• 2/3 cup (83g) all-purpose flour

Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, depending on add-ins)
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk (any kind), at room temperature
• Add-ins of your choice (see Notes)
• Optional if not using crumb topping: 2 Tablespoons coarse sugar, for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Set aside for later use.
2. Make Crumb Topping (Optional): In a medium bowl, combine the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter. Using a fork, gently work in the flour until just combined and you see large crumbles forming. Avoid overmixing. Set this topping aside or refrigerate until ready to use.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside this dry mixture.
4. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, approximately 3 minutes. Scrape down the bowl as needed to ensure even mixing.
5. Add Wet Ingredients: To the creamed sugar mixture, add sour cream, eggs, and vanilla extract. Beat on medium speed for 1 minute, then increase to high speed and beat until all ingredients are combined well. Scrape down the sides and bottom of the bowl as necessary.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while beating on low speed until just about combined. Pour in the milk and continue beating on low speed until the batter is smoothly combined. Gently fold in your chosen add-ins to incorporate without overmixing. The batter should be thick but spreadable.
7. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling them to the top. If not using the crumb topping, sprinkle the tops with coarse sugar. Otherwise, spoon the crumb topping over each muffin and lightly press the crumbles so they adhere to the batter.
8. Initial Bake: Bake the muffins at 425°F (218°C) for 5 minutes to give them a quick burst of heat and rise.
9. Reduce Temperature and Continue Baking: Without removing muffins from oven, reduce the temperature to 350°F (177°C) and bake for an additional 15 to 18 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
10. Cool Muffins: Let the muffins cool in the pan on a cooling rack for 10 minutes. Then transfer the muffins from the pan to the rack to cool completely before serving.
11. Storage: Store muffins covered tightly at room temperature for up to 5 days, or refrigerate for up to 1 week to maintain freshness.

Notes

• Choose your favorite add-ins such as blueberries, chocolate chips, nuts, or dried fruits to customize the muffins.
• If you prefer not to use the crumb topping, sprinkle coarse sugar on top before baking for a crisp finish.
• Make sure all wet ingredients are at room temperature to ensure proper mixing and texture.
• Do not overmix the batter once the flour is added, as this can result in tough muffins.
• You can refrigerate the crumb topping if making ahead but bring to room temperature before using for best results.

Keywords: ultimate muffin, homemade muffins, crumb topping, breakfast muffins, easy muffin recipe, cinnamon muffins