Cinnamon Sugar Muffins (Just Like Mom Made)

Soft, tender muffins dipped in buttery cinnamon sugar — a sweet family favorite for breakfast or an afternoon treat.

These Cinnamon Sugar Muffins are one of those simple, comforting recipes that make a house feel like home. My mom would make them as a special treat, especially during the cooler months when the kitchen felt extra cozy. The smell of cinnamon drifting through the house was enough to bring everyone into the kitchen before they were even out of the oven.

They’re tender and lightly spiced, with a sweet cinnamon-sugar coating that makes them taste almost like a bakery-style doughnut. While they were often served as a treat, they’re just as wonderful with a cup of coffee in the morning or as an afternoon snack with tea.

Sometimes the simplest recipes are the ones that stay with us the longest.

Ingredients:

3 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 c. sugar
10 Tbs, butter, melted   
2 eggs, lightly beaten
1 c. milk

Cinnamon Sugar Topping

2/3 c. sugar
1 1/2 Tsp. cinnamon
6 Tbs. butter, melted  

 🥄 Instructions: 

Preheat the oven to 350°F. Butter or lightly grease a 24-count standard-size muffin tins (not jumbo).

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.

Make a well in the center of the dry ingredients.

In a separate bowl, combine the milk, lightly beaten eggs, and melted butter. Pour the wet ingredients into the well.

Stir gently just until combined. The batter should be slightly lumpy, similar to pancake batter. Do not overmix, or the muffins may become dense.

Fill each muffin cup about ¾ full.

Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

While the muffins are baking, prepare the topping:

In one small bowl, combine the sugar and cinnamon.

In another bowl, melt the butter.

Allow the muffins to cool for about 5 minutes, just until they are cool enough to handle but still warm.

Dip the tops of the muffins into the melted butter, then dip or roll them in the cinnamon sugar mixture until well coated.

Place on a wire rack to cool completely.

Serve warm or at room temperature.

 📝 Notes Section:

Butter Note:  Butter Tip: This recipe calls for 10 tablespoons of butter, but you can use ½ cup (1 stick) if needed. Using the full 10 tablespoons gives the muffins a slightly richer flavor and a more tender texture.

You can cut this recipe in half to make 12 muffins.

For extra richness, substitute half-and-half for the milk.

If you prefer less coating, brush the tops with butter instead of dipping.

These muffins are best enjoyed the same day but can be stored in an airtight container for 2–3 days.

You can warm them slightly before serving to refresh the cinnamon flavor.

For a doughnut-style variation, bake in mini muffin tins and reduce baking time to 12–14 minutes.