These look like cinnamon-sugar muffins, similar to old-fashioned cinnamon muffins or baked cinnamon-sugar doughnut muffins. They have a golden-brown outside, a soft, fluffy inside, and a generous coating of cinnamon sugar.
Here is a complete homemade recipe, including exact measurements, baking instructions, nut and allergen information, storage advice, troubleshooting, and frequently asked questions.
Preparation
15 minutes
Baking
18–23 minutes
Yield
12 muffins
1. Ingredients
This recipe makes 12 standard-sized muffins.
A. Dry ingredients
TradeGlobe | Global B2B Wholesale Trading Platform
All-purpose flour — 250 g
Approximately 2 cups, spooned and leveled
Granulated sugar — 150 g
Approximately ¾ cup
Backpulver
Baking powder — 2 teaspoons
For a light, risen muffin
MONARCH SALT TABLE IODIZED CONTAINER – US Foods CHEF’STORE
Salt — ¼ teaspoon
Balances the sweetness
B. Wet ingredients
2 large eggs, at room temperature
180 ml milk (¾ cup)
115 g unsalted butter, melted and slightly cooled (½ cup)
2 teaspoons vanilla extract
C. Cinnamon-sugar topping
50 g granulated sugar (¼ cup)
2 teaspoons ground cinnamon
30–40 g melted butter (2–3 tablespoons), for brushing
Optional: Add ¼ teaspoon ground nutmeg to the batter for a warmer, bakery-style flavor.
2. Equipment needed
12-cup standard muffin tray
Two mixing bowls
Whisk or fork
Rubber spatula or wooden spoon
Measuring cups and spoons or a kitchen scale
Pastry brush
Cooling rack
Toothpick or thin skewer
3. Step-by-step method
VARDAGEN moule à muffins, couleur argent, 38×29 cm – IKEA
Step 1 — Preheat the oven
Preheat your oven to 190°C (375°F) for a conventional oven. Grease the muffin tray with butter or a little neutral oil.
If you want the sides coated in cinnamon sugar, baking directly in a well-greased metal tray works better than using paper liners.
EASY Coconut Quick Bread – Boston Girl Bakes
Step 2 — Mix the dry ingredients
Add the flour, sugar, baking powder and salt to a large bowl. Whisk for about 20–30 seconds to distribute the raising agent evenly.
Make sure there are no large flour lumps.
Messbecher Good Grips, 2.5 dl | Betty Bossi
Step 3 — Combine the wet ingredients
In a separate bowl, whisk the eggs, milk and vanilla. Slowly whisk in the melted, cooled butter.
The butter should be warm rather than hot. Hot butter can partially cook the eggs.
Step 4 — Make the batter
Pour the wet mixture into the dry ingredients. Fold gently with a spatula until the flour has just disappeared.
A few small lumps are fine. Do not beat until perfectly smooth, as overmixing can make muffins tough.
Muffin Pan | JK Adams
Step 5 — Fill the muffin tray
Divide the batter evenly between the 12 cups, filling each approximately two-thirds to three-quarters full.
Wipe away any batter spilled onto the top of the tray to prevent it from burning.
Muffin | Elica
Step 6 — Bake
Bake for approximately 18–23 minutes on the middle rack.
The tops should be golden brown and spring back gently when touched. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, not wet batter.
If your oven browns unevenly, rotate the tray near the end of baking.
How to Make Cinnamon Sugar – Alphafoodie
Step 7 — Prepare the cinnamon sugar
Mix the 50 g sugar and 2 teaspoons cinnamon in a shallow bowl. Melt the additional butter in another bowl.
Taste a tiny pinch of the mixture and add a little more cinnamon if you prefer a stronger, spicier coating.
Donut Muffins
Step 8 — Coat the muffins
Let the muffins rest in the tray for about 5 minutes. Remove them carefully while still warm.
Brush the tops with melted butter, then dip them into the cinnamon sugar. For a stronger coating, brush the sides with butter too and roll them gently in the mixture.
Place on a cooling rack and let the coating set for a few minutes.
The butter-and-sugar finishing method is also used in classic cinnamon-sugar doughnut muffin recipes.
King Arthur Baking
+1
4. How to get muffins like the picture
Cinnamon Sugar Muffins Bakery-Style Irresistible Treat – Recipe Website
I Had Never Heard of “Dirt Bombs” Until “The Summer I Turned Pretty” — Now They’re All I Want to Eat – Yahoo Style Canada
Cinnamon Sugar Donut Muffins with Classic Baked Flavor
Use these tips for a similar appearance:
Golden, domed tops: Use fresh baking powder and preheat the oven properly.
Soft yellow center: Use eggs, milk and butter at room temperature.
Browned lower edges: Grease the tray thoroughly and bake until the muffins are fully set.
Visible cinnamon-sugar coating: Apply the butter and sugar while the muffins are warm.
Tender crumb: Fold the batter gently and stop as soon as the flour disappears.
More bakery-style flavor: Add ¼ teaspoon nutmeg to the batter.
The muffins in your photo appear to have a fairly deep golden crust and a pale interior. The exact original recipe cannot be determined from the photograph alone, but this version is designed to produce a similar result.
5. Nutrition information
The following is an estimated nutrition breakdown per muffin, based on 12 muffins and including the cinnamon-sugar topping and approximately 30 g of butter for coating. Actual values vary with ingredient brands and how much coating sticks.
Estimated per serving · 1 muffin
250–290 calories
Carbohydrates
38–43 g
Protein
4–5 g
Total fat
9–12 g
Total sugars
17–22 g
Saturated fat
5–7 g
Fiber
About 1 g
These are estimates, not laboratory-tested nutrition facts. Sodium and cholesterol will depend on the ingredients used.
Nutrition for the whole batch
For 12 muffins, the batch contains approximately:
Calories: 3,000–3,480
Carbohydrates: 456–516 g
Protein: 48–60 g
Fat: 108–144 g
For a more accurate count, weigh the ingredients and use the nutrition labels of the actual products you purchase.
6. Nut information and allergens
Does this recipe contain nuts?
No. The standard recipe does not contain nuts as an ingredient. However, packaged ingredients may carry cross-contact warnings, so check their labels if preparing food for someone with a nut allergy.
Ingredient
Allergen information
Wheat flour
Contains wheat and gluten
Eggs
Contains eggs
Milk and butter
Contains dairy
Cinnamon and sugar
Not typically major allergens
Vanilla extract
Check the label for added ingredients
Baking powder
Check the label for its starch and other ingredients
Optional nuts you can add
If you want to customize the muffins, add approximately 50–60 g of chopped nuts to the batter before baking.
Chopped walnuts
Walnuts
Add 50 g for an earthy flavor and a slightly crunchy texture.
Extra Small Pecan Pieces Bag | Fresh Gourmet Nuts | Priester’s Pecans
Pecans
Add 50 g for a buttery flavor that pairs especially well with cinnamon.
White bowl of chopped almonds on white. Spilled whole almonds.
Almonds
Add 40–50 g of chopped almonds for extra crunch.
Important allergy note: Walnuts, pecans and almonds are tree nuts. Do not add them when serving someone with a relevant allergy. If a severe allergy is involved, use appropriately labeled ingredients and avoid cross-contact from bowls, utensils, trays and work surfaces.
7. Ingredient substitutions
If you don’t have…
You can use…
Unsalted butter
Salted butter; reduce or omit the added salt
Whole milk
2% milk or unsweetened plant milk
Granulated sugar
Caster sugar
Vanilla extract
Vanilla essence, following the label’s recommended amount
All-purpose flour
A suitable gluten-free baking flour blend
Cinnamon
A small amount of mixed baking spice, though the flavor will change
Eggs
A suitable commercial egg replacer formulated for baking
For an egg-free or dairy-free version, you may need to adjust the recipe and baking time slightly. A gluten-free flour blend can also produce a different texture.
8. Storage and reheating
Room temperature
Cool completely, then store in an airtight container in a cool, dry place. For the best quality, eat within 1–2 days, especially if you want to preserve the cinnamon-sugar coating.
Refrigerator
Refrigeration is generally unnecessary for these plain muffins. If you refrigerate them, seal them well to prevent drying and condensation.
Freezer
Freeze completely cooled muffins in a freezer-safe container or bag for up to 2–3 months for good quality. Freeze them before coating if possible, then thaw, warm and apply fresh cinnamon sugar.
Reheating
Warm one muffin in the microwave for about 10–15 seconds, or use a 150°C oven for approximately 4–6 minutes. Check the center before eating.
Storage guidance is consistent with established cinnamon-muffin recipes, which recommend airtight storage and freezing for longer keeping.
The Kitchn
+1
9. Troubleshooting guide
Problem
Likely reason
How to fix it
Muffins are dense
Batter was overmixed or raising agent is old
Fold gently and use fresh baking powder
Centers are raw
Oven too hot or baking time too short
Check with a toothpick and continue baking as needed
Muffins are dry
Too much flour or overbaking
Weigh flour and check early
Tops are flat
Batter was too thin or baking powder was ineffective
Measure accurately and preheat the oven
Cinnamon sugar falls off
Muffins are too cool or too dry
Brush with melted butter while warm
Sugar becomes wet
Muffins were sealed while warm
Cool completely before storing
Bottoms burn
Tray is too close to the lower heating element
Bake on the middle rack
Muffins stick to the pan
Insufficient greasing or removal too early
Grease thoroughly and rest for 5 minutes
10. Frequently asked questions (Q&A)
Q1. Can I make these muffins without an electric mixer?
Yes. A whisk and a spatula are sufficient. This recipe uses melted butter, so you do not need to cream butter and sugar.
Q2. Can I make the batter the night before?
Q3. Can I use oil instead of butter?
Q4. Can I make these in an air fryer?
Q5. Can I make mini muffins?
Q6. Why are my muffins not as dark as the picture?
Q7. Can I add chocolate chips or fruit?
Q8. Can I reduce the sugar?
Q9. How do I know the muffins are fully baked?
Q10. Are these suitable for vegetarians?
Q11. Are these muffins vegan or gluten-free?
Q12. Can I sell these muffins from home?
11. Printable recipe card
Cinnamon Sugar Muffins
Yield: 12 muffins · Prep: 15 minutes · Bake: 18–23 minutes
Muffin batter
250 g all-purpose flour
150 g granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
180 ml milk
115 g melted, cooled butter
2 teaspoons vanilla extract
Cinnamon-sugar topping
50 g granulated sugar
2 teaspoons ground cinnamon
30–40 g melted butter
Method
Preheat oven to 190°C (375°F) and grease a 12-cup muffin tray.
Whisk the flour, sugar, baking powder and salt.
Whisk the eggs, milk and vanilla; mix in the cooled melted butter.
Fold wet ingredients into dry ingredients just until combined.
Divide among muffin cups, filling each two-thirds to three-quarters full.
Bake for 18–23 minutes until golden and cooked through.
Rest for 5 minutes, then remove the muffins.
Mix topping sugar and cinnamon. Brush warm muffins with melted butter and coat with cinnamon sugar.
My recommendation: Make the recipe as written the first time, without adding nuts. Once you have the texture right, try walnuts or pecans if you want extra crunch. The key to getting the look in your photograph is to avoid overmixing the batter and apply the cinnamon-sugar coating while the muffins are still warm.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Grandma’s Cream Puffs – Light, Crisp & Creamy - October 17, 2026
- Easy Crockpot Creamy Garlic Parmesan Chicken - October 17, 2026
- Garlic Herb Roasted Potatoes - October 17, 2026
