Delicious, easy Cinnamon Sugar Muffins are perfect paired with your morning coffee, and they freeze beautifully, too! Rolled in butter and cinnamon sugar, they make the tastiest breakfast.
Love cinnamon and sugar? This delicious Snickerdoodle Banana Bread is a reader favorite! Perfectly moist and flavorful. Or give our Sopapilla Cheesecake a try. We love it for breakfast, but it’s also a great dessert.
Breakfast Muffins with Cinnamon
A little bit like a donut, a little bit like a muffin. These easy breakfast treats are little bites of cinnamon heaven.
I am a big fan of snickerdoodles, so today’s cinnamon sugar mini muffins are truly one of the best.
And while I always share MY favorite recipes, this muffin is the most requested recipe by my own children. All four of them!
- Rolled in butter and dredged through cinnamon sugar, cinnamon muffins almost melt in your mouth.
- I love these for a breakfast you can eat on the go or a snack anytime of day.
- Fast and easy, freezer friendly!
These mini muffins remind me of cinnamon sugar donut holes, only they’re baked instead of fried.
You bake them in a mini muffin tin and then send them right into a bath of butter and cinnamon sugar.
Any fellow cinnamon lovers in the house? Whether it’s a classic Cinnamon Roll or a Brown Butter Snickerdoodle cookie, any baked good that features cinnamon is hard to resist.
Ingredients To Note
- Just a basic muffin recipe with flour, butter, milk, sugar, nutmeg, cinnamon, baking powder, and eggs.
- The key ingredient to get the best texture for these muffins is the butter flavored Crisco. I know you’ll ask. Can I use all butter?
The answer is yes, but the texture won’t be the same!
The shortening is what makes the muffins moist and fluffy. Then you roll the baked muffins in melted butter before adding the cinnamon sugar topping.
How to Make Cinnamon Sugar Muffins
- Mix Shortening. Mix one cup sugar with shortening until well blended. Add eggs.
- Add dry & wet Ingredients. In separate bowl, mix flour, baking powder, salt, 1/2 tsp cinnamon and nutmeg. Add flour mixture alternately with milk to the creamed mixture. Beat well after each addition.
- Bake. Lightly grease mini muffin tins. Fill muffin cups half full (I use a 1 Tbsp scoop). Bake in a 350 degree oven for 13-15 minutes.
- Roll in sugar. While baking, melt 2 sticks of butter. In a small bowl, mix sugar with cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat, enjoy, and eat some more!
Don’t forget to enjoy a cup of cold brew coffee to have with your doughnut muffins!
Can you make regular sized muffins?
You can use this recipe to make big muffins instead (using a regular sized cupcake pan).
However you would have less cinnamon/sugar to muffin ratio. You’ll also need to adjust the baking time by adding a couple of minutes.
How to freeze Mini Cinnamon Muffins
Once cooled, you can transfer the muffins right away to a ziploc freezer bag. They’ll keep in the freezer for several months.
Thaw at room temperature for a few hours or pop them in the microwave!
How to store mini muffins:
If you won’t be freezing these muffins, keep them tightly covered at room temperature.
They’re best eaten within a day or so; I love them especially when they’re still warm from the oven.
More Easy Dessert Recipes
Cinnamon Sugar Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup granulated sugar
- ⅔ cup butter flavored Crisco
- 2 large eggs
- 1 cup milk
For the topping:
- 2 ½ cups granulated sugar
- 1 ½ Tablespoons cinnamon
- 1 cup unsalted butter melted
Instructions
- Mix one cup sugar with shortening until well blended. Add eggs.
- In separate bowl, mix flour, baking powder, salt, 1/2 tsp cinnamon and nutmeg. Add flour mixture alternately with milk to the creamed mixture. Beat well after each addition.
- Lightly grease mini muffin tins. Fill muffin cups half full (I use a 1 Tbsp scoop). Bake in a 350 degree oven for 13-15 minutes.
- While baking, melt 2 sticks of butter. In separate bowl, mix sugar with cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat, enjoy, and eat some more!
Notes
- How to freeze muffins: Once cooled, you can transfer the muffins right away to a ziploc freezer bag. They’ll keep in the freezer for several months. Thaw at room temperature for a few hours or pop them in the microwave!
- How to store mini muffins: If you won’t be freezing these muffins, keep them tightly covered at room temperature. They’re best eaten within a day or so; I love them especially when they’re still warm from the oven.
Can I use real butter instead of Driscoll?
Did you ever get a reply? I would like to know if we can use real butter as well 😊
Reading thru the comments, Aimee says tonuse unsalted butter, hope this helps. 😊
Aimee says to use unsalted butter, hope this helps. 😊
I love everything cinnamon sugar and these muffins are amazing! We love making them on the weekends!
These muffins are so good! We make them a lot, especially during the school year. I like to pack them in their lunch boxes.
My family would LOVE these! Perfect bite-sized breakfast!
This needs to happen ASAP! I know my whole family is going to love them.
These are so cute and they look so delish! The perfect add on to a brunch spread!
These are our favorite make at home muffins! I cant tell you how many people ask me to bring them when Im bringing in breakfast for meetingS— seriously its like every person who’s ever had them! ! Thanks!
Yum, yum!! These would be the perfect breakfast or snack! My kids will go crazy over these!
I like to make those in batches and freeze for my kids busy weekday breakfasts before school. Works perfect !
These are so great for a quick breakfast or for a delicious little treat! Easy to make as well (which is a must for me)!