Cinnamon-Sugar Muffins

Start your day of right with my Cinnamon-Sugar Muffins and a bowl of your favorite fresh fruit! These muffins also make a terrific snack anytime anytime of day!


There are days where I love to start out the morning with a delicious muffin and a bowl of fresh fruit! Yes it’s true, it really makes my day!

If you enjoy like fresh muffins and you like cinnamon you are going to LOVE these muffins!

There are a lot of ways to describe these muffins – cinnamon sugar muffins, cinnamon crumble muffins, cinnamon streusel muffins, maybe even Snickerdoodle muffins.

Call them whatever you want, just call them the next muffin you’re going to bake. You’ll be glad you did. :)

For those of you that love the flavor of cinnamon, and most people do – this one’s for you!


These Cinnamon-Sugar Muffins have a warm buttery flavor with plenty of cinnamon-sugar in every bite.


Half of the cinnamon-sugar mixture goes into the muffin batter and half of the mixture goes on top of the muffins.

This muffin batter is thick, that’s a good thing. That’s going to give you a wonderfully moist muffin!


When these wonderful muffins come out of the oven they look and smell wonderful!

But most importantly they are SO moist and SO  scrumptious. They are absolutely scrumptious!


 Cinnamon-Sugar Muffins

Ingredients:                                                                       2015-06-18-6088

Cinnamon-Sugar Mixture:

2/3 cup sugar

1/3 cup flour

1 tablespoon cinnamon

1/2 stick (4 tablespoons) softened butter


1 1/3 cups all-purpose flour

2/3 cup white whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

3 large eggs

3/4 cup sugar

1 stick butter, melted

1 cup sour cream

1 teaspoon vanilla


1. Line a muffin pan with paper or foil liners; spray the liners with cooking spray. Heat oven to 350 degrees F.  To make cinnamon-sugar crumble in a small bowl mix together sugar, flour and cinnamon. Mix in 1/2 stick softened butter.

2. Mix together flour, baking powder, cinnamon, salt and baking soda. Set aside. Whisk together eggs, sugar, melted butter, sour cream and vanilla. Fold into the flour mixture. Gently fold in 1/2 of cinnamon crumble mixture. Divide batter evenly among 12 muffin cups filling 2/3 to 3/4 full. Top with the remaining crumble

3. Bbake 25-27 minutes. My muffins took exactly 25 minutes and were cooked perfectly!

Makes 12 generous Muffins

Adapted from:

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