Ingredients
Scale
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- ¾ cup whole milk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter or non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- In a separate medium bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with milk. Begin and end with dry ingredients. Stir gently until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
- While still slightly warm, brush each muffin with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Notes
For extra flavor, add a pinch of nutmeg or cardamom to the batter.
Mini versions can be made using a mini muffin tin, reducing baking time to 10–12 minutes.
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 20