Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk (or plant-based alternative)
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- Optional: chopped nuts, fruit, or chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix 1/2 cup brown sugar with 1 teaspoon cinnamon in a small bowl; set aside.
- Whisk together 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a medium bowl.
- Beat 1/2 cup butter with 1 cup sugar until light and fluffy in a large bowl.
- Add 2 eggs, one at a time, then 1 teaspoon vanilla extract; mix thoroughly.
- Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour; mix gently.
- Fold in optional mix-ins if desired.
- Spoon batter into muffin cups, filling 2/3 full; sprinkle cinnamon-sugar topping over each.
- Bake 20–25 minutes, or until a toothpick comes out clean; rotate halfway for even baking.
- Cool in the tin 5 minutes, then transfer to a wire rack. Serve warm.
Notes
Avoid overmixing the batter to maintain a soft crumb.
Customize with fruits, nuts, or chocolate for variety.
Use plant-based milk for dairy-free options.
- Prep Time: 10
- Cook Time: 25