This muffin puts cinnamon front-and-center! There’s cinnamon in the batter, plus a cinnamon brown sugar topping, and even a ribbon of brown sugar cinnamon in the center!
For the cinnamon sugar topping:
- 3 tablespoons packed brown sugar (dark or light)
- 1 1/2 teaspoons cinnamon (see note 1)
For the muffin batter:
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar (dark or light)
- 2 large eggs
- 2/3 cups neutral oil (vegetable, canola, etc.)
- 1 cup milk
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees F.
- Grease the cups of a 12 cup muffin tin, or place cupcake liners in each cup. Set aside.
- In a small bowl, mix together the 3 tablespoons packed brown sugar and 1 1/2 teaspoons cinnamon to make the cinnamon sugar topping. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon cinnamon and pinch of nutmeg. Set aside.
- Place the brown sugar for the batter into a separate large bowl. If there are any lumps in the brown sugar, break them apart with your fingers or a fork. Then, add in the granulated sugar, eggs, oil, milk and vanilla. Whisk together until evenly combined.
- Gradually add the dry ingredients into the wet ingredients, whisking in between each addition. Continue to whisk just until combined (a few lumps are ok, but do not overmix).
- Fill each muffin tin about 1/3 full with the batter. Then, sprinkle about 1/2 teaspoon of the cinnamon sugar mixture evenly over the surface of each layer of batter. Then, distribute the remaining batter evenly on top of each partially filled muffin tin. Sprinkle the rest of the cinnamon sugar mixture evenly on top of each muffin.
- Bake in the preheated oven for 22 – 26 minutes, or until the top of the muffin is firm and a toothpick inserted in the center comes out clean (a couple crumbs are ok, but no wet batter).
- Let the muffins cool in the tin for about 10 minutes, then remove to a wire rack to continue cooling.
- For extra cinnamon flavor in the cinnamon sugar topping, feel free to increase the amount of cinnamon from 1 1/2 teaspoons to 2 teaspoons!
- You can store the muffins in an airtight container at room temperature for 2 – 3 days, or keep them in the freezer for up to 3 months.
Keywords: cinnamon muffins, brown sugar cinnamon muffins