Cinnamon Sugar Muffins make a great treat for breakfast or after dinner. If you loved cinnamon sugar toast growing up, you will love this recipe!
These cinnamon sugar muffins were a crowd pleasure for my family, including my step dad who loves his sweets in the morning. I have made this recipe a few times and it wasn’t turning out how I had imagined so I bought some new baking powder and they came out perfectly.
Always remember to replace your baking powder and baking soda echoey few months since they effect recipes so much they do loose their chemical capabilities!
1.5 C all purpose flour
1 c coconut sugar
1.5 tsp baking powder
pinch of salt
1/2 c almond milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/3 c melted coconut oil or butter
1 large egg
- For the topping
1/3 c coconut sugar
2 tsp ground cinnamon
4 tbs melted butter or coconut oil
- Preheat oven to 350 degrees. Lightly grease the muffin cups. In a large bowl whisk together the sugar, flour, baking powder, salt, cinnamon and nutmeg
- in a small bowl beat the egg lightly. add in the milk, vanilla and melted oil/butter
- add the wet ingredients to the dry ingredients and stir. do not over mix! spoon the batter into muffin cups about 3/4 of the way full. bake for about 20 minutes. Oven temps will vary so please keep an eye on the muffins!
- For the topping
- In a small bowl mix together the cinnamon, sugar. in another small bowl, melt oil or butter. Dip baked and cooled muffins in the oil/butter and then into the cinnamon sugar mix!
Can I make these vegan?
Yes! but I haven’t tried it vegan so you may need to experiment with a chia or flax egg
I don’t have coconut sugar, can I used regular white sugar?
Yes! I do not recommend brown sugar but white granulated sugar is fine
How long will these keep?
If refrigerated, about 1 week. If left on the counter closer to 4 days depending on the temperatures. You can also freeze them and take out as needed!