Cinnamon Sugar Muffins | The Grounded Kitchen

There is something comforting about cinnamon and sugar baking in the oven. The smell alone makes the kitchen feel welcoming, and these simple muffins are a lovely example of how a few everyday ingredients can make something special.The muffins are soft and lightly sweet, with a delicate cinnamon flavour and a sprinkle of cinnamon sugar on top. They don't require a mixer or any special equipment, making them just right for a spur-of-the-moment bake.Recipe Details Prep time: 10 minutes Cook time: Approximately 18 minutes Total time: Approximately 28 minutes, plus cooling Yield: 12 muffins Difficulty: Easy Equipment: 12-cup muffin pan, mixing bowl, small topping bowl and whisk or spoon Dietary: Vegetarian and egg-free; contains wheat and dairy IngredientsFor the muffins 2 cups (500 mL) all-purpose flour, spooned into the measuring cup and levelled ½ cup (125 mL) granulated sugar 2 teaspoons (10 mL) baking powder 1 teaspoon (5 mL) ground cinnamon 1 cup (250 mL) milk ¼ cup (60 mL) butter, melted and cooled slightly For the topping 2 tablespoons (30 mL) granulated sugar ½ teaspoon (2.5 mL) ground cinnamon Instructions1. Prepare the oven and pan Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups. 2. Mix the batter In a large bowl, whisk together the flour, sugar, baking powder and cinnamon. Add the milk and melted butter. Stir gently until the dry ingredients are just moistened. The batter will be thick, and a few small lumps are fine. Avoid overmixing, as this can make the muffins tough. 3. Fill and top Divide the batter evenly among the 12 muffin cups. In a small bowl, mix the topping sugar and cinnamon. Sprinkle the mixture evenly over the muffins. 4. BakeBake for approximately 18 minutes, until the tops are lightly golden and a toothpick inserted into the centre of a muffin comes out clean. Allow additional time if needed.5. Cool Leave the muffins in the pan for 5 minutes. Transfer to a cooling rack. Grounded Kitchen Secrets & NotesEnjoy them fresh. These muffins are best eaten on the day they're made, when the edges are lightly crisp and the centres are soft.A few lumps are welcome. Stop mixing once the dry ingredients are moistened. The batter does not need to be perfectly smooth.Let the butter cool slightly. Use melted butter that is warm rather than hot so it is easier to combine with the milk and dry ingredients.Divide the topping evenly. Mix the cinnamon and sugar thoroughly before sprinkling so each muffin gets a little of both.Bake It Now VariationFor an optional doughnut-style finish, skip the cinnamon sugar sprinkle before baking and reserve the topping mixture. After baking and the initial 5-minute rest, brush the warm muffin tops lightly with a little extra melted butter and dip them in the reserved cinnamon sugar.If you happen to have an extra tablespoon (15 mL) of sugar, you can mix it into the reserved topping for a little more coating. Use a clean bowl for the dipping mixture. The extra butter and sugar are optional; the simple baked-on topping already gives the muffins a lovely cinnamon flavour.Storage & Make-AheadCool completely before storing. Keep leftovers in an airtight container at cool room temperature for up to 2 days. The topping will soften during storage, so these are at their best fresh.For longer storage, freeze cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm briefly if preferred. If using the doughnut-style finish, add the butter and cinnamon sugar after thawing and warming.To prepare ahead, measure the dry ingredients and topping separately. Add the milk and butter and bake when you are ready, rather than leaving the mixed batter overnight.Serving SuggestionsServe with tea or coffee for an afternoon break, or pair with fruit and yoghurt for a simple breakfast. They need no icing or elaborate finish, just a little cinnamon sugar and a few minutes to cool.Everyday ingredients, no mixer and something warm from the oven. That's Bake It Now.

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