Brown Sugar Cinnamon Muffins
These easy Brown Sugar Cinnamon Muffins are a simple make-ahead breakfast or a sweet afternoon treat to enjoy with a hot cup of coffee!
Servings 12 muffins
FOR THE MUFFINS:
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ cup cold salted butter
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 2 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons salted butter, melted
Preheat oven to 400 degrees F. Spray a standard 12-cup muffin tin with cooking spray or line with paper cups. Set aside.
Combine flour, brown sugar, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl. Use a pastry cutter or two forks to cut cold butter into the dry ingredients until the butter is in tiny pea-sized lumps.
In a separate bowl, whisk together milk, egg and vanilla extract. Stir the milk mixture into the dry ingredients, just until moistened. Batter will still be slightly lumpy, but that’s fine.
Spoon the batter into the prepared muffin tin. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
In a small bowl, stir together the cinnamon and sugar for the topping. When the muffins are cool enough to handle, brush the tops of the muffins with melted butter, and then sprinkle with the cinnamon-sugar mixture.
Alternative method: instead of using the melted butter, you can sprinkle the cinnamon sugar mixture on top of the batter before baking the muffins.
- What to add to Cinnamon Muffins: If you prefer a muffin with mix-in's for extra flavor and texture, you have a lot of great options here. You can add chopped pecans, raisins, Craisins (or other cranberries), finely chopped fresh apple, chopped dates, cinnamon chips or white chocolate chips.
- How to cut butter into dry ingredients: I use a pastry cutter, as shown above, to cut the cold butter into the dry ingredients. Just keep cutting until the butter is the size of tiny peas and is coated in the flour. You can also use two forks, a handheld box grater, or a food processor to accomplish this task.
- What does buttermilk do for muffins? This recipe just calls for regular milk (I prefer a milk with at least 2% fat, but any will work). If you have it on hand, buttermilk will also be a fine substitute for the regular milk. Buttermilk is used in baking to create a slightly acidic, tangy batter that keeps muffins moist and tender by breaking down long, tough strands of gluten. The buttermilk isn't necessary here, though, because the muffins stay moist and tender on their own.
- Why did my muffins sink? These muffins rise a mile high, so you shouldn't need to worry about anything sinking! That said, it's important to use very cold butter and to keep the batter cold right before baking. Other reasons muffins sink include over-mixing the batter, using an old leavening agent or flour, or an oven that's not hot enough.
- How to store cinnamon muffins: Place the muffins in an airtight container or Ziploc bag and store at room temperature for up to 4 days.
- Can I freeze cinnamon muffins? Yes! To extend the life of your muffins, wrap tightly and store in the freezer for up to 3 months.
Serving: 1muffin | Calories: 244.1kcal | Carbohydrates: 42.3g | Protein: 3.3g | Fat: 10.2g | Saturated Fat: 6.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.7g | Cholesterol: 42.3mg | Sodium: 292.1mg | Potassium: 129.8mg | Fiber: 0.7g | Sugar: 21g