Cinnamon Sugar Muffins

Warmly Spiced, Just Sweet Enough

Add a classic, easy topping to a simple muffin recipe and you've got the makings of a fantastic mid-morning snack! Here's why we love these muffins:

• That cinnamon-sugar. What is it about the combo of cinnamon and sugar? It's honestly impossible to resist ... so we don't!
• Just one flour is needed. I love a gluten-free recipe that needs just one flour to make, in this case, oat flour! Or you can substitute a gluten-free flour blend if you prefer.
• Not overly sweet. Even with two types of sugar in the batter, you'll notice that the muffins are not too sweet. The topping adds just enough sweetness to make them absolutely perfect.

Ingredient Notes

Here's an overview of the ingredients in these muffins. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Butter - Unsalted butter is best in these muffins. Bring it to soft-ish room temperature before adding the sugar.
• Vegetable oil - Any neutral oil will work here, like avocado oil, or you could also use coconut oil.
• Sugar - A combination of granulated and light or dark brown sugar sweetens the muffins.
• Eggs - Use large eggs at room temperature.
• Oat flour - Learn how to make oat flour easily at home, or pick up a package at the store. If you can't eat oats, sorghum flour or brown rice flour are great substitutes.
• Leavening - Baking powder baking soda
• Cinnamon- A little ground cinnamon in the batter complements the cinnamon in the buttery topping.
• Salt - Fine sea salt or table salt works.
• Milk - I prefer to use whole milk to add richness to the muffins, but 2% works well, too. I don't recommend using fat-free milk.
• Topping - Melted butter and homemade cinnamon sugar.

Substitutions and Variation Ideas

• Swap gluten free flour - If you want, try my homemade gluten free flour blend in place of the oat flour, or use your preferred gluten-free flour.
• Nuts: Stir in 1 cup of chopped walnuts to the batter.
• Another spice: Cardamom is another one of my favorite spices and you can use it instead of the cinnamon for the topping. For a festive fall version, use pumpkin spice for the cinnamon.
• Add vanilla: For a touch of vanilla flavor, add 2 teaspoons of pure vanilla extract to the batter when you add the eggs.
• Salted butter: Add a tiny bit of sweet-salty to the cinnamon sugar topping and use melted, salted butter!

Proper Storage

Cinnamon sugar muffins freeze well, so you can enjoy half the batch now and save the rest for a pick-me-up later.

• Counter - Place the muffins in an airtight container and keep them on the counter for up to 3 days.
• Fridge - Store the muffins in their airtight container in the fridge for up to 5 days.
• Freezer - Transfer the cooled muffins to a freezer-safe container or sealable bag, then store them in the freezer for up to 3 months. Thaw the muffins in the fridge completely before eating them.