Sugar-Coated Muffins

Sugar-Coated Muffins

Jenn Hall 0

"Dipping the butter-brushed tops of these muffins in a mixture of cinnamon and sugar is easy way to spruce-up a basic muffin recipe."

Ingredients {{adjustedServings}} servings 210 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Brush tops of hot muffins with 2 tablespoons melted butter. Dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon. Serve warm.
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Reviews 48

  1. 53 Ratings


Ok, if you use muffin tin liners like I do your entire muffin (duh) will not be coated in the topping. I didn't even think of it beforehand. I was in a hurry and just made them. The plain muffin inside was lacking something. I think a little cinnamon there like another reviewer suggested would have done it, even without the entire thing being rolled in the topping. As far as the milk, I started out with 3/4 cup but added more during the mixing to get a consistency I could work with putting in the muffin cups. I would say it was at least a cup. I just kept adding and stirred it in until I could work with it and even then was thinking it could use a tad more. My batter was not lumpy after all of this, but they baked up gorgeous in about 15 minutes as another had said. Mine were light and fluffy with nice peaks on them. Everyone still gobbled them up, but I am giving it 4 stars since the basic muffin still needs something.


This recipe was awesome! The only thing I would change would be to use butter instead of oil, it makes for a more tasteful muffin. Otherwise I highly recommend it.


this recipes is similar to one for "breakfast muffins" that my mom has. her's has cinnamon and nutmeg added to the batter, so i added 1 tsp each of those two ingredients. also added 1 tsp of vanilla. i filled regular muffin cups 2/3rds full and only came up with 10 muffins, but they baked up nice and tall. very moist inside, and slightly crisp on top. the cinnamon/sugar on top is what makes them so perfectly sweet and delicious.