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Home » Baking » Muffins

Published: Apr 7, 2015 · Modified: Jan 11, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Cinnamon Sugar Muffins | Bakery Style Muffins –

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This Cinnamon Sugar Muffins recipe has the exact texture that I had been looking for all these years. This is going to be my base recipe for any muffins I make from now on.

Cinnamon Sugar Muffins are served in a dish with milk

Normal evening coffee or tea is usually with cookies or by itself. When ordering coffee outside in a coffee shop, I just cannot resist buying the huge muffins that I see in the shop. As much as I hold myself back, I am even more tempted to eat them.

I love how the muffins taste at the coffee shops and I have never been able to make them like that before. My muffins are usually cake like (which I d not mind), but it lacks the crumb texture that the store ones have.

When I bought this Cook’s Illustrated Baking Book back from the library, the first recipe my eyes went to was these bakery-style muffins. I am usually skeptical about trying out a recipe from the book when they don’t have a picture. But this recipe just felt right and I wanted to try it out.

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I am so glad, I did! This recipe has the exact texture that I had been looking for all these years. This is going to be my base recipe for any muffins I make from now on.

I usually try to bake eggless, but this recipe has one egg in it. I would highly suggest that you do not skip it as I think the combination of the egg and the yogurt gives it the perfect texture.

I simply loved the huge dome this muffin yielded. I would also suggest using liners as my muffins were stuck to the tins and when I tried to force it out, the gorgeous dome came out separately.

It was alright as I had made it for home, but next time I would use the liners anyways to help remove it easily.

I used cinnamon sugar to coat the muffins, but they tasted awesome just plain. Also, you could add any kind of berries or nuts in the batter to make a variation. My next try is going to be blueberry muffins that I love to eat at Starbucks!

Cinnamon Sugar Muffins are in a rectangle tray with a cup of milk

Preparation time – 10 minutes
Cooking time – about 25 minutes
Difficulty level – easy

Muffins served in a dish with a black Kettle and a cup

Ingredients to make Cinnamon Sugar Muffins – Makes 16 mini muffins or 8 large ones

To make the muffins –

  • All purpose flour – 1 ½ cups
  • Baking powder – ½ tbsp
  • Baking soda – ¼ tsp
  • Salt – ¼ tsp
  • Unsalted butter (softened) – 5 tbsp
  • Sugar – 1 cup (I used little less than a cup as I used cinnamon sugar to coat)
  • Egg – 1 large
  • Plain yogurt – ¾ cup (I used low fat)

To make the cinnamon sugar –

  • Butter – 2 tbsp
  • Sugar – ¼ cup
  • Cinnamon powder – 1 tsp
Cinnamon Sugar Muffins in a blue white dish with milk and cup

Procedure –

  • Preheat the oven to 375 F.
  • Mix the flour, salt, baking powder and baking soda in a bowl and keep aside.
Whisking the flour in a  bowl
  • Spray the muffin tins with vegetable oil spray and keep it ready. I did not use any muffin liners since I made it for home. If I was sending it to school or taking it for somebody, I would use a liner
  • Bring the egg to room temperature and also the butter to get it softened.
  • I used my stand mixer to make the muffins. Using the paddle attachment of the mixer beat the sugar and the butter at medium-high speed until pale and fluffy. If not, use a hand mixer and beat the mixture.
Mixing the sugar, butter in a bowl
  • Add the egg and beat well until combined. Make sure you scrape down the sides of the bowl.
  • Reduce the speed of the mixer and add the flour and the yogurt alternating between each addition. Mix them till they are combined and then turn off the mixer. Scrape down the sides and mix once with a spatula.
Mixing the batter with stand mixer
  • Using a large spoon, carefully ladle the batter into the muffin tins.
Adding the dough in Muffins tray
  • Bake in the preheated oven for 20 – 25 minutes until the muffins are golden brown. Check for doneness using a toothpick.
Muffins are golden in a muffin tray
  • Cool the muffins in the tin for 5 minutes and then cool them on a rack.

To Cinnamon sugar coat the Muffins –

  • Mix the cinnamon and the sugar in a wide bowl.
  • Melt the butter and when the muffins are still a little warm, brush them with melted butter and then dip it into the cinnamon-sugar mixture. Shake off the excess and then serve!
Adding sugar in a bowl
Bakery Style Muffins served with milk

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Cinnamon Sugar Muffins in a Tray

Cinnamon Sugar Muffins | Bakery Style Muffins

This Cinnamon Sugar Muffins recipe has the exact texture that I had been looking for all these years. This is going to be my base recipe for any muffins I make from now on.
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Course: Christmas Recipes, Dessert, sweets
Cuisine: American, Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 21 Muffins
Calories: 122kcal
Author: Sandhya Ramakrishnan

Equipment

  • Oven
  • Stand Mixer
  • Muffin Tin

Ingredients

TO MAKE THE MUFFINS –

  • 1 ½ cups All-purpose flour
  • ½ tablespoon Baking powder
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 5 tablespoon Unsalted butter Softened
  • 1 cup Sugar I used a little less than a cup as I used cinnamon sugar to coat
  • 1 large Egg
  • ¾ cup Plain yogurt I used low fat

TO MAKE THE CINNAMON SUGAR –

  • 2 tablespoon Butter
  • ¼ cup Sugar
  • 1 teaspoon Cinnamon powder

Instructions

  • Preheat the oven to 375 F.
  • Mix the flour, salt, baking powder, and baking soda in a bowl and keep aside.
  • Spray the muffin tins with vegetable oil spray and keep it ready. I did not use any muffin liners since I made it for home. If I was sending it to school or taking it for somebody, I would use a liner.
  • Bring the egg to room temperature and also the butter to get it softened.
  • I used my stand mixer to make the muffins. Using the paddle attachment of the mixer beat the sugar and the butter in medium-high speed until pale and fluffy. If not, use a hand mixer and beat the mixture.
  • Add the egg and beat well until combined. Make sure you scrape down the sides of the bowl.
  • Reduce the speed of the mixer and add the flour and the yogurt alternating between each addition. Mix them till they are combined and then turn off the mixer. Scrape down the sides and mix once with a spatula.
  • Using a large spoon, carefully ladle the batter into the muffin tins.
  • Bake in the preheated oven for 20 – 25 minutes until the muffins are golden brown. Check for doneness using a toothpick.
  • Cool the muffins in the tin for 5 minutes and then cool them on a rack.

TO CINNAMON SUGAR COAT THE MUFFINS –

  • Mix the cinnamon and the sugar in a wide bowl.
  • Melt the butter and when the muffins are still a little warm, brush them with melted butter and then dip it into the cinnamon-sugar mixture. Shake off the excess and then serve!

Nutrition

Calories: 122kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 26mg | Fiber: 1g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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