Cinnamon Sugar Muffins
These cinnamon muffins are soft, fluffy, and have that bakery-style feel that makes them hard to resist fresh from the oven. I wanted something simple that my daughter could safely enjoy with her food allergies, but still felt like a little treat. The muffins are topped with a crackly cinnamon-sugar layer that bakes into a lightly crisp finish. They are quick to mix, not overly sweet, and stay tender for days. They work well for breakfast, afternoon snacks, or anytime you want something homemade without a lot of effort.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup dairy-free milk (oat or soy)
- 1/3 cup neutral oil (avocado, canola, or vegetable) or 1/3 cup melted dairy-free butter
- 1 tsp vanilla extract
- For the topping: 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- 1Preheat and prep
Preheat oven to 375F (190C). Line a muffin tin or lightly grease.
- 2Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 3Combine wet and dry
In a separate bowl, whisk dairy-free milk, oil (or melted butter), and vanilla. Add wet ingredients to dry and stir just until combined. Do not overmix.
- 4Fill and top
Divide batter evenly between muffin cups. Sprinkle cinnamon sugar topping over each muffin.
- 5Bake and serve
Bake 16-18 minutes, until domed and a toothpick comes out clean. Cool slightly, then enjoy warm.
