My daughter loves helping with the cinnamon-sugar coating. She calls it “muffin sparkles” and always sneaks an extra sprinkle on top.
Chef’s Helpful Tips
- Rotate pan halfway through baking
- Tap pan on counter to remove air bubbles
- Keep butter warm for easier coating
These muffins have become our weekend tradition. There’s something magical about the way they bring everyone to the kitchen, drawn by the irresistible aroma of cinnamon and vanilla. They’re more than just breakfast – they’re little moments of joy we share together.
Frequently Asked Questions
- → Can I make these ahead?
- Yes! Bake and store for 3 days at room temp or freeze for up to a month.
- → Why are my muffins dense?
- Don’t overmix the batter – a few lumps are fine and help keep muffins light.
- → Can I use butter instead of oil?
- Yes, melted butter can replace the oil for a richer taste.
- → How do I reheat frozen muffins?
- Thaw overnight and warm in microwave for 15-20 seconds.
- → Can I add nuts?
- Sure! Add ½ cup chopped nuts to the batter for extra crunch.
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