Cinnamon Sugar Muffins

These muffins were so good I couldn’t wait to post them. They’re light, moist, fluffy, perfectly sweet, and actually not that bad for you. I found these at Baked Perfection, and they need very little introduction. Just go bake these immediately.


1 c all-purpose flour
1 c whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
2 large eggs
1 c low-fat vanilla yogurt
2/3 c packed brown sugar
4 T oil
1 t vanilla

3 T butter, melted
1/4 c sugar
1 t cinnamon

Preheat oven to 400°F and grease muffin tin or line with paper cups. Whisk together flour, baking powder (I thought it would be a lot, but it works), baking soda, salt, and cinnamon in a small bowl and set aside.

Whisk eggs and then add the rest of the ingredients until combined.

Add dry ingredients until just incorporated. If you still see a little flour, it’s okay. It’ll get added in when you scoop the batter out of the bowl. Make sure you don’t over-mix, or you’ll have tough muffins instead of fluffy clouds of muffin-y goodness.

Fill muffin tins about 2/3 full. I had extra batter so I made extra-big muffins, and they turned out beautifully. Bake for 12-15 minutes, or until a toothpick comes out clean.

Melt butter, and combine cinnamon and sugar. With a pastry brush, brush melted butter over the tops of the muffins. Then brush, dab, sprinkle, whatever you want to call it, the cinnamon-sugar topping over the muffins. These are most delicious warm, but they’re still pretty fantastic for a breakfast on the go. Or dessert. Or whatever.

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