Little Cinnnamon and Sugar Muffins

Cinnamon and sugar…

It is just the perfect pair – the toast and jam, the peanut butter and chocolate, the champagne and orange juice. ;)

Here, I’ll introduce you to the cinnamon and sugar muffin.

I have a feeling you two will become very good friends.


This recipe is inspired by a muffin that my sister’s friend, Sharon makes. She calls them “Puffins."  It is a muffin completely coated in cinnamon and sugar.  Ummmm awesome?  Yes, totally.

I just had to master my own recipe and share it.  Because, like always… bakers inspire bakers. 

Although these are totally coated in cinnnamon and sugar, they don’t contain any butter or oil. And I use greek yogurt and whole-wheat flour.  

You could also use Splenda Baking Blend in the place of the sugar in the batter. I just never do because I am allergic to just about every artificial sweetener and additive that this crazy, processed world created. 

But let’s be honest, a little sugar never hurts sometimes (and yes, I am aware this is coming from a sugar addict).


These itty-bitty things are just so darn cute.

Cinnamon and Sugar Muffins 

(recipe adapted from

  • ¾ cup white sugar 
  • 1 egg
  • 1 ½ cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/3 cup nonfat plain greek yogurt (or vegetable oil)
  • ¾ cup skim milk
  • 1 ½ teaspoons vanilla
  • COATING: 3-4 tablespoons white sugar + 1-2 teaspoons cinnamon


- Preheat oven to 350 degrees.  Lightly spray mini muffin tins (or regular size tins).  Since you will be rolling these completely in the cinnamon and sugar, don’t use muffin liners. Just spray the tins and pour the batter right in.

- In a large bowl, whisk together sugar and egg until creamy.  In a smaller bowl whisk the flour, baking powder, cinnamon, salt, and nutmeg. Add to the sugar mixture.  Stir until combine.

- Add yogurt, milk and vanilla, stirring until combined.

- Using a cookie scoop, scoop the batter into the mini muffin tins (2/3 the way full).  Bake until a toothpick comes out clean (about 13-15 minutes)

- Let cool for a few minutes and then pop the muffins out.  Immediately roll in the cinnamon and sugar mixture so that it sticks to the muffins.  COmpletely coat all the sides of the muffin.  Then let cool.

- If you store them in the fridge or freezer and want to roll them in more cinnamon and sugar, just heat them in the microwave and re-roll them in the mixture before serving.


Seriously, who doesn't love cinnamon and sugar? 

If you don’t… well, then we probably can’t be friends. But don’t worry, I will suddenly realize the baaaazillion things that I don’t like. And I will forgive you. 

I guess. ;)