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Fluffy, delicate, and sweet, these cinnamon sugar muffins with fresh milled flour are the perfect treat! Made with freshly-milled whole wheat flour and sprinkled with a crunchy brown sugar topping, you’ll want these muffins for every breakfast, snack, and dessert.
I’m always amazed at just how good cinnamon sugar can be. It’s so simple, yet so delicious!
At this point, I should really just keep pre-mixed cinnamon sugar stocked in my pantry — between my cinnamon sugar donuts, cinnamon sugar bagels, and these mouthwatering muffins, I am going through it so fast!
These whole grain cinnamon sugar muffins are soft, tender, and truly comforting. The sweet yet spicy flavor is nostalgic and delicious every single time.
It took a bit of experimenting with whole grain flour to get the perfect muffin recipe, but once I figured it out with my whole grain blueberry muffins, I won’t go back to regular flour!
If you want a super moist muffin made with 100% whole grains and simple, wholesome ingredients, this is just the recipe for you!
Table of Contents
Why You’ll Love These
- Texture: These muffins have the best texture! They’re moist, tender, and light. You don’t have to worry about dry, gritty, or dense muffins with this recipe.
- Simple: Cinnamon sugar muffins are simplicity perfected! Without any overpowering add-ins, the wholesome ingredients like butter, cinnamon, and whole grain flour can really shine. I discovered this with my whole grain sweet bread, and I love these muffins just as much!
- Easy to make: These muffins are ready for the oven in just minutes! They make such an easy breakfast or snack whenever you have a sweet tooth.
- Whole grains: I love making fresh-milled baked goods that have all of the flavor and nutrients of whole grains without the dense, gritty texture. If you’ve had a bad experience with whole wheat muffins in the past, get ready to be pleasantly surprised!
Ingredients
- Whole grain flour: I use fresh-milled soft white wheat berries for this recipe. They offer the best texture.
- Baking powder: Baking powder gives these muffins a lovely rise.
- Cinnamon: With cinnamon in the batter and the topping, we’ll have plenty of warm spiciness!
- Sugar: I like a combination of brown sugar and regular cane sugar in my muffins.
- Butter: I use melted butter in these muffins rather than oil because it contributes a richer flavor than oil.
- Egg: A binder that prevents dry or crumbly muffins.
- Milk: You’ll want to use plain whole milk.
- Salt and vanilla extract: Two essentials for any great muffin recipe!
- Cinnamon sugar topping: A mixture of cinnamon and brown sugar sprinkled over the top of the muffins gives them a nice texture and flavor with every bite.
How to Make Muffins With Fresh Milled Flour
Step 1. Preheat the oven to 350°F. Grease the muffin tins or use muffin liners, then set aside. Combine dry ingredients in a medium-sized mixing bowl.
Step 2. Add the wet ingredients, sugars, butter, egg, vanilla extract, and milk. Mix until smooth.
Step 3. Use a 1/4 measuring cup to fill your muffin liners.
Step 4. Combine the brown sugar and cinnamon to make a topping, and lightly sprinkle over the top of the muffins. Transfer to the oven to bake for 20 minutes. Once done, allow muffins to cool for several minutes before enjoying!
Tips + Notes
- I use organic brown and regular sugar for this recipe.
- If you’re out of brown sugar, you can make your own by mixing 1 tablespoon of molasses with 1 cup of white sugar.
- You can use hard red wheat or even hard white wheat flour rather than soft white, if you’d like. It will just be a tad more grainy, but it will still turn out really well.
- New to baking with whole grain flour? You can learn everything you need to know in my articles on how to mill your own flour and how to bake with whole grains.
- I like to note with all of my whole grain recipes that investing in a high-quality grain mill is 100% worth it to improve the texture of your bakes. I use the Mockmill professional grain mill and love it.
Recipe FAQs
Yes! Once the muffins are cool, pack them into a freezer-safe container and freeze for later. Just thaw them at room temperature and reheat if desired.
Absolutely! Just stir chopped walnuts, almonds, or pecans into the batter before baking.
Muffins are best stored in an airtight container at room temperature, and they’ll last around 5 days. They will last a little longer in the fridge, but muffins are prone to drying out if refrigerated.
Yep! Feel free to substitute all purpose flour in this recipe.
There you have it: an easy-to-make whole grain muffin recipe that even the pickiest of eaters will love. Serve them up for breakfast or take them on the go for snacks — either way, you just might wish you’d made a double batch!
And if whole grain treats are your thing, check out some other favorites.
Related Recipes
- Cranberry Orange Scones with Freshly Milled Flour
- Cinnamon Rolls with Freshly Milled Flour
- Whole Wheat Blueberry Bread
- Easy Pumpkin Muffins Recipe
- Freshly Milled Cranberry Bread
If you tried these Freshly Milled Cinnamon Sugar Muffins or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Cinnamon Sugar Muffins With Fresh Milled Flour
Equipment
- Muffin tin
Ingredients
- 1 ¾ cups whole grain flour I use soft white wheat
- 2 ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ½ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- ⅓ cup butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup whole milk
For the topping
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350° F. Grease the muffin tins or use muffin liners, then set aside.
- Combine dry ingredients in a medium size mixing bowl.
- Add the wet ingredients: sugars, butter, egg, vanilla extract and milk. Mix until smooth.
- Use a 1/4 measuring cup to fill your muffin liners.
- Combine the brown sugar and ground cinnamon to make a topping, and lightly sprinkle over top of the muffins. Transfer to the oven to bake for 20 minutes.
- Once done, allow muffins to cool for several minutes before enjoying!
Video
Notes
- I use organic brown and regular sugar for this recipe.
- If you’re out of brown sugar, you can make your own by mixing 1 tablespoon of molasses with 1 cup of white sugar.
- You can use hard red wheat or even hard white wheat flour rather than soft white, if you’d like. It will just be a tad more grainy, but it will still turn out really well.
- New to baking with whole grain flour? You can learn everything you need to know in my articles on how to mill your own flour and how to bake with whole grains.
- I like to note with all of my whole grain recipes that investing in a high-quality grain mill is 100% worth it to improve the texture of your bakes. I use the Mockmill professional grain mill and love it.
Yum!
wonderful recipe! i ended up halving the sugar and adding just a bit of honey! very delicious!
Great idea!