I’m a huge fan of grabbing a cup of coffee and pairing it with sugar and spice muffins for the ultimate breakfast. It’s one of my favorite little indulgences in my morning routine and I simply won’t give it up!
Plus, I adore how easy these muffins are to bake. You can easily whip up a dozen-or-so muffins in just 30 minutes for those super busy weeks (that’s right, I’ve got you, multitaskers!).
These uber-tasty muffins taste almost like a cake. They’re moist but not overly sweet thanks to the hint of nutmeg. But it’s the topping that really takes the biscuit. It’s a blend of melted butter, cinnamon, and sugar, and it’s incredibly indulgent. I think it tastes like an elevated Snickerdoodle, but I’ll let you be the judge!
Whether you want to try a new treat for dessert or need a grab-and-go brekkie, these sugar and spice muffins are perfect.
Why You’ll Love Sugar and Spice Muffins
- They’re not overly sweet and are perfectly balanced with spices and a pinch of salt.
- They rise incredibly well and are the perfect grab-and-go breakfast.
- You’ll probably have all the necessary ingredients already sitting in your pantry!
- They’re the best dessert during the fall and winter months when you’re on the hunt for festive treats (that isn’t gingerbread!).
The full printable recipe card is found at the bottom of the post.
For the muffins
- Flour: Plain flour works well with this recipe, but you’ll want to remove the baking soda if you’re using self-raising.
- Baking soda: This ingredient acts as a chemical leavener in this recipe and gives your goodies the chance to rise!
- Salt: Just a pinch to balance the flavors.
- Nutmeg: I love the festive flavor and warmth that nutmeg lends these muffins. Just be sure to measure it carefully to avoid overwhelming the base.
- Vegetable oil: This is what you’ll use instead of butter to make these sugar and spice muffins. It keeps them super moist and pillowy!
- Sugar: You can use caster sugar or granular sugar depending on the flavor and texture you usually like in your muffins.
- Egg: To bind the ingredients together.
- Milk: Keeps moisture in the batter while adding protein and a touch of color to your muffins. I recommend using regular dairy milk for a touch of fat, but you can technically use any milk you like!
For the topping
- Melted butter: Melted butter makes the topping taste incredibly rich while binding the other ingredients together (ready for pouring!)
- Sugar: I recommend using brown sugar for a caramel-like taste.
- Cinnamon: The star of the topping that gives these muffins a sweet and woody flavor that oozes fall and winter vibes.
How to Make Sugar and Spice Muffins
- Step One: Preheat oven to 350°F. Grease a muffin tin and set aside.
- Step Two: In a large bowl, stir together flour, baking soda, salt and nutmeg.
- Step Three: In another bowl, stir together vegetable oil, sugar, egg and milk. Add this mixture to the flour mixture and stir to combine.
- Step Four: Fill the greased muffin tins ⅔ full. Bake for 20 minutes or until a toothpick comes out clean. Let cool slightly before removing from the muffin tin.
- Step Five: In a small bowl, stir together the sugar and cinnamon.
- Step Six: Dip the muffin tops in melted butter. Then roll in sugar/cinnamon mixture. Serve warm.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
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What to Serve with Sugar and Spice Muffins
I absolutely love chowing down on these sugar and spice muffins with a hot beverage. These are a few amazing picks with complementary flavors that you can try out!
Recipe Tips and Tricks
- Try not to overmix the batter. Once you’ve added the dry ingredients, gently fold the mixture instead of furiously mixing it. This will keep air inside your muffins and help you avoid a dense result.
- To skip a messy muffin tin, use muffin liners. This also makes your muffins slightly more transportable!
- If you want to reheat these muffins, I recommend popping them in the microwave in 30-second increments. This will prevent them from getting too dry.
Variations and Substitutions
- You can add chocolate chips to boost your muffins with a richer flavor.
- If you want a hint of extra warmth, a small amount of ground ginger can be tasty in the muffin batter. Just be careful not to use too much or it’ll overwhelm the other flavors.
- If you want an extra hit of sweetness, feel free to sprinkle a bit of extra sugar over the top of your muffins.
If you don’t eat these sugar and spice muffins straight away (it’s hard not to!), move them to an airtight container.
They should last for around 4 days at room temperature or 5 days in the fridge.
Can I Freeze?
You certainly CAN freeze these sugar and spice muffins!
I recommend cooling them completely before wrapping them in aluminum foil or freezer wrap.
You’ll want to carefully label your muffins to make sure you eat them within 3 months.
More Muffin Recipes
You might also enjoy these muffin recipes.
- Lemon Pound Cake Muffins
- Caramel Banana Muffins
- Pina Colada Muffins
- Lemon Drizzle Muffins
- Pecan Coffee Cake Muffins
- Banana Chocolate Chip Muffins
- Pecan Coffee Cake Muffins
- Pumpkin Crumb Muffins
- Butter Tart Muffins
Try my Snickerdoodle Cake.
Sugar and Spice Muffins
- 1 ¾ cup all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ⅓ cup vegetable oil
- ¾ cup sugar
- 1 large egg
- ¾ cup milk
- ½ cup unsalted butter melted
- ¾ cup sugar
- 1 tsp cinnamon
- Preheat oven to 350°F. Grease a muffin tin and set aside.
- In a large bowl, stir together flour, baking soda, salt and nutmeg.
- In another bowl, stir together vegetable oil, sugar, egg and milk. Add this mixture to the flour mixture and stir to combine.
- Fill the greased muffin tins ⅔ full. Bake for 20 minutes or until a toothpick comes out clean. Let cool slightly before removing from the muffin tin.
- In a small bowl, stir together the sugar and cinnamon.
- Dip the muffin tops in melted butter. Then roll in sugar/cinnamon mixture. Serve warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.