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Cinnamon Breakfast Muffins

  • Servings: 12
  • Course: Breakfast

These breakfast treats are dipped in melted butter then topped with cinnamon-sugar for a crunchy-sweet crown. Reynolds® StayBrite® Baking Cups add color to the mouthwatering muffins while making it easy to hold when dipping into the butter and sugar. You can use Reynolds® StayBrite® Baking Cups without a muffin pan and place them directly on a baking pan. Feel like changing up the flavors? Fold 1 cup fresh blueberries into the batter before baking. For a sweeter option, fold 1/3 cup toffee pieces and 1/3 cup semisweet chocolate pieces into the batter. And don't forget, Reynolds® StayBrite® Baking Cups come in different colors and designs, so you can dress these muffins up for any occasion!

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, melted
  • Reynolds® StayBrite® Baking Cups


Step 1

Preheat oven to 350F. Line twelve 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups; set aside.

Step 2

In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).

Step 3

Spoon batter into muffin cups lined with Reynolds® StayBrite® Baking Cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.

Step 4

Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in pan on a wire rack for 5 minutes. Remove to a wire rack to cool slightly. Dip the tops of the muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm.

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