Name: Cinnamon Sugar Whole Wheat Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 47 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (about 240g) freshly milled soft white wheat flour (mill just before using); ½ cup granulated sugar; ¼ cup brown sugar, packed; 2 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 cup milk (whole or 2%); ⅓ cup unsalted butter, melted and slightly cooled; 1 large egg; 2 teaspoons vanilla extract; ¼ cup granulated sugar; 1 tablespoon ground cinnamon; 2 tablespoons unsalted butter, melted (for brushing)

These Cinnamon Sugar Whole Wheat Muffins made with fresh milled flour are fluffy, warmly spiced treats bursting with cozy cinnamon flavor and a crunchy sweet topping. Using freshly ground soft white wheat berries, they deliver nutty whole grain goodness in every bite while staying light and tender—perfect for breakfast or snacking.

Why You’ll Love This Recipe

You’ll adore these muffins because they transform simple, wholesome ingredients into something truly irresistible. The fresh milled flour brings a naturally sweet, nutty depth that refined flours can’t match, while the generous cinnamon-sugar topping adds that classic donut-like crunch without deep-frying.

They’re healthier than store-bought versions yet taste indulgent—moist interior, golden edges, and aromatic warmth that fills your kitchen. Kids and adults alike devour them, and knowing they’re made from scratch with real whole grains makes every bite feel nourishing and satisfying. Plus, they’re quick to whip up with pantry staples, making them ideal for busy mornings or cozy weekends.

Yield: 12 standard muffins

Cinnamon Sugar Whole Wheat Muffins Recipe

Fluffy whole wheat cinnamon sugar muffins made with fresh milled flour—cozy, wholesome, and irresistible!

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 10 minutes

Total Time 47 minutes

Ingredients

For the Muffins:

2 cups (about 240g) freshly milled soft white wheat flour (mill just before using)
½ cup granulated sugar
¼ cup brown sugar, packed
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup milk (whole or 2%)
⅓ cup unsalted butter, melted and slightly cooled
1 large egg
2 teaspoons vanilla extract

For the Cinnamon Sugar Topping:

¼ cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted (for brushing)

Instructions

Get excited and prep! Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously with butter—your kitchen is about to smell amazing!
Mill that fresh flour. If you haven't already, grind 2 cups of soft white wheat berries into fine flour using your mill. Fresh is best for that unbeatable nutty-sweet flavor and tender texture.
Mix the dry team. In a large bowl, whisk together the fresh milled flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until everything is evenly combined and fragrant.
Whisk the wet wonders. In a separate medium bowl, beat the egg lightly, then stir in the milk, melted butter, and vanilla extract until smooth and creamy.
Combine with care. Pour the wet mixture into the dry ingredients all at once. Gently stir with a spatula or wooden spoon just until no dry streaks remain—overmixing makes tough muffins, so keep it light and loving!
Portion them out. Scoop the batter evenly into your prepared muffin cups, filling each about ¾ full for those perfect muffin tops.
Top with magic. Mix the cinnamon and sugar for the topping in a small bowl. Brush the muffin tops lightly with melted butter, then generously sprinkle the cinnamon-sugar mixture over each one—it'll create that irresistible crunchy crust!
Into the oven they go. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Your home will fill with the most comforting aroma!
Cool and admire. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (or dig in warm—they're heavenly fresh!).
Enjoy the reward! Serve these beauties with coffee, tea, or as an afternoon pick-me-up. Store any extras (if there are any!) and savor the wholesome goodness.

Notes

These muffins shine brightest with truly fresh-milled flour—store-bought whole wheat works in a pinch but won't be as light. The topping gives a "donut muffin" vibe, so feel free to dip warm muffins in extra melted butter and cinnamon sugar for ultimate indulgence!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 322Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 37mgSodium 212mgCarbohydrates 56gFiber 2gSugar 21gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Mill your soft white wheat berries fresh right before baking for maximum flavor and nutrition; older flour can taste flatter.
Don’t overmix the batter—stir just until combined to keep muffins tender (a few lumps are fine).
For extra fluffy results, let the batter rest 10-15 minutes before baking so the fresh flour absorbs liquids fully.
Use room-temperature eggs and milk to help everything emulsify smoothly.
Fill muffin cups about ¾ full for perfectly domed tops.
Test doneness with a toothpick—it should come out clean or with a few moist crumbs.
Sprinkle the cinnamon-sugar topping generously right before baking so it bakes in crisply.
If your oven runs hot, rotate the pan halfway through for even browning.

Ingredients Notes

Fresh milled flour is the star here—use soft white wheat berries (milder and lighter than hard red) for a tender crumb similar to all-purpose but with full whole grain benefits like fiber, vitamins, and natural sweetness.

Ground fresh, it absorbs liquids differently than store-bought whole wheat, so the batter might seem thicker at first but bakes up beautifully. Butter adds rich flavor and moisture, while a mix of granulated and brown sugar gives depth and helps with browning. Milk keeps things tender; buttermilk can add tang if you want a slight twist.

Eggs bind and lift, vanilla enhances the warmth, baking powder provides rise (fresh is key for best lift), and cinnamon brings cozy spice. The topping uses brown sugar for caramel notes and extra cinnamon for that signature flavor punch.

Variations and Substitutions

Swap soft white wheat for hard white (slightly heartier) or a blend with spelt/einkorn for different nutty notes.
Make it dairy-free: use plant-based milk and vegan butter or coconut oil.
For lower sugar: reduce topping by half or use coconut sugar/maple sugar in batter.
Add-ins: fold in ½-¾ cup chopped apples, raisins, chopped nuts, or blueberries for fruitier versions.
Spice it up: add ¼ tsp nutmeg or ginger to the batter for warmer flavor.
Glazed option: drizzle with simple vanilla icing after cooling instead of topping.
Mini muffins: reduce bake time to 12-15 minutes for bite-sized treats.
If no fresh mill: substitute white whole wheat flour 1:1, but add 1-2 tbsp extra milk if batter is too thick.

Storage Options

Store cooled muffins in an airtight container at room temperature for up to 3 days—place a paper towel inside to absorb moisture and prevent sogginess. For longer freshness, refrigerate up to 1 week (warm briefly in microwave for best texture).

Freeze individually wrapped in plastic wrap and foil for up to 3 months; thaw at room temp or microwave 20-30 seconds. Reheat in a 350°F oven for 5 minutes to restore crisp topping.