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Smoked Sea Salt Cinnamon Sugar Muffins

These muffins combine the warm, aromatic flavors of cinnamon sugar with a surprising hint of smoky depth from smoked sea salt. The batter is mixed gently to keep it tender, then topped with a crackly cinnamon sugar crust before baking. The final result is a golden, slightly domed muffin with a fragrant, crunchy topping and a moist, fluffy crumb inside.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour preferably unbleached
  • ½ cup granulated sugar
  • 1 tbsp ground cinnamon freshly ground preferred
  • 1 tsp baking powder ensure fresh for good rise
  • 2 large eggs at room temperature
  • ½ cup milk whole, or dairy-free alternative
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • ¼ cup granulated sugar for topping
  • 1 tsp cinnamon for topping
  • pinch smoked sea salt for topping

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it well to prevent sticking.
  2. In a mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder until evenly combined. This creates a flavorful, airy dry base for your muffins.
  3. In a separate bowl, beat the eggs lightly with a whisk, then add the milk, melted butter, and vanilla extract. Mix until smooth and well combined.
  4. Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula or spoon. Do not overmix—lumps are okay, and this keeps the muffins tender.
  5. Prepare the cinnamon sugar topping by mixing the extra sugar, cinnamon, and a pinch of smoked sea salt in a small bowl. Set aside.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Then sprinkle a generous spoonful of the cinnamon sugar mixture on top of each muffin, pressing it slightly into the batter for a crackly crust.
  7. Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will fill with a warm cinnamon aroma as they bake.
  8. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely or serve warm for maximum fluffiness and flavor.
  9. Enjoy these moist, tender muffins with their crunchy, fragrant cinnamon sugar topping—perfect for a cozy breakfast or an afternoon treat.

Notes

For an extra smoky flavor, sprinkle a tiny bit more smoked sea salt on the topping before baking. Muffins are best enjoyed warm but keep leftovers in an airtight container for up to two days. Reheat in the oven for 5–7 minutes for fresh-baked warmth.