Save Soft, tender muffin balls infused with sweet tea flavor, swirled with cinnamon sugar, and finished with a crunchy coating—a playful, crowd-pleasing treat perfect for snacking or dessert.
I first tested these muffin balls for a summer dessert table and was surprised by how quickly they disappeared. The sweet tea and cinnamon sugar filling makes every bite feel extra special.
Ingredients
- Sweet Tea Base: 1 cup (240 ml) strong brewed sweet tea, cooled; 1/3 cup (75 g) unsalted butter, melted; 1/2 cup (100 g) granulated sugar; 2 large eggs; 1 tsp vanilla extract
- Dry Ingredients: 2 cups (250 g) all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt
- Cinnamon Sugar: 1/2 cup (100 g) granulated sugar; 2 tsp ground cinnamon
- Topping: 1/4 cup (60 g) unsalted butter, melted (for rolling); Additional 1/2 cup (100 g) cinnamon sugar mixture (for coating)
Instructions
- Prep:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk together the sweet tea, melted butter, sugar, eggs, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Blend:
- Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Prepare Cinnamon Sugar:
- In a small bowl, mix 1/2 cup sugar with 2 teaspoons cinnamon for the filling.
- Shape Muffin Balls:
- Scoop out heaping tablespoons of dough. Flatten each slightly, sprinkle a pinch of cinnamon sugar inside, then roll into a ball, sealing the cinnamon sugar inside.
- Bake:
- Place balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 16–18 minutes, or until lightly golden and set.
- Coat:
- Cool for 5 minutes. While still warm, roll each ball in melted butter, then coat in the additional cinnamon sugar mixture.
- Serve:
- Serve warm or at room temperature.
Save My kids love helping roll these in cinnamon sugar. They've become a weekend tradition for family movie nights and backyard picnics.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, baking sheet, parchment paper, small bowl, cookie scoop or tablespoon
Allergen Information
This recipe contains wheat (gluten), eggs, and dairy. Check the sweet tea ingredients if using store-bought for potential allergens.
Nutritional Information (per muffin ball)
Calories: 120, Total Fat: 5 g, Carbohydrates: 17 g, Protein: 2 g
Save Serve these warm and share with friends for a guaranteed hit. Their sweet tea twist and cinnamon crunch make every occasion more fun.
Recipe FAQ
- → Can I use store-bought sweet tea?
Yes, you can use store-bought sweet tea, but check ingredients to ensure it contains no allergens or unwanted additives.
- → Can these be made ahead of time?
They are best enjoyed fresh but may be stored in an airtight container for up to 2 days without losing their texture.
- → How do I achieve the crunchy coating?
After baking, roll the warm muffin balls in melted butter, then coat each in a cinnamon sugar mixture for a crisp finish.
- → Can I add mix-ins to the dough?
Yes! Fold in mini chocolate chips or chopped pecans for extra flavor and texture before shaping the dough balls.
- → Are these suitable for vegetarians?
Absolutely. The ingredients are vegetarian; just verify your sweet tea is free from any hidden animal products.
- → What pairs well with cinnamon muffin balls?
Serve with sweet tea or a cold glass of milk to complement the warm, cinnamon-sugar notes in each bite.