Cinnamon Sugar Muffins

These Cinnamon Sugar Muffins are simple and delicious. Freshly baked nutmeg spiced coffee-cake like muffins, dipped in melted butter and then rolled in the BEST homemade cinnamon and sugar! This recipe yields 12 muffins.

These muffins are a family favorite.

Not just because they’re muffins, or because they’re dipped in butter and rolled in cinnamon sugar, but mostly because they taste like cider mill donuts. I first made these back in in 2010 when Haileigh was 9 years old and Malloree was 5 – about to turn 6. This year they are turning 20 and 23 and still love these muffins like they did when they were little.  And bonus! this recipe is so easy to whip up, and doesn’t require a mixer of any kind.

Easy peasy and super delicious.

To Make These Cinnamon Sugar Muffins You Will Need:

• unbleached all-purpose flour – Gives structure to the muffins.
• baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
• nutmeg – Warm, aromatic with subtle hints of clove.
• fine salt – Use either sea salt or pink himalayan.
• granulated sugar (white) – For sweetening and flavor.
• milk – Lends moisture to the batter. You can use a milk of your choice here.
• unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins. 
• egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water to come to room temperature.

for the topping you will need:

• unsalted butter – Melted and cooled slightly.
• cinnamon sugar

First, grease a standard muffin pan and preheat your oven to 350°F (or 180°C).

In a large bowl, whisk together 1-1/2 cups unbleached all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon ground nutmeg and 1/4 teaspoon fine salt. Then set aside for a moment.

In a separate bowl or liquid measuring cup, measure and add 1/2 cup granulated white sugar, 1 large egg and 1/2 cup milk.

Whisk well to combine.

Pour in the wet ingredients into the bowl with the dry ingredients.

Use a rubber spatula to mix until just combined.

Lastly, pour the 1/3 cup of melted (and cooled) butter.

Mixing one last time to incorporate.

Divide the batter among the prepared muffin pan. Bake on the middle rack of your preheated oven for about 15 minutes or until a tester comes back clean with a few crumbs attached.

After they cool a little, remove and transfer them onto a wire rack to finish cooling.

Once the muffins have cooled, dip each muffin in the (1/2 cup) melted butter. Letting any excess butter drip back into the bowl.

Then roll the muffin around in the cinnamon and sugar.

Repeat with the remaining muffins.

Until they look like this!!

These aren’t overly sweet muffins, and I bet you can’t stop at just one.

How To Store Cinnamon Sugar Muffins:

The best way to store these muffins is in an air-tight container at room temperature.

How Long Will Cinnamon Sugar Muffins Last?

If stored properly, these muffins will last up to 4 to 6 days.

Click Here For More homemade Muffin Recipes!

Enjoy! And if you give this Cinnamon Sugar Muffin recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 12 servings

Cinnamon Sugar Muffins

These Cinnamon Sugar Muffins are simple and delicious. Freshly baked nutmeg spiced coffee-cake like muffins, dipped in melted butter and then rolled in the BEST homemade cinnamon and sugar.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Ingredients

FOR THE MUFFINS:

• 1½ cups unbleached all-purpose flour
• 1½ teaspoons baking powder
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 1 large egg
• 1/3 cup unsalted butter, melted and cooled slightly

FOR THE CINNAMON SUGAR TOPPING:

• 1/2 cup unsalted butter, melted and cooled slightly
• 1/2 cup cinnamon sugar

Equipment

• Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup

Instructions 

• Preheat your oven to 350°℉ (or 180℃) and grease (I use a nonstick spray with flour) a standard muffin tin.
• In a large bowl add the flour, baking powder, nutmeg and salt. Whisk to combine and then set aside.
• In a separate bowl or liquid measuring cup, measure and add the sugar, egg and milk. Whisk well to combine.
• Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to mix just until combined. Lastly pour in the (1/3 cup) melted butter
• Evenly divide the batter among the prepared pan.
• Bake for 15 minutes or until lightly golden and a tester, once inserted, comes back clean with a few crumbs attached. Allow the muffins to cool in the pan before removing to a wire rack to finish cooling.
• In once bowl, add the cinnamon and sugar. In a separate bowl add the melted butter. Dip each muffin into the melted butter letting the excess butter drip off into the bowl, then toss it in the cinnamon sugar mixture until completely coated. Repeat with remaining muffins.
• See blog post for storing information.

Serving: 1muffin, Calories: 231kcal, Carbohydrates: 25g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 90mg, Potassium: 40mg, Fiber: 1g, Sugar: 13g, Vitamin A: 433IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

This recipe was originally posted on September 30, 2010 and has been updated with clear and concise instructions, new photography and helpful information.

I could totally smooch that cinnamon-sugar-goodness off her face. (Malloree at age 5 in 2010)