Cinnamon Muffins
Make your Easter extra sweet with Cinnamon Muffins. These donut-style muffins are made with simple ingredients then dipped in cinnamon sugar for a taste that's melt-in-your-mouth delicious.
Equipment
- Standard muffin tin
- pastry brush
Ingredients
Muffins
- 1 1/2 cups all-purpose flour unbleached
- 1 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 6 Tbsp unsalted butter room temperature
- 2/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup milk room temperature
- 1 tsp vanilla extract pure
Cinnamon Sugar Topping
- 1 tsp ground cinnamon
- 2 Tbsp granulated sugar
- 2 Tbsp unsalted butter melted
Instructions
Muffins
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners and set aside.
- In a large bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Whisk until combined then set aside.
- In a separate bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add egg and beat until well combined, scraping down the sides of the bowl as needed.
- Add milk and vanilla then beat until incorporated.
- Add wet ingredients to dry, gently stirring with a spoon until just barely combined. Do not overmix.
- Distribute batter evenly among 12 muffin liners then smooth the tops with a spatula. Note: batter will be thick.
- Bake for 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
- Cool muffins in the tin for 5 minutes then transfer onto a wire rack to cool completely.
Cinnamon Sugar Topping
- Add cinnamon and sugar to a small bowl then stir until combined.
- Using a pastry brush, coat a muffin top with melted butter then dip muffin into the cinnamon sugar mixture and swirl until well coated. Repeat with remaining muffins.
- Store muffins in an airtight container at room temperature up to 3 days.