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Heather Wolf

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Muffins
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Standard muffin tin
  • pastry brush

Method
 

Muffins
  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners and set aside.
  2. In a large bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Whisk until combined then set aside.
  3. In a separate bowl, beat butter and sugar with an electric mixer until light and fluffy.
  4. Add egg and beat until well combined, scraping down the sides of the bowl as needed.
  5. Add milk and vanilla then beat until incorporated.
  6. Add wet ingredients to dry, gently stirring with a spoon until just barely combined. Do not overmix.
  7. Distribute batter evenly among 12 muffin liners then smooth the tops with a spatula. Note: batter will be thick.
  8. Bake for 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
  9. Cool muffins in the tin for 5 minutes then transfer onto a wire rack to cool completely.
Cinnamon Sugar Topping
  1. Add cinnamon and sugar to a small bowl then stir until combined.
  2. 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.
  3. Store muffins in an airtight container at room temperature up to 3 days.