Description
These easy cinnamon muffins are a delightful treat perfect for breakfast or a sweet snack. Soft, tender, and lightly spiced with cinnamon and nutmeg, they’re topped with a buttery cinnamon sugar coating that adds a delicious crunch. With simple ingredients and straightforward steps, these muffins are a quick and satisfying bake for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cup all purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
Wet Ingredients
- 5 Tbsp unsalted butter, melted (plus more for greasing the pan)
- 1 egg, room temperature, lightly beaten with a fork
- ½ cup warm milk (low fat or whole milk)
Topping
- â…“ cup sugar
- ¾ tsp cinnamon
- 3 Tbsp unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-count non-stick muffin tin with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and nutmeg until well combined.
- Add Wet Ingredients: Pour in the warm milk, lightly beaten egg, and 5 tablespoons of melted butter into the dry ingredients. Stir gently until everything is combined but the batter remains slightly lumpy. Avoid over mixing to keep muffins tender.
- Fill Muffin Cups and Bake: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about one-third full. Bake in the preheated oven for 20-22 minutes or until muffins are golden at the edges and a toothpick inserted into the center comes out clean.
- Prepare Cinnamon Sugar Topping: While the muffins bake, mix together ⅓ cup sugar and ¾ teaspoon cinnamon in a small bowl. In another small bowl, melt the remaining 3 tablespoons of unsalted butter.
- Coat Muffins: Once muffins have baked and while still warm, dip the tops briefly into the melted butter, then dip or roll them generously in the cinnamon sugar mixture, coating the tops and sides. Place on a wire rack to cool.
Notes
- Do not over mix the batter; a few lumps ensure the muffins stay light and fluffy.
- Use warm milk to help the melted butter blend smoothly with dry ingredients.
- The cinnamon sugar coating adds a delightful crunch and extra sweetness—don’t skip this step!
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For a dairy-free option, substitute butter with margarine and use a dairy-free milk alternative.
