Fluffy and sweet these Cinnamon Coated Muffins are one of the most the most indulgent and fabulous breakfast treats that you can imagine. Warm and crumbly on the inside and sweet spicy outside, these pastries are delicately crunchy when you take a bite.
Cinnamon Coated Muffins are simple to make and only take about 10 minutes to prepare plus a few more minutes to dip in butter and sugar. Also called Doughnut Muffins, this is my go-to recipe for a quick holiday breakfast or a lazy weekend brunch.
These muffins have long been a personal favorite. I love to make them for holidays and special occasions because they are so delicious and really help dress up the occasion. Sometimes, I make them for no special reason at all though because there is nothing like a fluffy cinnamon and sugar coated pastry to spice up my morning.
They are easy enough to make quickly but look and taste absolutely extravagant. I consider these muffins to be scrumptious and lavish but not at all finicky.
Use fresh grated nutmeg for these muffins, if you have it. Pre-ground nutmeg looses its flavor very quickly. Also, make sure not to use paper muffin cups, for obvious reasons.
Roll very quickly in the butter so they don’t soak up too much of the greasy stuff, especially on the bottom. Sometimes I even scrape the bottom of the muffin gently against the edge of the bowl to remove any extra butter, mostly toward the end of the batch as the butter is beginning to cool down. There is no real sin in having too much butter on these guys but you might run out and have to go to the trouble of melting more.
Try using one hand for the butter dipping and the other hand for the sugar rolling to keep things a little cleaner.
If you happen to use a mini muffin pan for this recipe only coat the tops in sugar and butter, otherwise they will be way too sugary.
If I have any leftover cinnamon sugar mix I save it for later to sprinkle over buttered toast for yummy cinnamon toast.
To make these fabulous muffins start by preheating your oven to 350° and grease a muffin pan.
Cream together the butter and sugar. Then add the egg and mix well.
Add flour, baking powder, salt, nutmeg, and milk. If you are using salted butter (sweet cream) then reduce the salt to ¼ t.
Stir together until everything is incorporated but don’t over mix.
Divide the batter into 12 muffins. Bake for about 20 minutes or until golden brown around edges of each muffin.
For the coating melt the butter and mix 1 t. cinnamon with ⅓ cup of sugar. Have this ready when the muffins are done cooking.
Immediately after removing from the oven, dip each muffin quickly in the melted butter and then roll in the sugar.
Cinnamon Coated Muffins
- ⅓ C. Butter softened
- ½ C. Sugar
- 1 egg
- 1 ½ C. Flour
- 1 ½ t. Baking Powder
- ½ t. Salt
- ¼ t. Nutmeg
- ¾ C. Milk
For the Coating
- ⅓ C Butter melted
- ⅓ C. Sugar
- 1 t. Cinnamon
- Preheat oven to 350° and grease a muffin pan.
- Cream together the butter and sugar. Then add the egg and mix well.
- Add flour, baking powder, salt, nutmeg, and milk. If you are using salted butter (sweet cream) then reduce salt to ¼ t.
- Stir together until everything is incorporated but don’t over mix.
- Divide the batter into 12 muffins. Bake for about 20 minutes or until golden brown around edges of each muffin.
- For the coating melt the butter and mix 1 t. cinnamon with ⅓ cup of sugar. Have this ready when the muffins are done cooking.
- Immediately after removing from the oven, dip each muffin quickly in the melted butter and then roll in the sugar.
You also might like my oatmeal raisin muffins or my pumpkin spice scones.
I hope that you enjoy this recipe as much as I do. Please leave comments and questions below!
Can I substitute the milk and egg for something else since I am alergic?
Yes definitely. For the egg you can substitute 1/4 cup of apple sauce or mashed banana. Instead of milk you can use an equal amount of your favorite milk substitute such as almond, oat or soy milk. You can substitute water for the milk as well.