Cinnamon Coated Muffins

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. 

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.

Baking tips

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 a yummy cinnamon toast.

Cinnamon Coated Muffins

To make these fabulous Cinnamon Coated 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.

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Cinnamon Coated Muffins

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.

Course Appetizer, Breakfast, Brunch

Cuisine American, French

Keyword brunch, cinnamon, doughnut muffins, french breakfast puffs, holiday, holidays, nutmeg, oatmeal muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 muffins

Ingredients

• 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

Instructions

• 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.

Notes

Use fresh grated nutmeg, if you have it, pre-ground looses its flavor very quickly.

Don’t use paper muffin cups for this recipe.

Roll in the butter very quickly so they don’t soak up too much butter.

Use 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.

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