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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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins


  • 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

  • C Butter melted
  • 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.


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.