Cinnamon Sugar Breakfast Muffins
Oh, yes, they’re sweet enough for dessert but not too cloying for breakfast or a snack. They’re bursting with texture, soft bread with crystalline crust, and full of earthy aromas from the nutmeg and the cinnamon.These cinnamon sugar breakfast muffins are very easy to make. It takes only one bowl and a wire whisk to mix the batter so you don’t have to wash a lot of utensils after baking. They bake in 12 to 20 minutes depending on the size of the holes of your muffin pans. After that, it’s just a matter of dipping them in melted butter and rolling them in cinnamon sugar.
To coat the muffins
- ⅓ cup sugar
- ¾ teaspoon cinnamon
- ¼ cup butter melted
- Preheat the oven to 350F.
- Lightly brush the holes of your muffin pans with vegetable oil (I used two pans with a capacity of 2 1/8 oz. per hole).
- Sift the flour, sugar, baking powder, salt and nutmeg into a mixing bowl.
- Add the egg, milk and melted butter.
- Stir just until moistened. Twelve strokes should do it (see notes after the recipe).
- Using an ice cream scoop, fill the holes of the muffin pans with the batter.
- Bake at 350F for 12 to 20 minutes depending on the size of the holes of the muffin pans.
- Take muffins out of the oven and cool for about five minutes (they will look pale when they come out of the pan but, if you did the batter right, they should be very well risen).
- Loosen the muffins from the pan (if you oiled the holes of the muffin pans, you can just lift out the muffins without any problem).
- Whisk together the cinnamon and sugar.
- Dip each muffin in the melted butter. The top AND sides for maximum deliciousness.
- Roll the buttered muffins in cinnamon sugar.
- Serve your cinnamon sugar breakfast muffins with brewed coffee or tea, or your preferred morning beverage.
Muffins are not cupcakes. They are essentially a quick bread than cake. Muffin batter is lumpy. Do not be tempted to continue mixing until smooth. Again, the batter will be lumpy. That’s how it should be. The batter has to be mixed lightly and quickly because overmixing makes tough and dense muffins. Updated from a recipe originally published in March 14, 2013