Home Kitchen Cinnamon Sugar Muffins

These Cinnamon Sugar Muffins are simple and satisfying. Freshly baked nutmeg spiced coffee-cake like muffins, dipped in melted butter and then rolled in the DEPENDABLE kitchen-made cinnamon and sugar! This dish yields 12 muffins.

These muffins are a family regular.

Not simply because they’re muffins, or because they’re dipped in butter and rolled in cinnamon sugar, but mostly because they taste like cider mill donuts. I first made these back in in 2010 when Haileigh was 9 years old and Malloree was 5 – about to turn 6. This year they are turning 20 and 23 and still love these muffins like they did when they were little. And bonus! this method is so unfussy to whip up, and doesn’t require a mixer of any kind.

Straightforward peasy and truly satisfying.

To Make These Cinnamon Sugar Muffins Set out:

• unbleached all-purpose flour – Gives structure to the muffins.
• baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
• nutmeg – Warm, aromatic with subtle hints of clove.
• fine salt – Use either sea salt or pink himalayan.
• granulated sugar (white) – For sweetening and flavor.
• milk – Lends moisture to the batter. You can use a milk of your choice here.
• unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins. 
• egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water to come to room temperature.

for the topping set out:

• unsalted butter – Melted and cooled slightly.
• cinnamon sugar

First, grease a standard muffin pan and preheat your oven to 350°F (or 180°C).

In a large bowl, whisk together 1-1/2 cups unbleached all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon ground nutmeg and 1/4 teaspoon fine salt. Then set aside for a moment.

In a separate bowl or liquid measuring cup, measure and add 1/2 cup granulated white sugar, 1 large egg and 1/2 cup milk.

Whisk well to combine.

Pour in the wet ingredients into the bowl with the dry ingredients.

Use a rubber spatula to mix until only combined.

Lastly, pour the 1/3 cup of melted (and cooled) butter.

Mixing one last time to incorporate.

Divide the batter among the prepared muffin pan. Bake on the middle rack of your preheated oven for about 15 minutes or until a tester comes back clean with a few crumbs attached.

After they cool a little, remove and transfer them onto a wire rack to finish cooling.

Once the muffins have cooled, dip each muffin in the (1/2 cup) melted butter. Letting any excess butter drip back into the bowl.

Then roll the muffin around in the cinnamon and sugar.

Repeat with the remaining muffins.

Until they look like this!!

These aren’t overly sweet muffins, and I bet you can’t stop at simply one.

How To Store Cinnamon Sugar Muffins:

The dependable way to store these muffins is in an air-tight container at room temperature.

How Long Will Cinnamon Sugar Muffins Last?

If stored properly, these muffins will last up to 4 to 6 days.

Enjoy! And if you give this Cinnamon Sugar Muffin recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

I could completely smooch that cinnamon-sugar-goodness off her face. (Malloree at age 5 in 2010)