Cinnamon Muffins
Make your Easter extra sweet with Cinnamon Muffins. These donut-style muffins are made with simple ingredients then dipped in cinnamon sugar for a taste that’s melt-in-your-mouth delicious.
Life isn’t fair, which stinks because fairs are so much fun. Where else can you waste $20 playing games to win a goldfish that’ll be dead in two days? Or ride the Tilt-A-Whirl until you hurl then spend the rest of the day replenishing your stomach contents with the best food on earth? I’m talking sausage and peppers, funnel cakes, deep fried pickles and my personal fair favorite: cinnamon sugar donuts.
Hot, fresh and straight from a food truck that’s never seen a health inspector, cinnamon sugar donuts are just what the doctor ordered. That’s if the doctor got his license in Guadalajara and practices gluttony more than medicine. At least an M.D. like that would make my high-deductible medical plan worth the money. Honestly, it’s a miracle I haven’t been denied insurance since I eat fair food like it’s a free-for-all.
Luckily, I can still get my donut fix without a fryer of bubbling trans fats. All I need to pull it off is a little imagination, a muffin pan and a paintbrush. Made from scratch with simple ingredients, cinnamon sugar muffins taste just like my midway memories. And I don’t even have to get motion sickness to enjoy their melt-in-your-mouth taste.
Bridge the gap between now and fair season with these delicious cinnamon sugar muffins. Dress them up for Easter or enjoy them naked with a cup of coffee. Just to be clear, I mean give naked muffins a try, not try muffins naked. It’s best to avoid dunking muffins in hot coffee when you’re sans clothes. Please don’t ask me how I know that.
Before sharing the recipe for Cinnamon Muffins, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.
Preparation Tips and Tricks
Above all, do not overmix or overbake the batter or else the end result will be muffins that are dry and dense.
After baking, cool muffins in the pan for 5 minutes then remove from pan and cool to room temperature on a wire rack. If warm muffins remain the pan too long then the bottoms will be wet and soggy.
Storage and Freezing Tips for Cinnamon Muffins
Store muffins in an airtight container at room temperature up to 3 days.
Freeze muffins in an airtight container or freezer bag up to 2 months.
I hope you enjoy this recipe for Cinnamon Muffins. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Finally, if you’re looking for more muffin inspiration check out my recipes for Rhubarb Muffins with Rhubarb Frosting, Strawberry Shortcake Muffins and Cranberry Walnut Muffins.
Cinnamon Muffins
Equipment
- Standard muffin tin
- pastry brush
Ingredients
Muffins
- 1 1/2 cups all-purpose flour unbleached
- 1 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 6 Tbsp unsalted butter room temperature
- 2/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup milk room temperature
- 1 tsp vanilla extract pure
Cinnamon Sugar Topping
- 1 tsp ground cinnamon
- 2 Tbsp granulated sugar
- 2 Tbsp unsalted butter melted
Instructions
Muffins
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners and set aside.
- In a large bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Whisk until combined then set aside.
- In a separate bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add egg and beat until well combined, scraping down the sides of the bowl as needed.
- Add milk and vanilla then beat until incorporated.
- Add wet ingredients to dry, gently stirring with a spoon until just barely combined. Do not overmix.
- Distribute batter evenly among 12 muffin liners then smooth the tops with a spatula. Note: batter will be thick.
- Bake for 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
- Cool muffins in the tin for 5 minutes then transfer onto a wire rack to cool completely.
Cinnamon Sugar Topping
- Add cinnamon and sugar to a small bowl then stir until combined.
- Using a pastry brush, coat a muffin top with melted butter then dip muffin into the cinnamon sugar mixture and swirl until well coated. Repeat with remaining muffins.
- Store muffins in an airtight container at room temperature up to 3 days.