Description
These Easy Cinnamon Muffins are a delightful treat perfect for breakfast or a snack, featuring a tender crumb spiced with nutmeg and topped with a generous coating of cinnamon sugar. Simple to make and baked to golden perfection, they offer a warm, comforting flavor with a buttery, sweet crust.
Ingredients
Muffin Batter
- 1 ½ cups all purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- 5 Tbsp unsalted butter, melted (plus more to grease the pan)
- 1 egg, room temperature, lightly beaten with a fork
- ½ cup warm milk, low fat or whole milk
Cinnamon Sugar Topping
- ⅓ cup sugar
- ¾ tsp cinnamon
- 3 Tbsp unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-count non-stick muffin tin with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, sugar, baking powder, salt, and nutmeg until fully combined and evenly distributed.
- Add Wet Ingredients: Pour in the warm milk, lightly beaten egg, and 5 tablespoons of melted butter. Stir just until the ingredients are combined but the batter remains lumpy; be careful not to over mix to keep muffins tender.
- Fill Muffin Cups and Bake: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about one third full. Bake for 20 to 22 minutes until the edges turn golden and a toothpick inserted into the center comes out clean.
- Prepare Cinnamon Sugar Topping: While the muffins bake, mix ⅓ cup sugar with ¾ teaspoon cinnamon in a small bowl. In another small bowl, melt the remaining 3 tablespoons of butter.
- Coat Muffins: Once muffins are warm, dip the tops briefly into the melted butter, then roll them generously in the cinnamon sugar mixture, coating the tops and sides. Place on a wire rack to cool.
Notes
- Do not over mix the batter; lumps are okay and will yield fluffier muffins.
- Use room temperature egg and warm milk to help the batter come together better.
- Make sure to coat sides of muffins with cinnamon sugar for extra flavor and crunch.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
