Light and fluffy Cinnamon Muffins are fresh from the oven in just 25 minutes. This easy cinnamon breakfast muffin recipe is rolled in cinnamon just like Churros and makes a cozy breakfast or light dessert. This is delicius <3
Nutrition Per Serving
188kcal calories27g carbs2g protein8g fat
Ingredients US CUSTOMARYMETRIC
Servings: 12 muffins
For the Muffins
- 1 ½ cup 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
For the Cinnamon Sugar Coating
- ⅓ cup sugar
- ¾ tsp cinnamon
- 3 Tbsp unsalted butter, melted
- Instructions
- Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- Add warm milk, lightly beaten egg, and 5 Tbsp melted butter and stir until combined but still lumpy (DON’T over mix).
- Divide the batter into your prepared pan using a spoon or ice cream scoop. Each cup will be about 1/3 full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.
- For the topping, In a small bowl, mix together 1/3 cup of sugar with cinnamon. In a second small bowl, melt your remaining 3 Tbsp butter.
- Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.
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