Cinnamon Sugar Muffins

Fluffy, lightly spiced cinnamon sugar muffins made with warm milk, butter, and a crunchy cinnamon-sugar coating—perfect for breakfast or an afternoon snack.

COOK TIME: 22 minutes

PREP TIME: 10 minutes

SERVINGS: 12

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INGREDIENTS

• 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

• 1 large egg, room temperature, lightly beaten with a fork

• ½ cup warm milk, low fat or whole milk

• ⅓ cup sugar

• ¾ tsp cinnamon

• 3 Tbsp unsalted butter, melted

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INSTRUCTIONS

1. Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.
   

2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
   

3. Add warm milk, lightly beaten egg, and 5 Tbsp melted butter; stir until combined but still slightly lumpy. Do not overmix.
   

4. Divide the batter into the prepared muffin tin, filling each cup about 1/3 full.
   

5. Bake for 20–22 minutes or until golden at the edges and a toothpick inserted in the center comes out clean.
   

6. For the topping, mix ⅓ cup sugar with ¾ tsp cinnamon in a small bowl. Melt remaining 3 Tbsp butter in a second small bowl.
   

7. Dip warm muffins briefly in melted butter, then roll in cinnamon sugar. Coat sides as desired. Cool on a wire rack.

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Storing Leftovers:

• Store leftovers in an airtight container at room temperature for up to 3 days.

• To freeze, allow muffins to cool completely, wrap individually in plastic wrap, and place in a freezer-safe container or bag for up to 2 months.

• Reheat frozen muffins in the microwave for 20–30 seconds or in a 350°F oven for 5–7 minutes until warmed through.
  

Ingredient Substitutions:

• Use gluten-free all-purpose flour to make these muffins gluten-free.

• Substitute honey or maple syrup for sugar in the batter; reduce liquid slightly.
  

Disclaimer: Muffins are safe to eat once baked; avoid consuming raw batter due to raw egg and flour.