Cinnamon Sugar Muffins are a sweet treat to start your day! Fluffy nutmeg muffins are rolled in cinnamon sugar for a perfect coffee pairing!
Breakfast used to be the meal I would always skip. I never really got hungry around 10 or 11 in the morning. Not the best way to start the day, but that’s how it was for years. Then Mike and I started having breakfast dates. Now it’s one of my favorite meals or the day! Whether we’re having Belgian Waffles or Eggs Benedict, I’m on the breakfast bandwagon now. One of my favorite things about breakfast is that you can go sweet or savory. That’s where these Cinnamon Sugar Muffins come in! They’re the perfect partner for eggs and bacon or a cup of coffee!
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These muffins started with a direct sales company. Can you believe it?! If you’ve heard of Tastefully Simple you might be familiar with their Cinnamon Melt Muffin Mix, or at least I was once upon a time. I bought a pack from a friend’s TS party and whipped up a batch. Sometimes I like super easy ready to make mixes too. Mike had nothing but good things to say about these cinnamon muffins so of course, I planned to buy more, just to have on hand. But when I went to reorder the mix, it wasn’t available. I hate product rotation. Then the hunt began for the perfect copycat muffin recipe.
The first thing you’ll notice about this cinnamon muffin recipe is that there’s no cinnamon in the muffins themselves. What?! You heard me. Instead, we’re using nutmeg. It’s an amazing companion spice to cinnamon and really brings a level of flavor to the finished muffin you’ll love. But if you’re REALLY a purist, you can substitute cinnamon instead of the nutmeg…but I really recommend 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon if you want cinnamon in the muffins. It’s better with some nutmeg, trust me.
These muffins are light, fluffy, and have just the right amount of cinnamon sugar sweetness. That’s right, here’s where the cinnamon comes it. Just be to let your muffins cool down before dipping them in the butter. If the muffins are too warm they may try to break apart when the butter gets absorbed. Don’t do that or you’re gonna have a bad time. I only dip the tops and bottoms of the muffins in butter, you can do the sides if you REALLY want to, but once you take the muffin out of the cupcake liner there’s still enough moisture to help the cinnamon-sugar mixture stick.
How to Make Cinnamon Muffins
- Mix dry ingredients in a bowl.
- Mix butter and sugar together. Add egg and mix
- Add 1/2 of dry ingredients to butter mixture, and beat together. Add milk and mix. Add remaining dry ingredients and beat together.
- Fill lined muffin tins 2/3 full with batter and bake.
- Cool muffins. Then dip tops and bottoms in butter then roll in cinnamon sugar.
So simple. Just a little lovin’ after the muffins are done baking and you’re in business! And if you want to go next level and turn these little guys into cinnamon roll muffins, just serve them alongside some vanilla icing. It’s a sweet punch that’s amazing with a cup of black coffee to balance things out.
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- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners; set aside.
- In a medium mixing bowl, stir together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together butter and sugar until fluffy, about 1 minute. Add egg and beat to combine.
- Add 1/2 of the dry ingredients to the butter mixture and beat together. Once incorporated add in the milk, mix to combine. Add the remaining dry ingredients and mix until just combined.
- Use a medium cookie scoop to fill the muffin tin cups 2/3 of the way full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and allow to cool for 5 minutes, before transferring the muffins to a wire rack to cool completely.
- In a small bowl, stir together sugar and cinnamon until evenly combined. In another small bowl, melt butter.
- Unwrap the muffins. Dip the top and bottom of a muffin into the butter. Immediately roll the muffin in the cinnamon-sugar mixture. Return to the wire rack. Repeat with remaining muffins. Serve immediately or store in an airtight container.
- The nutrition on the recipe is slightly skewed because you will not use all the cinnamon sugar or butter for the rolling process.
- I don't dip the side of the muffin because there is usually a little moisture from the muffin itself that helps the cinnamon-sugar stick.