Cinnamon Muffins
Soft buttery muffins coated in melted butter and a thick cinnamon sugar blanket
Prep
15 mins
Cook
20 mins
Makes
12 muffins
Difficulty
Easy
Ingredients
For the muffins
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 5 tablespoons melted butter, salted or unsalted
- 1/2 cup warm milk, microwaved for 30 seconds
- 1 egg, lightly beaten
For the cinnamon sugar coating
- 2/3 cup sugar
- 1 1/2 teaspoons cinnamon
- 6 tablespoons unsalted butter, melted
Method
- Preheat your oven to 180 degrees Celsius and line a muffin tin with 12 cupcake liners.
- Add the flour, sugar, nutmeg, and salt to your mixer and mix briefly just to combine.
- Add the warm milk and the egg then mix on low speed for no more than 10 seconds.
- While the mixer is still running, slowly pour in the melted butter and mix for a further 5 to 10 seconds then stop.
- Scrape down the sides and bottom of the bowl. If there is any flour remaining, gently mix it through by hand until just combined.
- Divide the batter evenly between the 12 cupcake liners.
- Bake for 20 minutes.
- Remove from the oven and allow the muffins to cool for about 10 minutes until cool enough to handle.
- Roll each muffin in melted butter, then roll in the cinnamon sugar mixture until fully coated.
Tips
- Do not overmix the batter, stop as soon as the flour disappears
- Warm milk helps the batter come together fast, just do not make it boiling hot
- For the thickest coating, do a second quick roll in cinnamon sugar
- If your muffins cool too much, brush with butter instead of dipping
Storage
- Best eaten the day they are made while the coating is fresh
- Store airtight at room temperature for up to 2 days
- Freeze uncoated muffins for up to 2 months, thaw then coat with butter and cinnamon sugar
Macros (approx)
Calories
240 kcal
Protein
3 g
Carbs
32 g
Fat
11 g
Per muffin, based on 12 muffins. Values are estimates and will vary by brand.
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