Description
Fluffy, oven-baked muffins coated in warm cinnamon sugar so they taste just like classic doughnuts, perfect for breakfast or a sweet snack.
Ingredients
- All-Purpose Flour: 2 cups
- Granulated Sugar (for batter): 1 cup
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Egg (large): 1
- Milk: 1 cup
- Unsalted Butter (melted, for batter): 1/4 cup
- Vanilla Extract: 1 teaspoon
- Additional Melted Butter (for brushing): 1/2 cup
- Cinnamon (for coating): 1 teaspoon
- Granulated Sugar (for coating): 1/2 cup
Instructions
- Preheat oven to 375°F (190°C) and grease a standard muffin tin or line with paper liners.
- In a large bowl whisk together the flour, 1 cup granulated sugar, baking powder, salt, and nutmeg until evenly combined.
- In a separate bowl whisk the egg, milk, 1/4 cup melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Spoon batter into the prepared muffin tin, filling each cup about two-thirds full and smoothing the tops lightly.
- Bake for 18 to 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean.
- While the muffins are still warm, brush each generously with the remaining melted butter and roll them in the cinnamon-sugar mixture made from 1 teaspoon cinnamon and 1/2 cup sugar.
- Transfer the coated muffins to a wire rack to cool slightly, then serve warm or at room temperature.
Notes
- Use room-temperature ingredients for even mixing and a tender crumb.
- Do not overmix the batter to avoid dense muffins.
- For best texture when storing, freeze muffins without the cinnamon-sugar coating and coat after reheating.
- Brush with butter while warm so the coating adheres evenly.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg