Cinnamon sugar breakfast muffins
Mini muffins rolled in melted butter and coated with cinnamon sugar. These muffins take less than 30 minutes to bake — including prep time.
Servings 22 mini muffins
Ingredients
- 1 tablespoon vegetable cooking oil
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 large egg
- ½ cup milk
To coat the muffins
- ⅓ cup sugar
- ¾ teaspoon cinnamon
- ¼ cup butter melted
Instructions
- Preheat the oven to 350F.
- Lightly brush the holes of your muffin pans with vegetable oil (I used two pans with a capacity of 2 1/8 oz. per hole).
- Sift the flour, sugar, baking powder, salt and nutmeg into a mixing bowl.
- Add the egg, milk and melted butter.
- Stir just until moistened. Twelve strokes should do it.
- Using an ice cream scoop, fill the holes of the muffin pans with the batter.
- Bake at 350F for 12 to 20 minutes depending on the size of the holes of the muffin pans.
- Take muffins out of the oven and cool for about five minutes.
- Loosen the muffins from the pan (if you oiled the holes of the muffin pans, you can just lift out the muffins without any problem).
- Whisk together the cinnamon and sugar.
- Dip each muffin in the melted butter. The top AND sides for maximum deliciousness.
- Roll the buttered muffins in cinnamon sugar.
- Serve your cinnamon sugar breakfast muffins with brewed coffee or tea, or your preferred morning beverage.
