Cinnamon Muffins Recipe - Learn Like A Pro

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Cinnamon Muffins Recipe – Learn Like a Pro :- In just 25 minutes, you may have freshly baked, fluffy, and light cinnamon muffins. Like churros, these simple cinnamon breakfast muffins are rolled in cinnamon sugar and serve as a nice breakfast or light dessert.

Table of Contents

Cinnamon Muffins Recipe – Learn Like a Pro

Ingredients

For the Muffins

1 ½ cup all purpose flour
½ cup sugar
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
5 Tbsp unsalted butter, melted, plus more to grease the pan
egg, room temperature, lightly beaten with a fork
½ cup warm milk, low fat or whole milk

For the Cinnamon Sugar Coating

⅓ cup sugar
¾ tsp cinnamon
3 Tbsp unsalted butter, melted

Instructions

Turn the oven on to 350°F. Apply cooking spray or butter to a 12-count nonstick muffin pan to make it greased.

Mix the flour, sugar, baking powder, salt, and nutmeg in a sizable mixing bowl.

Stir in 5 Tbsp melted butter, barely beaten egg, and heated milk until mixed but not overly smooth (DO NOT overmix).

Using an ice cream scoop or spoon, divide the batter into the pan that has been prepared. About 1/3 of each cup will be filled. A toothpick put into the center should come out clean after 20 to 22 minutes of baking, or until the sides are brown.

To make the topping, combine 1/3 cup sugar and cinnamon in a small basin. Melt the remaining 3 tablespoons of butter in a second small bowl.

After quickly dipping the warm muffin tops in melted butter, roll or dip them heavily in cinnamon sugar. I also like to sprinkle cinnamon sugar on the muffin’s sides. To cool, place them on a wire rack.

Nutritional Information

Calories: Around 180-200 kcal
Protein: About 3-4 grams
Fat: Around 7-9 grams
Carbohydrates: Approximately 25-30 grams
Fiber: Roughly 1 gram
Sugar: Around 10-12 grams

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FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the muffins may be slightly denser. You can also use a combination of whole wheat and all-purpose flour for a balance of texture and nutrition.

2. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the tanginess and richness of buttermilk add flavor and moisture to the muffins. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes before using.

3. Can I make these muffins ahead of time?

Yes, you can bake the muffins ahead of time and store them in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage. Just make sure to cool them completely before storing.

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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