Ingredients
- For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 5 tablespoons unsalted butter, melted (plus more to grease the pan)
- 1 egg, room temperature, lightly beaten
- ½ cup warm milk (low fat or whole)
- For the Cinnamon Sugar Coating:
- ⅓ cup sugar
- ¾ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-count non-stick muffin tin with butter or cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- Add warm milk, lightly beaten egg, and 5 tablespoons melted butter. Stir just until combined; batter should remain lumpy (do not overmix).
- Divide batter evenly among the muffin cups, filling each about 1/3 full.
- Bake for 20–22 minutes or until muffins are golden around the edges and a toothpick inserted in the center comes out clean.
- While muffins are baking, prepare the topping: In one bowl, mix ⅓ cup sugar with cinnamon. In another bowl, melt 3 tablespoons of butter.
- When muffins are done, let them cool slightly. Dip the tops in melted butter, then roll in cinnamon sugar to coat. Optionally, roll the sides in the mixture too.
- Transfer to a wire rack to finish cooling. Enjoy!
Notes
- Don’t overmix the batter — a few lumps are okay and will keep the muffins tender.
- Coating the sides in cinnamon sugar adds extra crunch and flavor.
- Serve warm or store in an airtight container for up to 3 days.
- Great for breakfast, snacks, or dessert!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
