Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup melted butter
1/4 cup brown sugar
For the coating:
1/4 cup melted butter
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix eggs, milk, granulated sugar, vanilla, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Divide batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- While muffins cool slightly, melt butter for coating and mix cinnamon and sugar in a shallow bowl.
- Brush or dip each warm muffin in melted butter, then roll in cinnamon sugar until well coated.
Notes
- Do not overmix the batter to keep muffins soft and fluffy.
- Add a dollop of cream cheese or Nutella in the center before baking for a stuffed version.
- Mini muffins bake in about 10–12 minutes.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze before coating and reheat before dipping in cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
