Cinnamon and sugar muffins are a wonderful breakfast that you will enjoy with a cup of coffee or a glass of cold milk. Soft cinnamon rolls dipped in butter and rolled in cinnamon sugar… they taste like a fresh doughnut in the shape of a bun!
INGREDIENTS
Muffins
2 cups of all-purpose flour
1 1/2 cups of granulated sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1 1/4 cups of milk
1 egg
2 tablespoons of melted butter
2 teaspoons vanilla extract
Coating
3/4 cup granulated sugar
1 teaspoon of ground cinnamon
1/4 cup melted butter
INSTRUCTIONS
Preheat the oven to 350F. Spray muffin wells with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon for rolls.
In a medium bowl, whisk together milk, egg, melted butter and vanilla. Pour into dry mix and stir until blended.
Fill muffin cups with 2/3 of the dough. Bake at 350F for 20-22 minutes (or 12-14 minutes for the mini muffins) until a toothpick inserted in the center comes out clean.
Let the muffins cool in the mold for 5 minutes, then remove from the mold and let them cool on a wire rack.
In a small bowl, mix the sugar and cinnamon for the topping. Dip the muffins in the melted butter and then in the sugar with cinnamon.