Cinna-nut Muffins: a sugary twist to the average doughnut
January 24, 2018
When you wake up in the morning, what is the first thing you want to smell? A sweet, cinnamon-smelling breakfast waiting for you when you come downstairs.
Unfortunately, I can’t give you this exact dream, but you are more than welcome to bake this next recipe yourself and still enjoy those sweet aromas.
This treat is what I like to call — cinna-nut muffins. It is a sugar-filled, doughnut dream in the form of a muffin.
Covered in cinnamon and sugar, this muffin will be the showstopper at your next brunch get-together. Instructions are easy to follow and takes about an hour to bake.
But, before you begin, please keep in mind that I needed to triple this recipe, so your batch may turn out thinner or bigger than mine. Needless to say, the flavor should not disappoint.
Also, this recipe, except with a few tweaks, is courtesy of Nichole, found at The Salty Marshmallow.
Now, without further ado, the ingredients and directions are below. Enjoy!
Ingredients
Muffins
1 1/2 Cups All Purpose Flour
1/2 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Nutmeg
1 Teaspoon Maple Syrup
1 Large Egg
1/2 Cup Milk
1/3 Cup Butter, Melted and Cooled
Topping
1/3 Cup Granulated Sugar
2 Teaspoons Ground Cinnamon
5 Tablespoons Butter, Melted
Instructions:
- Preheat the oven to 350℉.
- In a large bowl, combine and whisk together all of your dry ingredients: flour, sugar, baking powder, salt, cinnamon and nutmeg.
- In a small bowl, beat the egg, then add in the milk, maple syrup and melted butter.
- Pour the wet ingredients into the dry mixture and stir until combined. Be sure not to mix too much. The batter should be a tad bit lumpy and should smell buttery.
- Heavily grease a muffin tin, and pour by the scoopfuls until each tin is ½-¾ full. It will yield around 10 muffin tins, depending how much dough you fill each tin with.
*Optional: Place the dough in the refrigerator for one hour before baking.
- Place your prepared muffins into the oven for 20-25 minutes.
- Once completed, let the muffins cool for at least five minutes. In the meantime, start creating your topping.
- Melt the butter in a separate bowl, and combine the cinnamon and sugar. Dip each muffin in the butter, then lightly roll each muffin in the cinnamon-sugar mixture.
- Place on a plate or in a container and let stand.
- Voua-la your cinnamon doughnut muffins are complete.
*Tip — eat it for breakfast. Yes, I know it is technically a dessert, but who doesn’t love a bit of sweetness in the morning?
Have a thought about what I should bake next? Leave a comment about your ideas.
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