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Cinna-nut Muffins: a sugary twist to the average doughnut

Andrea Davenport, Print Opinions Editor

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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:

  1. Preheat the oven to 350℉.
  2. In a large bowl, combine and whisk together all of your dry ingredients: flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. In a small bowl, beat the egg, then add in the milk, maple syrup and melted butter.
  4. 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.
  5. 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.

  1. Place your prepared muffins into the oven for 20-25 minutes.
  2. Once completed, let the muffins cool for at least five minutes. In the meantime, start creating your topping.
  3. 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.
  4. Place on a plate or in a container and let stand.
  5. 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.
Bake sweets, eat treats and come back for more recipes.

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Cinna-nut Muffins: a sugary twist to the average doughnut