Ingredients
For the muffins
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2 cups (250 g) all-purpose flour
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¾ cup (150 g) granulated sugar
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2 teaspoons baking powder
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½ teaspoon salt
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½ teaspoon ground cinnamon
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1 large egg, at room temperature
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¾ cup (180 ml) milk
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⅓ cup (75 g) unsalted butter, melted
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1 teaspoon vanilla extract
For the cinnamon-sugar coating
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½ cup (100 g) granulated sugar
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1½ teaspoons ground cinnamon
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¼ cup (55 g) unsalted butter, melted
Step-by-step instructions
1. Prepare the oven
Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin pan or line it with paper liners.
2. Mix the wet ingredients
Whisk the egg, milk, melted butter and vanilla extract together until combined.
3. Make the batter
In another bowl, combine flour, sugar, baking powder, salt and cinnamon. Add the wet mixture and stir gently until just combined. Avoid overmixing.
4. Fill the muffin pan
Divide the batter evenly among 10–12 muffin cups, filling each about two-thirds to three-quarters full.
5. Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes.
6. Add the cinnamon-sugar coating
Mix the sugar and cinnamon in a small bowl. Brush each warm muffin with melted butter, then roll or sprinkle generously with the cinnamon-sugar mixture.
Nutrition information
Estimated per muffin, assuming 12 muffins and including the full coating.
| Nutrient | Approximate amount |
|---|---|
| Calories | 250–290 kcal |
| Carbohydrates | 38–43 g |
| Protein | 3–4 g |
| Total fat | 9–12 g |
| Saturated fat | 5–7 g |
| Sugar | 21–26 g |
| Fiber | 1 g |
| Sodium | 120–180 mg |
Nutrition will vary with muffin size and how much butter and sugar coating is used.
Nut information and allergens
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Tree nuts: None required in the recipe.
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Peanuts: None required.
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Contains: Wheat (gluten), milk and egg.
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Optional substitution: Use a suitable plant-based milk and dairy-free butter for a dairy-free version. The recipe still contains wheat and egg unless separately substituted.
Tips for the best muffins
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Mix the batter only until the flour disappears to keep the muffins tender.
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Coat the muffins while they are still warm so the cinnamon sugar sticks.
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For a richer donut-like flavor, add ¼ teaspoon of nutmeg to the dry ingredients.
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Store in an airtight container at room temperature for up to 2 days.
Serving suggestion: Serve warm with tea, coffee or a glass of milk.