These cinnamon sugar muffins have a cake like texture with a hint of nutmeg and are dipped in a cinnamon-sugar topping after baking. These classic muffins have been a childhood favorite of many!
Cinnamon Sugar Muffins
Cinnamon sugar muffins or French Breakfast Puffs, as they were originally called, first appeared in the 1950 Betty Crocker’s Picture Cookbook. In the cookbook, these cake-like muffins are described “like delicate, glorified doughnuts.” Some recipes for these muffins have called even them doughnut muffins for this reason.
Although these muffins were originally called French Breakfast Puffs, there actually isn’t anything French about them at all. It seems the origin of this recipe was from a reader in the U.S. that sent it in to Betty Crocker, urging the test kitchen to try her mother’s recipe. These muffins, with their characteristic cinnamon-sugar coating, were immediately popular and have a been a childhood classic for many years.
See tips below on making these popular muffins, so you can enjoy them yourself!
About this Recipe
These cinnamon sugar muffins are a favorite from my childhood and were one of the first muffins I remember baking on my own from scratch. I adapted the recipe to make them a little more moist and not as dense, as this batter can easily be overworked. Sour cream was an addition that was key to achieving, since sour cream has a higher fat content than milk which produces a more tender crumb. The addition of baking soda along with the baking powder gives these muffins a little extra “lift.” I also prefer to only dip the tops of the muffins in the cinnamon-sugar mixture, instead of the entire muffin to prevent them from being overly sweet. And lastly, I changed the name to better reflect the ingredients in this recipe.
These muffins are really easy to assemble: granulated sugar is creamed together with softened butter, followed by beaten eggs and vanilla extract. A hint of nutmeg is added to the dry ingredients, which are alternately added with the sour cream and mixed only until just combined. The dough is scooped into unlined muffin tins and after baking, the top of each muffin is dipped first in melted butter and then in a cinnamon-sugar mixture. These muffins are great for freezing – if you have any leftover! See additional tips below on how to store these muffins.
Tips for Cinnamon Sugar Muffins
- Like with all muffins and quick breads, only mix until just combined
- Use full-fat sour cream; using lower fat sour cream will impact the texture
- You can dip the muffin tops while they are still warm
- Muffins will last up to 3 days; store in an airtight container
- Freeze muffins for up to 3 months if sealed well
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Cinnamon Sugar Muffins
Equipment
- muffin tins
- mixing bowls of various sizes
Ingredients
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 cup sour cream
Topping
- 1/3 cup unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Cream the 2/3 cup unsalted butter, softened with the 1 cup granulated sugar in a large mixing bowl.
- Add in the beaten 2 large eggs, beaten, followed by the 1/2 teaspoon vanilla extract.
- In a medium sized mixing bowl, sift or whisk the 3 cups all-purpose flour, 1/2 teaspoon salt, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon ground nutmeg.
- Add the dry ingredients and 1 cup sour cream alternately to the butter mixture in two separate additions, beginning and ending with the dry ingredients. Mix only until just combined.
- Heavily grease a muffin tin. Scoop muffin dough evenly into each tin, filling about 2/3 full. Bake muffins at 350°F for 18-20 minutes, or a toothpick inserted in the center of the muffin comes out clean.
- Once muffins are removed from oven, allow to sit 1-2 minutes and then run a knife around the edge of each muffin. Allow to cool in the muffin tins about 5 minutes, and then remove and place on a wire rack to cool.
- Melt 1/3 cup unsalted butter in a small bowl. In a separate bowl, combine the 1/2 cup granulated sugar with the 1 teaspoon ground cinnamon.
- Dip the top of each muffin first in the melted butter, then in the cinnamon-sugar mixture. May dip tops of muffins while they are still warm.
Notes
- Use full-fat sour cream; using lower fat sour cream will impact the texture
- Muffins will last up to 3 days; store in an airtight container
- Freeze muffins for up to 3 months if sealed well