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–+ servings

Cinnamon Sugar Muffins

thetimelessbaker
These cinnamon sugar muffins have a cake like texture with a hint of nutmeg and are dipped in a cinnamon-sugar topping after baking.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, brunch
Cuisine American
Servings 24 muffins
Calories 199 kcal

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

Nutrition

Serving: 1muffinCalories: 199kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 41mgSodium: 126mgPotassium: 38mgFiber: 0.5gSugar: 13gVitamin A: 319IUVitamin C: 0.1mgCalcium: 42mgIron: 1mg
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