Cinnamon and Brown Sugar Breakfast Muffins

March 20, 2012·

I was never the baking type. I am still learning / getting comfortable with baking. But I made these puppies last Sunday after church and oh, my golly in heaven. They were delish. The hubs and I may, or may not, have eaten them ALL by Tuesday morning. So. Good.

AND SO EASY. I’m going to make them again. Probably tonight. Or now. Who knows?


For the muffins:
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/3 c. butter, melted
1/2 c. sugar
1 egg

For the Topping:
1/2 c. white sugar
1 tbs. brown sugar
1/3 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

For the muffins:

In a large bowl, mix together all the DRY ingredients. Add WET ingredients and stir until combined, but still kinda lumpy. Scoop batter into muffin tins that have been sprayed with some cooking spray. I got 12 muffins out of the recipe by being a pretty stingy in each muffin tin. It probably makes 8, more likely, if you do normal scoops. Bake for 20-25 minutes, or until they start to turn a golden at the edges.

For the topping:

Mix the white sugar, brown sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Once the muffins have cooled enough for you to touch and handle with your hands, dip the warm muffins in melted butter (I did just the top of the muffins, but you could probably do the whole muffin if you wanted to get dangerous), then dip/roll the muffin in the cinnamon, sugar, brown sugar mix. You might have left-over topping; the extra topping can be used for dipping. Another option is to cut the topping ingredients in half… if you want to play it safe.


Super easy and super yummy.

Comment below if you make these!