Yield: 60 mini muffins
Cinnamon Sugar Breakfast Muffins
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Delicious, easy Cinnamon Donut Breakfast Muffins. These are perfect, popable bites and they freeze well too!
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup granulated sugar
- ⅔ cup butter flavored Crisco
- 2 large eggs
- 1 cup milk
For the topping:
- 2 ½ cups granulated sugar
- 1 ½ Tablespoons cinnamon
- 1 cup unsalted butter, melted
Instructions
- Mix one cup sugar with shortening until well blended. Add eggs.
- In separate bowl, mix flour, baking powder, salt, ½ tsp cinnamon and nutmeg. Add flour mixture alternately with milk to the creamed mixture. Beat well after each addition.
- Lightly grease mini muffin tins. Fill muffin cups half full (I use a 1 Tbsp scoop). Bake in a 350 degree oven for 13-15 minutes.
- While baking, melt 2 sticks of butter. In separate bowl, mix sugar with cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat, enjoy, and eat some more!
Notes
- How to freeze muffins: Once cooled, you can transfer the muffins right away to a ziploc freezer bag. They'll keep in the freezer for several months. Thaw at room temperature for a few hours or pop them in the microwave!
- How to store mini muffins: If you won't be freezing these muffins, keep them tightly covered at room temperature. They're best eaten within a day or so; I love them especially when they're still warm from the oven.
- See blog post for more recipe tips and tricks!
Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 108mgCarbohydrates: 17gFiber: 0gSugar: 12gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.