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Cinnamon Sugar Muffins

February 10, 2010

I was just updating my categories and chatting with my friend JB about the muffins I made this morning when he asked me how my muffins turned out. I went to show him some pictures, and realized that somehow, in the getting close to a year I’ve had this blog, I have never posted about these, my favorite go-to items for breakfast pastry!

And so, for JB, who’s a soldier currently on a year-long tour in Afghanistan, I present: the cinnamon sugar muffins. I promise to make these for you when you get back.

Muffin Madness. Feel free to lick the screen.

These muffins are a product of Lick the Bowl Good, one of my favorite Texas gal food blogs. The recipe is here, adapted from Ina Garten. I pretty much follow it to the letter, so I won’t reproduce it here. What I will do, though, is talk about how much I love it, and why….

First of all, it’s a cinnamon-sugar coffee cake style muffin. There’s a beautiful streak of brown sugar and cinnamon running through the center of the muffin:

Melty, ooey goodness.

The crumb is excellent, soft and tender, but sturdy enough to withstand being jostled a bit.

Nom nom nom.

But the best part of these muffins? The tops.

Cinnamon and sugar

First you dip them in melted butter. Then you roll them in a mixture of white sugar and cinnamon. The result? Crisp tops with a slightly crunchy, buttery topping that melts on your tongue. To. Die. For.

Anyways, hope you enjoyed the pictures – these are delish and should go in your “For Saturday Mornings” or “For Snow Days” folder.

Stay safe, JB. We’ll be thinking of you!

I tried linking to the recipe but the Lick the Bowl Good website is down. So here’s the recipe: (sourced from her website)

Cinnamon Sugar Coffee Cake Muffins
adapted from Ina
~makes 10 muffins
  • 6 tablespoons (3/4 sticks) unsalted butter, at room temperature
  • 3/4 cups sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces (about 1/2 cup) sour cream
  • 1/8 cup milk
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Cinnamon Brown Sugar Filling

  • 1/3 cup packed brown sugar
  • 1 teaspoon cinnamon

Cinnamon Sugar Topping (optional)

  • 3 tablespoons melted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Place 10 paper liners in muffin pans or spray muffin pans with non stick spray.

To make them, you’ll want to start by having separate bowls: one for the topping (go ahead and mix the sugar and cinnamon now), one for the filling (mix brown sugar and cinnamon now), and the dry parts of the muffin mix: flour, cinnamon, baking powder, soda, and salt. For the muffin mix part, you can sift the items together, or whisk them thoroughly if you’re lazy.

Cream butter and sugar together in a stand mixer/with a hand mixer (it’ll take forever by hand) til light and fluffy. Then add eggs one at a time (on low), then sour cream, milk, and vanilla.

Slowly add the flour mixture until just combined.

Put one spoonful of batter in each muffin cup – the idea is to cover the bottom of the cup, not to fill it – don’t overfill the first spoonful (you need some for the tops). Then sprinkle a spoonful of the filling mixture on the bottoms, so that there’s an even amount of filling in each cup.

Top with remaining batter, bake for 25 to 30 minutes, when they’re lightly browned on top and a toothpick comes out clean. Remove from oven, and let them cool a tad (so you don’t burn yourself) before removing them from the pan. Set the muffins on a wire rack until they’re cool enough to handle.

Melt the butter in a microwave-safe dish (I use a Pyrex cup) with a wide enough mouth to lower each muffin top into. Dip each muffin, top-side down, into the butter, then immediately into the cinnamon sugar topping, taking care to roll the sides so there’s crunchy goodness all over.

If you get done dipping and you notice one or two don’t have enough cinnamon sugar, you can re-dip in the butter and re-dip in the sugar.

Serve immediately or allow to cool completely and store in a large ziploc for next-day consumption. Any longer than that and you’ll want to freeze them in the ziploc, and then reheat them in a low oven (can do this one at a time, they stay pretty good). Enjoy!

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4 Comments leave one →
  1. Lisa's Dad permalink
    February 10, 2010 1:57 pm

    Having partaken of this special treat, I can affirm the goodness of the product!

  2. Emily permalink
    February 10, 2010 4:10 pm

    Send me the recipe! The kids would love them!

Trackbacks

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