Cinnamon Sugar Muffins
Moist, cinnamon-infused muffins topped with a sweet and crunchy cinnamon-sugar coating.
Moist, cinnamon-infused muffins topped with a sweet and crunchy cinnamon-sugar coating.
- Carbohydrate 62.6718332406359 g
- Cholesterol 38.16375 mg
- Fat 12.3149604299326 g
- Fiber 0.726405865241986 g
- Protein 2.34084240735075 g
- Saturated Fat 5.35389564487409 g
- Serving Size 1 1 Serving (92g)
- Sodium 107.211479652924 mg
- Sugar 61.945427375394 g
- Trans Fat 0.713639870130596 g
- Calories 363 calories
Step-by-step
- Mix the wet ingredients for the muffin mixture in a medium-large bowl; combine all dry ingredients in a separate bowl and then add to wet mixture. Mix everything together until the mixture is wet. DO NOT STIR TOO MUCH. Batter will be lumpy.
- Pour batter into 12 regular-sized muffin tins (use a nonstick pan or paper muffin cups). Bake at 350 degrees F for 20-25 minutes.
- For the topping, mix the cinnamon and sugar in a small bowl, and then melt the butter in another small bowl. Take the muffins out of the pan (while they're still warm) and dip the top in the melted butter. Then, quickly dip the top in the sugar mixture to coat the top.
- Once you've done all 12 muffins, you can do them all again to get an extra-sugary top.
- Taste best still warm, but are good either way :)
Pull the warm muffins from the 350 degrees F oven immediately at the 20-minute mark, because leaving them in longer hardens the crumb and prevents the butter coating from adhering correctly. Testing this formula reveals that treating muffin batter like quick bread requires strict restraint. Overmixing develops the gluten proteins in the all-purpose flour, transforming a tender pastry into a tough, rubbery cylinder. Keeping the batter deliberately lumpy traps carbon dioxide released by the baking powder, ensuring pockets of steam expand the structure properly during baking.
The Science of the Sugar Crust
Achieving that distinct sandy crust relies entirely on temperature differentials. Dipping the warm muffin tops first into melted butter and immediately into granulated sugar creates a thermal bond. The fat solidifies against the cooling surface while dissolving the outer layer of sugar crystals into a crisp glaze. Ground cinnamon contains volatile oils that bloom upon contact with the hot butterfat, releasing aromatics that would otherwise dissipate in a dry oven environment.
- Bake in a standard 12-cup tin for 20 to 25 minutes until toothpick tests come out clean.
- Stop stirring the batter as soon as pockets of dry flour disappear from view.
- Coat the tops twice with butter and sugar while the pastry remains hot to double the crunchy layer.
