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Per serving
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- 1
Prep
Preheat your oven to 350°F. Grease a 12-cup muffin tin with butter or nonstick spray — you'll only fill 10 cups.
- 2
Cream butter and sugar
In a large bowl or stand mixer, beat 1/3 cup softened butter until smooth. Add 1/2 cup granulated sugar and beat until fluffy, about 1 minute. Add the egg and beat until smooth.
- 3
Add the dry ingredients
Add 1 cup of the flour, along with the baking powder, salt, and nutmeg — but don't stir yet. Use a small spoon to combine the dry ingredients on top, then gently beat everything into the wet ingredients.
- 4
Finish the batter
Before the flour is fully incorporated, pour in the milk and beat until almost combined. Add the remaining 1/2 cup flour and mix very gently — just until the batter has barely come together. Overmixing makes tough muffins, so stop as soon as you don't see dry streaks.
- 5
Fill and bake
Divide the batter evenly among 10 greased muffin cups. Bake on the center rack for 20–23 minutes, until the tops just begin to turn golden and a toothpick inserted in the center comes out clean.
- 6
Set up the dipping station
While the muffins bake, melt 1/2 cup butter in a small bowl. In a separate small bowl, stir together 1/2 cup granulated sugar and 2 teaspoons cinnamon until combined.
- 7
Dip and roll
Let the muffins cool for just 2–3 minutes, then use a knife to release them from the pan. While still hot, dip each muffin fully in the melted butter — top, bottom, and all sides — then roll it generously in the cinnamon sugar. Eat warm!
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Butter-Dipped Cinnamon Sugar Muffins
Created by: SugarAndButter
Ingredients
- 1/3 cup butter
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2 tsp cinnamon
Instructions
- PrepPreheat your oven to 350°F. Grease a 12-cup muffin tin with butter or nonstick spray — you'll only fill 10 cups.
- Cream butter and sugarIn a large bowl or stand mixer, beat 1/3 cup softened butter until smooth. Add 1/2 cup granulated sugar and beat until fluffy, about 1 minute. Add the egg and beat until smooth.
- Add the dry ingredientsAdd 1 cup of the flour, along with the baking powder, salt, and nutmeg — but don't stir yet. Use a small spoon to combine the dry ingredients on top, then gently beat everything into the wet ingredients.
- Finish the batterBefore the flour is fully incorporated, pour in the milk and beat until almost combined. Add the remaining 1/2 cup flour and mix very gently — just until the batter has barely come together. Overmixing makes tough muffins, so stop as soon as you don't see dry streaks.
- Fill and bakeDivide the batter evenly among 10 greased muffin cups. Bake on the center rack for 20–23 minutes, until the tops just begin to turn golden and a toothpick inserted in the center comes out clean.
- Set up the dipping stationWhile the muffins bake, melt 1/2 cup butter in a small bowl. In a separate small bowl, stir together 1/2 cup granulated sugar and 2 teaspoons cinnamon until combined.
- Dip and rollLet the muffins cool for just 2–3 minutes, then use a knife to release them from the pan. While still hot, dip each muffin fully in the melted butter — top, bottom, and all sides — then roll it generously in the cinnamon sugar. Eat warm!