Making Natasha’s Kitchen Easy Cinnamon Muffins: My Experience and Results

Ingredients & Kitchen Time

Prep Time: 15 minutes

Cook Time: 22 minutes

• For the Muffins
• 1 ½ cup all-purpose flour
• ½ cup sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ¼ tsp nutmeg
• 5 Tbsp unsalted butter, melted, plus more to grease the pan
• 1 egg, room temperature, lightly beaten with a fork
• ½ cup warm milk (low fat or whole milk)

• For the Cinnamon Sugar Coating
• ⅓ cup sugar
• ¾ tsp cinnamon
• 3 Tbsp unsalted butter, melted

Instructions

1. Prepare the Oven and Pan
   • Preheat your oven to 350°F.
   • Grease a 12-count non-stick muffin tin with butter or cooking spray.
2. Mix the Dry Ingredients
   • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
3. Combine Wet Ingredients
   • Add the warm milk, lightly beaten egg, and 5 tablespoons of melted butter to the dry ingredients.
   • Stir until just combined but still slightly lumpy. Avoid overmixing!
4. Fill the Muffin Tin
   • Divide the batter evenly among the prepared muffin cups using a spoon or ice cream scoop. Each cup should be about 1/3 full.
5. Bake the Muffins
   • Bake in the preheated oven for 20–22 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
6. Prepare the Topping
   • In a small bowl, mix together 1/3 cup of sugar with the cinnamon.
   • In a separate small bowl, melt the remaining 3 tablespoons of butter.
7. Coat the Muffins
   • While the muffins are still warm, dip the tops briefly in the melted butter.
   • Roll or dip the buttered muffin tops generously in the cinnamon sugar mixture. (For extra flavor, coat the sides of the muffins too!)
8. Cool and Enjoy
   • Place the coated muffins on a wire rack to cool slightly before serving.

Notes

Considering I made this recipe right after I opened my eyes, I definitely made a few mistakes along the way—but hey, that’s part of the fun in learning!

• Salt vs. Baking Powder Mishap: My first mistake was accidentally using the baking powder measurement for the salt. This was entirely due to my tired eyes, and I’m sure it’s a mistake you’ll easily avoid with a clearer head.
• Salted Butter Swap: I didn’t have unsalted butter on hand, so I used salted butter instead. Thankfully, it didn’t seem to impact the recipe at all, so don’t stress if you’re in the same boat.
• Room Temperature Egg Hack: My egg wasn’t at room temperature, but placing it in lukewarm water for a minute or two worked perfectly. If you forget to prep your egg, this little trick will save the day!
• Cinnamon Measurement: For the cinnamon, I measured with my heart rather than a teaspoon. The muffins weren’t overly cinnamony, so feel free to adjust the amount to suit your personal love of cinnamon.
• Nutmeg Warning: If you haven’t baked with nutmeg before (like me!), just know that it’s a pretty strong seasoning. You might want to start with a little less if you’re unsure, or add more if you’re a fan of bold nutmeg flavor.

Mistakes and small tweaks aside, the muffins turned out beautifully!