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

Looking for the perfect baked good for a holiday brunch? I needed something special for my in-laws’ Christmas gathering and found Natasha’s Kitchen Easy Cinnamon Muffins. With their warm cinnamon flavor, they seemed perfect for the occasion, so I gave them a try—here’s how they turned out!

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!

A big thank you to Natasha’s Kitchen for such a delicious cinnamon muffin recipe. My in-laws absolutely loved them, and I’ve already passed it along to a few other family members. If you’d like to try this scrumptious recipe for yourself, you can find the original over at Natasha’s Kitchen: French Breakfast Muffins. Enjoy baking, and I hope these muffins bring as much joy to your home as they did to ours!