I’ve had a craving for muffins and I found this recipe in my Great Gram’s old recipe book. I thought these little cinnamon sugar coated bites sounded so delicious. I’ve adapted the recipe slightly and boy are these cinnamon sugar breakfast puffs delightful.
These little cinnamon sugar breakfast puffs are light and moist. The base of the muffin is not overly sweet, so the addition of cinnamon sugar on top does not overwhelm. I’ve added a small amount of cinnamon to the muffin batter itself, which I found added to the overall flavor of these little muffins.
- Butter added in place of shortening. This is an older recipe, so naturally it called for shortening. I generally do not like to bake with this product personally, so I switched this item to softened butter instead.
- Oat milk used in place of regular milk. We never have regular cow’s milk in our household, mostly due to digestive reasons. But, we always have almond or oat milk on hand. I am usually hesitant to make this substitution, as the protein levels amongst milks vary, but in this case it appeared to work out well.
- Additional cinnamon was added to the batter. As I stated above, I did add some cinnamon to the muffins in place of the nutmeg. I LOVE cinnamon, so it was an easy choice to add this warming flavor in two places of this recipe.
This year has been one for the books. While everything is still in disarray, I hope that these cinnamon sugar breakfast puffs can bring a comforting light to your morning or afternoon. I find that enjoying something yummy alleviates just a little bit of my anxiety, and I hope that it can help you too.
Stay strong and stay safe <3
One muffin not enough?
Cinnamon Sugar Breakfast Puffs
- Preheat oven to 350°F. Grease or line a 12 portion muffin tin, set aside.
- In a mixer bowl fitted with the paddle attachment, cream together the softened unsalted butter and ½ cup granulated suagr until light and fluffy.
- Add the egg, mixing until well incorporated.
- In a small bowl, whisk together the flour, salt, baking powder, and ½ tsp ground cinnamon.
- Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry. Mix well after each addition.
- Portion batter to fill each of the prepared muffin tins, filling each about ⅔ full. Bake for 20 to 25 minutes, or until a toothpick inserted into center comes out clean.
- Combine the remaining ½ cup sugar and 1 tsp ground cinnamon. While muffins are still warm, dip the top of the muffin into the melted butter and then into the cinnamon sugar blend until coated. Serve warm.
- I used oat milk in place of regular milk.