Cinnamon Sugar Puff Muffins

Cinnamon Sugar Puff Muffins


  • Cinnamon Sugar Puff Muffins
  • These muffins start out very ordinary and are quickly elevated to deliciousness after a dunk in melted butter and a roll in cinnamon sugar. I got the recipe from the Pioneer Woman and added vanilla to the batter because vanilla always makes everything better. They are very moist because of the solid shortening in them and even keep a day or two but it's best to eat them right after you finish making them when they are nice and toasty warm.
  • Makes 16
  • 1 cup sugar
  • 2/3 cups solid shortening (Crisco)
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 cup milk
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ cup sugar for cinnamon sugar mixture
  • 3 teaspoons cinnamon
  • 2 sticks butter, melted


Preheat oven to 350 degrees. Lightly grease 16 muffin cups.

In a mixing bowl, add sugar and shortening and mix until well combined. Add eggs and vanilla and mix well until light and fluffy.

In a bowl add flour, baking powder, salt, and nutmeg. Alternately add flour and milk to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake for 20-25 minutes or until golden and a toothpick comes out with a few crumbs.

In a plastic container (ideally 5x4 inches), melt 2 sticks butter. In a separate bowl combine 1/2 cup sugar and cinnamon and mix well. Dip entire muffin in melted butter and then coat with cinnamon-sugar mixture.



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