Cinnamon Muffins with a buttery, dense, cake-like texture that mimics an old-fashioned donut, and a thick, sparkly layer of cinnamon-sugar on top.
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2/3 cup (about 11 tablespoons) room temperature, unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted in a small bowl
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Preheat the oven to 350°F. Line a standard-sized muffin tin with muffin liners and lightly spritz with nonstick cooking spray.
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In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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In a large bowl, combine the butter and the sugar and mix on medium-high speed using a handheld mixer for 3-4 minutes, or until the mixture is light and fluffy. You could also use a stand mixer fitted with a paddle attachment.
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Add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the vanilla and mix once more.
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Mixing on low, alternate adding the dry ingredients and the milk in three additions. Then, scrape down the sides of the bowl and mix once more.
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Fill the muffin cups two-thirds of the way full and bake for 25 minutes, or until the center of the muffins spring back ever so slightly when gently poked.
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While the muffins are baking, combine the sugar and cinnamon for the topping in a small bowl, and set aside.
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Once cool enough to handle, dip the top of the muffin in the melted butter and then dip it into the cinnamon-sugar and swirl until well-coated. Serve and enjoy.