Usually when I do a Pinterest review, there’s only one blog as the source. However, I just happened to pin two recipes on my desserts to try board for the exact same thing, but from different blogs. The two pins are this one and this one. I followed both pins back to the original blogs posts. The first pin led me back to Shugary Sweets and the second to The Pioneer Woman Cooks.
Aimee at Shugary Sweets calls these muffins cinnamon breakfast muffins and Ree at the Pioneer Woman Cooks calls them French breakfast puffs. I am calling them cinnamon sugar muffins because that’s what they are: muffins dipped in cinnamon sugar. I read through both Aimee’s and Ree’s posts about the muffins and their recipes are nearly identical. Aimee uses mini muffin pans, but Ree at The Pioneer Woman Cooks had more photos to go along with the recipe and more commentary, which is sometimes helpful so I decided to follow Ree’s instructions.
As instructed, I combined the dry ingredients in a bowl together.
Then, I combined the sugar and butter and creamed it.
Next, I added the eggs to the sugar mixture and mixed well.
Finally, I alternately added the flour mixture and milk to my sugar-egg mix.
Ree suggested using butter or cooking spray to grease the muffin tins, but I opted for some olive oil. Then I filled up the tins to 2/3 full as instructed before popping them in the oven for about 25 minutes.
The muffins were mostly golden brown at the end of the 25 minutes so I pulled them out to cool.
Then, I melted the butter and mixed up the cinnamon sugar.
This next part is where I really appreciate Ree’s extra instructions and photos. I took a muffin and rolled it around in the butter until it was well coated.
Then I rolled it around in the cinnamon sugar. This part was a bit messy, but not too bad.
I continued dipping my muffins in the butter then cinnamon sugar until they were all coated.
I really liked how these came out. They were super delicious and I can definitely see why Ree recommends eating them warm! They remind me of a cross between muffins and coffee cake. I can also see why Aimee recommends the mini muffins as opposed to the full-sized ones: I would definitely feel less guilty eating 3 mini muffins compared to one large muffin. Both Ree and Aimee mention that these freeze really well, so next time I’ll probably make a double batch and freeze half of them.
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