CinnaSugar Sweet Muffins

Some flavor pairings took time to grow on me.  Like cheese and fruit.  That took 25 years.  Now I crave a creamy, salty bite with every slice of raw apple that passes over my lips.

And coffee and sweets.  That took about 28 years to come around.  A spike of sugar first thing in the morning flooded with a warm, bitter bean is now the highlight of my daily food reel.

But some pairings are universal in my opinion-  so inarguably delectable and magnificently complimentary that life would be notably less satisfying without them.

One of those elite duos is cinnamon and sugar.

As far back as I can remember, this sweetened spice has been the top selection for my dessert and breakfast desires.  Whether folded into a french toast batter or crumbled atop a pastry, little can come close to the pleasure that this combo brings me.

There is not a person, no matter their taste preferential, who could deny the warm contentment that fills their soul after sharing communal air with a baking cinnamon roll.

I remember being little and tossing a hot slice of toasted bread onto my breakfast plate before school in the mornings.  No matter how hurried I was that day, I made time for cinnamon sugar toast- even if that meant at the expense of my tousled hair, much to the dismay of my mother.

I would sit at the table and generously layer the darkest side of the toast in butter.  I’d observe the it slowly creep into every tiny hole in the surface until it melted into a clear, oily coating signaling me that I must move quickly to ensure maximum adherence of flavor.

I’d grasp the old sprinkle container that my mom had refilled with cinnamon sugar and shake rapidly, but with control, ensuring that every inch was doused in spicy dust.  Pausing momentarily to evaluate my work was necessary, as the butter would take a few moments to allow the sugar to soak into its oily surface.  And you never wanted to saturate the butter so much as to allow a layer of dry cinnamon sugar to accumulate on top.

I knew my work was done when my crispy, golden toast had been replaced with a magical, glistening brown sheen.  I’d go for the crust first, leaving behind the most perfect center bites a girl could ever dream.

And although I may be passionate about more culinary pairings now than when I was little, nothing can come between my cinnamon sugar and me.

My CinnaSugar Sweet Muffins pull me back in time to my breakfast table with melted butter and packed cinnamon sugar.  And nowadays I still seem to chose my breakfast over my coiffed hair…I guess there are preferences beyond tastes that remain stagnant over time.

Moist cinnamon sugar headed your way…

A vanilla base awaits some flour.

Tease the batter with a dash of spice.

Make each muffin glisten with love.

Then make your mouth glisten with love.

CinnaSugar Sweet Muffins

Dense and moist without the heaviness, these muffins are comforting and soothing in every possible way.  Served warm or cooled, they give just enough of a dessert presence of sweetness, but not enough to be banned from the breakfast table.


  • 1 egg yolk
  • 3/4 C unsweetened vanilla almond milk
  • 1/2 C grapeseed oil
  • 1 T apple cider vinegar
  • 2 C flour
  • 1 C sugar
  • 3 tsp baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1/2 C butter, melted and set aside
  • cinnamon sugar (2 tsp cinnamon mixed with 4 T sugar), set aside in a separate bowl


  1. Preheat oven to 400 F.  Line a cupcake pan with liners.
  2. Mix all wet ingredients in a bowl with a whisk:  yolk, almond milk, oil and cider.
  3. Sift in all the dry ingredients:  flour, sugar, powder, salt and cinnamon.  Be very careful not to overmix them in once sifted.  Cautiously fold the dry into the wet with a wooden spoon just barely until the ingredients are combined.  You will definitely have lumpy batter but that’s perfect!
  4. Scoop the batter into the liners 2/3 of the way full.
  5. Bake in preheated oven until a toothpick comes out clean, but not until the cake is completely firm.  This should take 15-17 minutes.
  6. Allow muffins to cool just enough to be able to handle them while warm.  Hold each muffin upside down and dip the muffin tops into the melted butter.  Quickly move the buttered muffin to the cinnamon sugar and dredge it thoroughly.  Be sure to gently pack the muffin into the sugar to get it in every crevice- this treat needs that extra sugar and crunch to make the perfect bite.  Enjoy!
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