When I was little, my favorite donut was the ones covered in cinnamon and sugar. I’m not entirely sure why but I just thought they were the most delicious. I’m sure I got cinnamon and sugar all over the house when I was enjoying one of them. To this day, I still love them from time to time, although certainly not as often as I did as a child.
I woke up yesterday morning and had the urge to bake something, so I thought I’d recreate some cinnamon-sugar fueled memories. Alex and I had to meet with our wedding coordinator later in the morning, so I figured Alex might like this as his breakfast.
I’m sure you could sub whole wheat flour for half of the all purpose flour, but I didn’t have any on hand. Let me know what you think!
- 1½ c. all purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. cinnamon
- ½ c. sugar
- ⅓ c. water
- ½ c. butter
- 1 egg
- Preheat the oven to 350
- Mix all of the dry ingredients in a large bowl.
- Melt the butter
- Stir in the butter, egg, and water.
- Drop in by ¼ cup scoops into muffin liners.
- Bake at 350 for about 25 minutes, or until just brown on the edges.
I think these muffins are delicious just like that, but if you want a little extra sweetness, you can add a little cinnamon crumble at the top. Just combine 1/2 cup sugar with 2 tbsp melted butter and 1/2 tsp of cinnamon and then sprinkle it on top the second you take the muffins out. Mmmm. So delicious.
After I nibbled on one of these muffins, Alex and I had a meeting with our wedding coordinator to go over the venue details and all of that fun stuff. There certainly are a lot of details. But it was fun getting to talk through the big day! There are so many things to finalize and this week is going to be kind of crazy with work stuff, so I’m crossing my fingers that I can kick my cold to the curb. I’ve been drinking quite a bit of orange juice lately, hoping the vitamin C boost will help! I can’t even count the number of tissues I’ve been through. At least I’ve got cinnamon sugar muffins!