These cinnamon sugar muffins are a classic family favorite–and this version get a makeover using white whole wheat flour.
You know those foods of your childhood that will always ALWAYS taste good to you? These cinnamon sugar muffins are one of those foods for me. If a muffin and a cinnamon-sugar donut had a love child, this is what it would be!
My mom called them Paris Puffins, which I found deliciously exotic-sounding. No matter that a quick Google search reveals that this basic recipe (and even the name) is a family favorite for a lot of other people too. As far as I’m concerned, these muffins feel like home to me.
That being said, I took my mom’s recipe and made a few little tweaks, like swapping Crisco for butter and unsweetened applesauce and all-purpose flour for white whole wheat. I also reduced the sugar in the muffin itself. Since each one is rolled in a mixture of cinnamon and sugar after baking, the batter can get away with being just lightly sweet.
I’m not suggesting that I’ve transformed these cinnamon sugar muffins into insta-health food (no doubt, they’re still a treat!) but I like making little changes where I can.
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I hope you and your family enjoy them as much as we do!
Whole Wheat Cinnamon Sugar Muffins
- 3 tablespoons unsalted butter melted
- 2 tablespoons unsweetened applesauce
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup milk
- 1 1/2 cups white whole wheat flour or regular whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup butter 1/2 stick
- 1/3 cup granulated sugar
- 1 1/2 teaspoons cinnamon
Preheat oven to 350 degrees F. Generously grease 9 compartments of a muffin tin.
n a medium bowl, mix melted butter, applesauce, sugar, eggs, and milk until combined.
In a small bowl, stir together flour, baking powder, salt, and nutmeg.
Add wet ingredients to dry and stir just until combined.
Fill compartments of muffin tin 2/3 full.
Bake for 15-18 minutes, until muffins spring back when lightly pressed.
While muffins are baking, melt butter in a shallow bowl. In a separate shallow bowl, combine sugar and cinnamon.
When muffins are done baking, remove them to a cooling rack and cool for 1 minute. Then dip each one in butter to coat and roll in cinnamon-sugar mixture.
These are best eaten the same day, but they will keep in an airtight container for 2-3 days at room temperature.