These easy cinnamon sugar muffins are a classic family favorite–and this version get a makeover using white whole wheat flour.
If a muffin and a cinnamon-sugar donut had a love child, this would be it!
In fact, I’ve seen these referred to as “donut muffins”.
My mom called them Paris Puffins, which I found deliciously exotic-sounding as a child. 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 cinnamon sugar muffins feel like home to me.
That being said, I took my mom’s cinnamon muffin 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 these “cinnamon sugar donut muffins” as much as we do!
Whole Wheat Cinnamon Sugar Muffins
These cinnamon sugar muffins are a classic family favorite--and this version get a makeover using white whole wheat flour.
- 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 carefully in butter to coat all sides, 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.
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Nutrition Information:Yield: 9 servings Serving Size: 1 muffin
Amount Per Serving: Calories: 223Cholesterol: 45mgSodium: 192mgCarbohydrates: 30gFiber: 5gSugar: 14gProtein: 4g