Name: Whole Wheat Cinnamon Sugar Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 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

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These easy cinnamon sugar muffins are a classic family favorite–and this version get a makeover using white whole wheat flour.

Cinnamon Sugar Muffins

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”.

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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.

You might also like: Fudgy Chocolate Zucchini Bread

I hope you and your family enjoy these “cinnamon sugar donut muffins” as much as we do!

Whole Wheat Cinnamon Sugar Muffins

Yield: 9

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These cinnamon sugar muffins are a classic family favorite--and this version get a makeover using white whole wheat flour.

Ingredients

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

Coating

1/4 cup butter, 1/2 stick
1/3 cup granulated sugar
1 1/2 teaspoons cinnamon

Instructions

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.