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Cinnamon Muffins Recipe (VIDEO)

Light and fluffy Cinnamon Muffins are fresh from the oven in just 25 minutes. This easy cinnamon breakfast muffin recipe is rolled in cinnamon sugar just like Churros and makes a cozy breakfast or light dessert.

Cinnamon muffins coated in cinnamon sugar on a wire rack, with one muffin on its side with a bite missing.

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If you love easy holiday baking ideas like Cinnamon Rolls and Cranberry Bread, you need to try these perfect cinnamon breakfast muffins! They feel so special and warm during the holidays and colder months.

Easy Cinnamon Muffins Video

Watch Natasha make these rustic, sweet, and crunchy cinnamon sugar muffins. Here’s why you’ll love this easy muffin recipe:

  • Quick and Easy – Basic ingredients, one bowl, and a short baking time mean you can easily whip up a batch of these homemade muffins on a weekend morning.
  • Deliciously Spiced – My cinnamon muffins recipe is filled with the warming flavors of cinnamon and nutmeg, with a touch of buttery sugar crunch.
  • Versatile – These muffins are great for breakfast and just as good as a sweet afternoon pick-me-up with coffee or tea.

French Breakfast Muffins

These cinnamon muffins are seriously tasty and always disappear fast. We made four batches in two days and they got rave reviews all around. This muffin recipe also happens to be ridiculously easy. I can almost guarantee that you’ll be baking up a storm, too.

I roll the freshly baked cinnamon muffins generously in cinnamon sugar after a light dip in melted butter. Can I just say: Wowza! These have all the satisfying, sugary crunch of biting into a cinnamon sugar donut (or even a Snickerdoodle Cookie), only in muffin form. 

Ingredients

These fluffy and soft cinnamon muffins come together with only a handful of pantry ingredients. Be sure to refer to the recipe card for the full ingredient amounts.

  • Flour – I made this recipe using regular all-purpose flour.
  • Sugar – You’ll need regular granulated sugar for the muffin batter as well as the cinnamon sugar topping.
  • Baking powder and salt – baking powder is the leavening that helps the muffins bake up light and fluffy, while salt balances the sweetness.
  • Nutmeg – Ground nutmeg compliments the cinnamon and really rounds out the flavors. If you’d prefer to use cinnamon instead, go right ahead.
  • Butter – I prefer to bake with unsalted butter, so I can control the amount of salt.
  • Egg and Milk – make sure egg is at room temperature and milk is warm.
  • Cinnamon Sugar – combine granulated sugar and ground cinnamon for dipping the muffins.

Pro Tip: If you forgot to bring the egg to room temperature, set it in a bowl of warm water for 5 minutes to take the chill off.

The ingredients for homemade cinnamon muffins with cinnamon sugar coating.

Pro Tip: Use the spoon-and-level method when measuring dry ingredients like flour. Spoon the flour from the bag into the measuring cup and then level it off with a knife (instead of scooping directly from the bag). Too much flour can lead to muffins that are dense and chewy.

How to Make Cinnamon Muffins

All it takes is one bowl and 25 minutes to make these perfectly moist and tender cinnamon muffins. While your oven preheats, get started on the batter:

  1. Dry ingredients – whisk together the flour, sugar, and the rest of the dry ingredients.
  2. Add wet ingredients – add the warm milk, beaten egg, and melted butter. Give the batter a stir to combine, but don’t overmix. The batter should be lumpy.
  3. Bake – Divide the batter evenly between the wells of a greased muffin pan, about ⅓ full. An ice cream scoop is helpful here. Finally, bake the muffins at 350ºF for about 20 minutes, or until the edges are golden and the muffins are set in the middle.
Photo collage showing the process for making homemade cinnamon muffins.

Pro Tip: You can grease a non-stick muffin pan with butter or cooking spray, or you can line the muffin pan with cupcake liners if you prefer.

For the Cinnamon Sugar Topping

The final touch on these tasty cinnamon muffins is a crunchy, buttery sugar and spice topping. Coating the muffins is a super simple process:

  1. Prep the topping – stir together sugar and cinnamon in a small bowl. In a separate bowl, melt the last of the butter in the microwave.
  2. Dip and roll – One at a time, dip the tops of the muffins briefly in melted butter, then dip or roll the tops generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well for a bit of extra, all-around crunch. Afterward, set them on a wire rack to cool.
Side by side photos showing how to dip the warm muffin tops in butter, then in cinnamon sugar.

Common Questions

What makes these muffins light and fluffy?

The room-temperature eggs, melted butter, and warm milk in this recipe contribute to a smooth batter that bakes up light and fluffy in the oven. Also, make sure you don’t add too much flour or overbake.

Why did my muffins fall flat?

This could be caused by an ingredient that wasn’t measured correctly. Too much baking powder, for example, can cause the muffins to puff up temporarily and then fall flat. Be mindful and measure accurately.

Can I double the recipe?

Absolutely. This cinnamon muffin recipe makes enough batter to fill a 12-count muffin tin, but feel free to scale up or down as needed.

Two cinnamon muffins stacked on top of one another on a wire rack.

Variations

This cinnamon muffins recipe is basic in the best possible way. But if you want to change things up with different flavors or easy add-ins, here are some ideas:

  • Apples – Stir in diced apples to make easy apple cinnamon muffins.
  • Berries – Add in blueberries, chopped strawberries, or raspberries.
  • Chocolate Chips – Add a handful of semi-sweet chocolate chips to the batter for spiced chocolate chip muffins.
  • Chopped Nuts – Stir in crushed or chopped pecans or walnuts.
  • Pumpkin Spice – Give these cinnamon muffins a fall twist and trade nutmeg and cinnamon for pumpkin spice.

What to Serve with Cinnamon Muffins

These spiced cinnamon muffins are a delicious breakfast treat that doubles as a dessert. They pair wonderfully with a hot cup of coffee in the morning, Hot Chocolate, Apple Cider, or with a cozy mug of tea. 

Homemade muffins are a great addition to a breakfast or brunch spread. Serve them alongside Air Fryer Bacon, Poached Eggs, and Crispy Hash Browns

serving cinnamon muffin on a wire rack

Make-Ahead

Although these muffins are best enjoyed freshly baked, leftover muffins do keep well:

  • To Store: Your fresh cinnamon muffins can be stored airtight at room temperature for up to 3 days. You can also keep them in the fridge for up to 1 week. I like to line the container with paper towels to help absorb excess moisture and keep the muffins from getting soggy.
  • Freezing: These muffins can be frozen. After they’ve cooled completely, store them airtight and freeze them for up to 1-2 months. Defrost the muffins at room temperature, or in the fridge then microwave 30 seconds to soften them up.

We can’t wait for you to sink your teeth into these soft and fluffy cinnamon muffins. They’re the perfect sweet snack to cozy up with in sweater weather. You’re going to love them!

More Easy Muffin Recipes

Muffins are a treat for breakfast and double as a dessert. If you’re looking in the mood for muffins, try these other classic muffin recipes: 

Easy Cinnamon Muffins Recipe

4.94 from 32 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Cinnamon sugar coated cinnamon muffins on a wire rack.

These easy Cinnamon Muffins are filled with warm spice and dipped in cinnamon sugar for an irresistible, sugary crunch. Fresh from the oven in just 25 minutes!

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6-$8
Keyword: Breakfast Muffins, cinnamon muffins
Cuisine: American
Course: Breakfast, Brunch, Dessert
Calories: 188
Servings: 12 muffins

Ingredients

For the Muffins

  • 1 ½ cup all purpose flour
  • ½ cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 5 Tbsp unsalted butter, melted, plus more to grease the pan
  • 1 egg, room temperature, lightly beaten with a fork
  • ½ cup warm milk, low fat or whole milk

For the Cinnamon Sugar Coating

Instructions

  1. Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.

  2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.

  3. Add warm milk, lightly beaten egg, and 5 Tbsp melted butter and stir until combined but still lumpy (DON'T over mix).

  4. Divide the batter into your prepared pan using a spoon or ice cream scoop. Each cup will be about 1/3 full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.

  5. For the topping, In a small bowl, mix together 1/3 cup of sugar with cinnamon. In a second small bowl, melt your remaining 3 Tbsp butter.

  6. Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.

Nutrition Facts
Easy Cinnamon Muffins Recipe
Amount Per Serving
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 109mg5%
Potassium 89mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 263IU5%
Vitamin C 0.03mg0%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Sharina
    December 3, 2022

    The video is so helpful, I’m glad you included it Natasha. Cinnamon muffins are so easy to make, so delicious and satisfying. Must-try!

    Reply

    • Natashas Kitchen
      December 3, 2022

      I’m so glad the video is helpful! We enjoy making them for you all! Thank you for your wonderful recipe feedback!

      Reply

  • NatashasKitchen.com
    December 2, 2022

    That’s great, Erin! I hope he loves them!

    Reply

  • Carol Jackler
    December 2, 2022

    Thank you, Natasha! We’ve been looking for something different for breakfast. Sounds delicious!
    I have a whole folder of your recipes now and they never fail.
    When is your cookbook coming out?

    Reply

    • Natashas Kitchen
      December 2, 2022

      I hope you love this muffin recipe, Carol! My book will be out Fall of 2023!! We’re so excited!

      Reply

  • Kara
    December 2, 2022

    These muffins are scary delicious! I love the touch of nutmeg!

    Reply

    • NatashasKitchen.com
      December 2, 2022

      Wonderful to hear! I’m glad you enjoyed them.

      Reply

  • Anna
    July 10, 2022

    Absolutely delicious!! Every recipe of yours that I’ve tried has been a big hit!! Thanks so much for sharing your delicious recipes. We love them!!

    Reply

    • NatashasKitchen.com
      July 11, 2022

      You’re very welcome, Anna! I appreciate the wonderful review. So glad you enjoyed my recipe.

      Reply

  • Cari White
    April 22, 2022

    I am trying to use up my self-rising flour. Is there a way I can use it in this recipe if I take out the baking powder or do I really need to just use all purpose flour? Thank you

    Reply

    • Natashas Kitchen
      April 23, 2022

      Hi Cari, it’s best to make the recipe as written to avoid hindering the recipe results. I haven’t tried that substitution and believe we found the perfect balance here. If you do try self-rising I’d love to know how that works. I imagine to substitute self-rising flour for all-purpose flour, you will need to omit the baking powder and reduce the amount of salt in the original recipe.

      Reply

  • Rebecca Hasse
    March 3, 2022

    Simple, but delicious! My husband had 3 of them right away haha! Mine made 10 muffins. I had to substitute baking soda for baking powder (I know they are not interchangable, but I figured I would just try anyway). They turned out a little funny-looking, but it didn’t affect the taste. The nutmeg smelled wonderful while they were baking. Next time, I will make sure I have the correct leavening!

    Reply

    • NatashasKitchen.com
      March 4, 2022

      Great! I’m happy to hear that. Thank you for sharing your experience and thank you for the excellent review.

      Reply

  • Anna Marie
    January 23, 2022

    Very nice recipe. Thank you so much Natasha! You have the best recipes & I love that you also share your Mom’s recipes!

    Reply

    • Natasha's Kitchen
      January 23, 2022

      Aaaw thank you so much for your kind words and yes, mom’s recipes are always the best!

      Reply

  • Sunnyone
    September 13, 2021

    I make these muffins all the time. My husband begs me to make them. We both love the subtle flavor the nutmeg gives the muffin. I only get six muffins from the batter and would like to know if I could double the recipe. What do you think?

    Reply

    • Natasha's Kitchen
      September 14, 2021

      Hi there, nice to know that you always make this for your husband. I think doubling the recipe will work just fine.

      Reply

  • Rita B
    September 21, 2019

    The best muffins I have ever made!!
    Thank you Natasha
    I love your recipies !!

    Reply

    • Natashas Kitchen
      September 21, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Rita!

      Reply

  • Alma Lopes
    April 12, 2018

    I have to bring a breakfast dish to my church. Be there by 9. If I make these muffins the night before, will they keep?

    Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Alma, I do think these taste their very best fresh or the same day they are made. If needed, it would be best to warm them again just before serving.

      Reply

  • Jill
    April 8, 2018

    I made these a day ahead for a church function and found them to be dry this morning. My husband warned his in the microwave for 10 seconds and said they tasted much better. I think these may be a bake and eat the same day muffin.

    Reply

    • Natasha
      natashaskitchen
      April 8, 2018

      Hi Jill, these are definitely best eaten fresh similar to how donuts are and also made better by warming 10 seconds.

      Reply

  • Luda tolo
    March 30, 2018

    What kind of Canadian flour do you use or buy? where do you buy it

    Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Hi Luda, I have purchased it from Cash and Carry. I don’t have any on hand so I’m not sure what brand it was.

      Reply

      • Marie Czarnecki
        April 6, 2019

        How about AMAZON????

        Reply

    • Marie Czarnecki
      April 6, 2019

      Try AMAZON, they have almost everything….

      Reply

      • Abishag
        May 20, 2021

        What type of sugar is used? Is it powdered, granulated or brown?

        Reply

        • Natashas Kitchen
          May 20, 2021

          Hi Abishag, we have it linked in the recipe. We used regular granulated sugar for the muffins and the topping. YOu can find it linked in the recipe and HERE.

          Reply

  • Laura
    March 28, 2018

    It looks like you use silicone muffin cups…do they work well? Are they hard to clean?

    Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Laura, those are pretty easy to clean. Silicone muffin cups are non stick so they wash off quick. I usually throw them on the top rack in the dishwasher.

      Reply

  • P.S.
    September 9, 2017

    I added cinnamon and cloves to give it the Autumn compliment!

    Reply

    • Natasha's Kitchen
      September 9, 2017

      Yes, great suggestion! Thanks for sharing 🙂

      Reply

  • LeeAnn
    July 25, 2017

    Is there any chance you could include the nutritional breakdown on these muffins as well as on all your recipes?

    Reply

    • Natasha's Kitchen
      July 25, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you LeeAnn!

      Reply

  • Ginka
    June 10, 2017

    Hi, Natasha, just made the muffins, mine came out 9 so for the coating I used less sugar and cinnamon. Such a good idea this topping, I will use it from now on when making muffins! God bless!

    Reply

    • Natasha's Kitchen
      June 10, 2017

      I’m happy you love the recipe Ginka! Thanks for sharing your review! God Bless 🙂

      Reply

  • Tzivia
    October 20, 2016

    2 time making these muffins my sissy took a bite of one and was totally hooked will definitely be making these babies and 3 time Natasha darlin thanx tons for all your awesome yummy delish recipes girl you’ve saved me lots of money and time

    Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      I’m so glad you like them! 🙂

      Reply

  • Angelika
    September 26, 2016

    Amazing!!! You never let me down! Good of bless you and your incredible skills! Planning to do these today with a raspberry filling inside! Thank you so much for all the great recipes!

    Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      That’s just awesome Angelika!! Thank you for sharing your wonderful review 😁.

      Reply

  • Tzivia
    June 28, 2016

    Natasha made these only moments ago only needed the six count not twelve had a late breakfast today so this is like my snack lunch gonna have a peach soon with my muffin cuz am eating one right now and omg wow they came out really way good bakery style only ten times lots better since I made em myself and wow these r soooooo yummm scrumptious and totally melt in your mouth having a cuppa hazelnut joe aka coffee lmao muffins and coffee what could be better lol sweetheart am definitely making these again ur recipes have been such a health and time saver not to mention lotsa fun and cool this is the bestest site ever look forward to lots more recipes cheers

    Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Tzivia, thank you 😁, I always enjoy reading your comments.

      Reply

      • Tzivia
        June 28, 2016

        Ur welcome Natasha sweetheart anytime gurl u totally rock gnite cheers

        Reply

  • Tzivia
    June 27, 2016

    Hiya plan to make these tomorrow or Wednesday the latest just to double check Natasha these call for a 12 count right and with the milk is it supposed to be heated first or just left warm to room temperature and was whole milk used these look really way good and soool very breakfasty must try also do I need liners or can I just spray the muffin tins and it’ll come out a ok thanx @ always darlin such awesome yuummm recipes nitey nite and cheers

    Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Hi Tzivia, yes a 12-count muffin tin (sorry I totally didn’t specify that – fixed!) :). They come out easier with the liners but it should work ok to just spray the muffin tins. I hope you enjoy these!

      Reply

      • Tzivia
        June 28, 2016

        Morning cool ok 12 count perfect awesome sauce so either way I can make the muffins with the liners or w/o I’ll let ya know the outcome thanx tons luv have a gr8 blessed day peace

        Reply

  • Mariana
    April 9, 2016

    🙂 I found a typo:
    & ¼ tsp.
    its prob supposed to be
    & ¼ tsp NUTMEG.

    Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      You’re absolutely right! I don’t know how that disappeared from the print friendly. Thank you so much for pointing that out! 🙂

      Reply

  • Ursula
    July 23, 2015

    I just had to take the time to THANK you for your website! I have absolute trust in each and every recipe you post – it’s always a hit. All my friends and family commend me for being a wonderful baker/cook all the while the credit should go directly your way. I’ve been a fan of yours for quite a while now, never took the time to comment and thought today is the day… Just popped these into the oven (made it with whole weat flour and butterrmilk, hope it turns out okay!)

    Keep doing your thing, it’s wonderful!

    Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      Thank you so much for your wonderful comment. I feel even more inspired now! Let me know how the muffins taste with the whole wheat flour. I’m so curious!

      Reply

  • Angelika
    May 8, 2015

    Want to try this. Is there a substitute for nutmeg?

    Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      It just ads a little extra flavor. You can leave it out if you don’t have it. Cinnamon might work well instead.

      Reply

  • ira
    October 12, 2013

    Hi Natasha,
    I’ve heard that if you use extra virgin olive oil that is light and ok for baking, it makes the muffins more moist…. and is a healthier option than butter. I am making these right now for breakfast tomorrow morning…just as your recipe says, and I added chocolate chips to them since I dont have nutmeg on hand. I just remember someone telling me that, so I just wanted to know what you think.
    Thanks

    Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      I haven’t tried with these muffins but it proved to be very true for my cherry surprise cupcakes. They were super dense the next day after refrigeration when I used butter, but still light and fluffy when I used extra light olive oil (from Costco). It just might work for this one too. Please let me know what you thought!

      Reply

  • Maria - Feedingmyboyfriend.com
    October 7, 2013

    Thank you for such a wonderful recipe! You have a wonderful website! I hope you don’t mind I adapted this recipe for use on my own blog! They are super delicious!!
    http://www.feedingmyboyfriend.com/blog/breakfast-muffins

    Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I think that is awesome! Thank you! I looked at your blog and had to smile, feeding my hungry boyfriend because if I don’t he will starve. LOL

      Reply

  • Inna
    August 23, 2013

    mine turned out pretty dry!!! Did I do something wrong or are they supposed to be not soft? Ive made blueberry muffins several times with sour cream instead of milk and they were super moist and soft, unlike these. maybe I overmixed the batter?

    Reply

    • Natasha
      natashaskitchen
      August 24, 2013

      It may be that you overmixed. Also, what kind of flour were you using? All-purpose? Canadian?

      Reply

      • Inna
        August 25, 2013

        I used Gold Medal organic all purpose(Unbleached enriched&presifted) flour!

        Reply

        • Natasha
          natashaskitchen
          August 25, 2013

          That sounds like a good choice of flour. It may have just been overmixed. Also, these are best and softest the same day they are made. Did you think they were stiff the same day?

          Reply

          • Inna
            August 26, 2013

            yeah, they actually tasted better the next day lol!:) softer! cuz they were in a plate covered with a plastic wrap! Have you ever tried making muffins with sour cream instead of milk! U should if you haven’t!! they turn out super moist!

          • Natasha
            natashaskitchen
            August 26, 2013

            I’ll definitely try it next time. Thanks for the tip! 🙂

  • Inna
    August 15, 2013

    o my goodness these look good and wow so easy to make, I always have the ingredients for these, except the nutmeg, I dont even kno what it is, do you really need it in this recipe, or can I substitute it with something else? also do you use big muffing cups or the smaller ones cuz I have the smaller cups size muffin pan I believe 12 ! do you fill the ice cream scoop all the way? n if i use the paper liners do I still have to spray them , i never did that before, I thought u only need to spray if u don use paper liners?

    Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      You don’t have to spray paper liners. Omit the nutmeg if you don’t have it. I used the standard cupcake size.

      Reply

  • Olga
    February 23, 2013

    Hi Natasha, have you tried using margarine instead of butter for inside of muffins?

    Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      I haven’t; I’m a little afraid of that ingredient! :-/ I think butter is a healthier option, but I really haven’t tested it.

      Reply

  • vita
    November 19, 2012

    So easy to make…Thanks for the recipe…My husband not a fan of muffins but he couldn’t stop eating these …i added a spoon of cream cheese mixed together with sweet condensed milk on top on some of them and then baked

    Reply

    • Natasha
      natashaskitchen
      November 19, 2012

      You are welcome Vita 🙂

      Reply

  • Ruta
    November 14, 2012

    oh these are so beautiful!!!! I can’t wait to treat myself and my housemates this weekend for breakfast!! thank you for the recipe!

    Reply

    • Natasha
      natashaskitchen
      November 14, 2012

      You are welcome Ruta 🙂

      Reply

  • YanaP
    November 13, 2012

    Thank you for this recipe! I made it without the nutmeg and they were delicious! My husband loved them. In one batch I added chocolate chips. =)
    Also, just a suggestion to the person that said they were “too much butter” I used unsalted butter and they were GREAT. Quick and easy; a keeper!

    Reply

    • Natasha
      natashaskitchen
      November 13, 2012

      You are welcome Yana and thanks for the tip 🙂

      Reply

  • YanaP
    November 11, 2012

    Hello. Do i have to use nutmeg? Thank you! ( i don’t have any on hand and wanted to make these) .

    Reply

    • Natasha
      natashaskitchen
      November 11, 2012

      I think I forgot to use it last time and it turned out great 🙂

      Reply

  • Erica (@Cannella_Vita)
    October 28, 2012

    These look absolutely delicious! Sometimes the simplest recipes really are the best!

    Reply

    • Natasha
      natashaskitchen
      October 28, 2012

      I definitely agree with you on that one 🙂

      Reply

  • megan
    October 24, 2012

    hey natasha, i just tried making this recipe and realize(once my muffins were already in the oven of course) that i didn’t add the salt! in your ingredients its says you need salt but when you give the directions to add all the dry ingredients i think you forgot to mention to add 1/2tsp salt.

    Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      Oh snap. Sorry!! I’ll fix that ASAP! It should still turn out great. Let me know what you thought.

      Reply

      • megan
        October 24, 2012

        They turned out pretty good! even without salt 🙂

        Reply

        • Natasha
          natashaskitchen
          October 25, 2012

          Yesss! Thanks again for bringing it to my attention.

          Reply

  • Kukla
    October 22, 2012

    They looked so delicious, but to be honest, they tasted a little too much like butter! Maybe I’m just weird, not a favorite. Love your other recipes though.

    Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      Maybe it’s because they are dipped in butter? 😉 I think I have a weakness for real butter.

      Reply

  • Veronica
    October 20, 2012

    Muffiny-that’s funny! And I’ve never heard of it so you could have totally made it up for all I knew! 🙂 These remind me of the doughnut muffins I’ve been seeing everywhere–I wonder if it’s the same recipe. Do they kinda remind you of eating a cake doughnut? They look so good!

    Reply

    • Natasha
      natashaskitchen
      October 20, 2012

      Haha thanks Veronica. I was trying to use it another way but then I looked it up and found that definition and liked it more. Lol

      Reply

  • Suzie
    October 19, 2012

    Hi Natasha, these muffins look mighty tasty! I love the silicone muffin cups…I have not seen them before. What a great idea. I just wanted to say thank you for participating in Veronica’s fundraiser for myself. I really, really appreciate your help and I look forward to getting to know you! xoxo

    Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      You’re so welcome 🙂 I hope the fundraiser is a huge success and that it is a blessing to you.

      Reply

  • Olviya@servingsisters.com
    October 19, 2012

    I am a repeated offender of committing muffins;) love anything baked and dipped in sugar! Will be making these soon;)

    Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      Let me know how they turn out 🙂

      Reply

  • Dena
    October 19, 2012

    YUM!

    Reply

  • Roxanne
    October 19, 2012

    Wow I could see these being a big hit in our house! Thanks Natash!

    Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      Hope you and your household love them 😉

      Reply

  • alana
    October 18, 2012

    This are delish:))))

    Reply

  • Marina
    October 18, 2012

    These look wonderful! Will be trying them in the near future… Like, tomorrow.

    Reply

    • Natasha
      natashaskitchen
      October 18, 2012

      Your future is very near Marina 😀

      Reply

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