French Cinnamon Muffins

Ingredients

• 250 g (2 cups)self-raising flour
• 100 g (1/2 cup)sugar
• 1 g (1/4 teaspoon)ground cinnamon
• 160 ml (2/3 cup)milk
• 76 g (1/3 cup)butter or margarine, melted and cooled
• 1egg
• 50 g (1/4 cup)sugar
• 2.5 g (1 teaspoon)ground cinnamon
• 57 g (1/4 cup)butter or margarine, melted

Instructions

1. 1

   Prepare the tin

   Heat the oven to 220°C (425°F). Grease only the bottoms of 12 regular muffin cups with shortening or cooking spray, or line them with paper cases. In a large bowl, stir together the flour, 100 g (1/2 cup) sugar and 1 g (1/4 teaspoon) cinnamon.

2. 2

   Mix the batter

   In a small bowl, mix the milk, 76 g (1/3 cup) melted butter and egg until blended. Add this to the flour mixture and stir only until the dry ingredients are moistened; the batter will still be slightly lumpy. Divide it evenly between the muffin cups, filling each about two-thirds full.

3. 3

   Bake the muffins

   Bake for 15 to 18 minutes, until golden brown. While they bake, mix 50 g (1/4 cup) sugar with 2.5 g (1 teaspoon) cinnamon in a small bowl.

4. 4

   Dip and serve

   Remove the muffins from the tin while warm. Dip their tops in 57 g (1/4 cup) melted butter, then in the cinnamon-sugar mixture. Serve warm.

What are French cinnamon muffins?

Despite their name, these are muffins in the familiar American style rather than a traditional French pastry. Their French-inspired name accompanies a simple, gently spiced bake with a buttery cinnamon-sugar finish.

The method keeps the crumb tender by stirring the batter only until the flour is moistened. Dipping the warm tops adds a crisp, sweet coating without complicating the bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 3g protein, 29g carbs, 10g fat.

The flour and sugar provide most of the carbohydrates, while the butter or margarine contributes much of the fat; the egg and milk provide some protein. Pair a muffin with yoghurt or fruit to add variety and make the serving more sustaining.

The flour and spice

Self-raising flour: it provides the raising agent, so there is no separate baking powder in the ingredient list. Measure it carefully for a light result.

Cinnamon: a small amount flavours the batter, while a larger amount goes into the coating. Mixing the coating while the muffins bake means it is ready when they come out.

Mix for a tender crumb

Wet ingredients: blend the milk, cooled melted butter and egg before adding them to the flour mixture. Cooling the butter helps keep it from warming the egg mixture excessively.

Final stirring: stop once no dry patches of flour remain, even if the batter looks lumpy. A smooth, heavily mixed batter can make the muffins dense.

Watch the bake

Oven heat: start with the oven fully heated to 220°C (425°F), as the relatively hot temperature helps the muffins rise and brown. Greasing only the bottoms or using paper cases follows the original method.

Doneness: begin checking at 15 minutes and bake up to 18 minutes, until the tops are golden brown. The exact time can vary with the tin and oven.

Coat while warm

Butter dip: remove the muffins from their cups while they are warm, then dip just the tops into melted butter. This gives the sugar coating something to cling to.

Cinnamon sugar: dip the buttered tops into the prepared mixture and serve promptly. The coating is at its most inviting while the muffins are still warm.

Serving ideas

Serve these muffins warm with tea or coffee, or add fruit and yoghurt for a more substantial breakfast. Their sweet topping also makes them an easy addition to a brunch spread.

For evenly filled cases, the recipe suggests using a spring-handled number 20 or 24 ice-cream scoop. It also notes filling the cases three-quarters full with this approach for rounded tops.

Recipe notes & tips

• Let the melted butter for the batter cool before mixing it with the egg.
• Stir only until the flour is moistened; a few lumps are expected.
• Divide the batter evenly so the muffins bake at a similar rate.
• Mix the cinnamon sugar while the muffins are in the oven.
• Dip the tops while the muffins are warm so the coating adheres.
• Use a spring-handled number 20 or 24 scoop for rounded muffin tops.

Variations

• Use margarine: choose it in place of butter in both parts of the recipe.
• Boost the cinnamon: add a little more to the sugar coating for a stronger spice flavour.
• Add citrus: stir finely grated orange zest into the batter for a fragrant note.
• Serve with fruit: offer berries or sliced apple alongside the warm muffins.
• Make smaller muffins: divide the batter among smaller cases and check them earlier.

Common mistakes to avoid

• Overmixing the batter: stop when the dry ingredients are moistened to help keep the crumb tender.
• Using hot melted butter: cool the butter for the batter before combining it with the egg.
• Filling the cases unevenly: divide the batter consistently so the muffins finish baking together.
• Dipping cold muffins: coat them while warm so the butter and cinnamon sugar cling.
• Baking too long: check from 15 minutes and remove the muffins when golden brown.

How to store

Store cooled muffins in an airtight container at room temperature for up to 2 days. Warm briefly in the oven or microwave before serving; the cinnamon-sugar coating may soften during storage.

Frequently asked questions