Cinnamon Sugar Muffins (3-Ingredient Recipe)

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Cinnamon Sugar Muffins (3-Ingredient Recipe)

Description:

These quick and easy cinnamon sugar muffins are the perfect breakfast or snack. With only three simple ingredients, they are fluffy on the inside and have a sweet cinnamon-sugar crust on the outside. Ideal for busy mornings when you want something tasty and filling, these muffins are sure to become a regular part of your breakfast rotation.

Ingredients:

  • 1 can (16 oz) refrigerated biscuit dough (or any ready-to-bake biscuit dough)

  • 1/4 cup sugar

  • 1 tablespoon cinnamon (or to taste)

  • 2 tablespoons melted butter (optional for extra flavor)

Preparation:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

  2. Prepare the cinnamon sugar by combining the sugar and cinnamon in a small bowl. Set aside.

  3. Cut the biscuit dough into quarters or small pieces, depending on how large you want each muffin to be.

  4. Roll each piece of dough into a ball. You can lightly coat each ball with the cinnamon sugar mixture by rolling them in the bowl.

  5. Place the coated dough balls into the muffin tin, stacking them up if necessary.

  6. Brush the tops of the muffins with melted butter (optional) for extra richness.

  7. Bake for 10-12 minutes or until golden brown and puffed up. Once baked, sprinkle a little more cinnamon sugar on top if desired.

  8. Let the muffins cool for a couple of minutes before serving.

Serving Suggestions:

  • Enjoy these muffins on their own for a quick breakfast or with a side of fresh fruit.

  • Pair with a hot cup of coffee or tea for a perfect morning treat.

Notes:

  • If you want a slightly different flavor, you can add a pinch of nutmeg to the cinnamon sugar mix.

  • Use butter or oil to grease the muffin tin to prevent the muffins from sticking.

  • These muffins can be served warm or at room temperature.

Tips:

  • Storage: These muffins are best enjoyed fresh, but they can be stored in an airtight container for 2-3 days. You can also freeze them for up to a month.

  • Vegan Option: For a dairy-free version, use plant-based butter and a dairy-free biscuit dough.

Servings:

This recipe makes 8-10 muffins depending on the size of the dough balls.

Nutritional Info (per muffin):

  • Calories: ~150-180

  • Protein: 2g

  • Carbs: 25g

  • Fat: 7g

  • Fiber: 1g

Benefits:

  • Quick and Easy: With just 3 ingredients, this recipe is fast to make, perfect for busy mornings.

  • Customizable: You can adjust the level of sweetness and spice to your liking. You can also add a sprinkle of nuts or chocolate chips if desired.

  • Portable: These muffins are easy to pack for breakfast on the go.

Q/A:

  • Q: Can I use homemade biscuit dough instead of canned? A: Yes, homemade biscuit dough will work perfectly in this recipe as well. Just ensure it’s soft and easy to form into balls.

  • Q: How can I make these muffins less sweet? A: You can reduce the amount of sugar in the cinnamon sugar mixture or skip the butter brushing step to cut back on sweetness.

  • Q: Can I make these ahead of time? A: Yes! You can prepare the dough balls and store them in the fridge for up to 24 hours before baking. You can also bake them the night before and warm them up in the microwave or oven in the morning.

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