Cinnamon Muffins

Cinnamon Muffins

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Don’t use an electric mixer when combining wet and dry muffin ingredients. Beating will cause gluten to overdevelop, which will produce tough muffins. Mix just enough to wet the dry ingredients; a lumpy batter is the goal.

  • 2 Cups Unbleached Flour
  • 2/3 Cup Sugar
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Large Egg (Room Temperature)
  • 1 Cup Plus 2 Tablespoons Milk
  • 6 Tablespoons Unsalted Butter (Melted & Slightly Cooled)
  • 1 Teaspoon Vanilla Extract
  • Topping
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 2 Tablespoons Unsalted Butter (Melted)
  1. Preheat oven to 375 degrees.
  2. Line 12 muffin cups with paper liners. Set aside.
  3. In large-size bowl combine flour, sugar, baking powder, kosher salt, nutmeg, and cinnamon. Make a well in middle of mixture.
  4. In separate medium-size bowl combine egg, milk, butter, and vanilla. Whisk to blend. Pour into well in flour mixture. Stir until evenly blended.
  5. Divide batter evenly between lined muffin cups.
  6. Place in oven 15 minutes. Turn pan and baking another 5 minutes until golden and muffins spring back when touched.
  7. Remove from oven and transfer pan to wire rack to cool for 4 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
  8. Topping: In small-size bowl combine sugar and cinnamon. Generously brush top of each muffin with melted butter and dip into cinnamon sugar mixture.
  9. Makes 1 Dozen
  10. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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