Today I was feeling like baking….obviously I was in the mood for cinnamon, because it was either cinnamon sugar coffee cake muffins or snickerdoodles….and obviously the muffins won. But be on the lookout for snickerdoodles soon!
Ready to bake?
Here’s what you need:
For the muffin:
1 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 cup vegetable oil
2/3 cup granulated white sugar
1 cup milk
For the cinnamon sugar topping, you will need:
1/4 cup butter
1/3 cup granulated white sugar
1 Tablespoon cinnamon
Here’s what you do:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
3. In a separate bowl, whisk together the oil, sugar, egg, and milk.
4. Add the flour mixture to the oil mixture, and stir until just combined. It will be a rather thick mixture.
5. Spray a 12-cup muffin tin with non-stick spray. Or you can use butter. You just don’t want it to stick. I don’t suggest using cupcake liners…save those for some cupcakes!
6. Divide the batter as evenly as you can among the muffin tins…and then lick the bowl and the spoon with the kids like I did!
7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. They will not look done, because they will not brown at all! Here is how mine looked…
8. Right away, run a butter knife around the edges to loosen them (super easy to do!)
9. Turn them upside down onto a cooling rack. What I do is I place the cooling rack upside down onto the muffin tin, and then use hot pads to turn the cooling rack and the muffin tin over…then just lift off the muffin tin and there you go! They are all out!
10. Then, of course, turn them right-side up. But they are hot!
Now, while those cool, let’s make the cinnamon sugar topping! You will need two bowls…use small, shallow bowls.
11. In one small bowl, melt the butter. I microwaved it on high for 20 seconds. It melted about half of it and softened the rest. Then I stirred it with a fork until it was all melted.
12. In the other bowl, combine the cinnamon and the sugar.
13. Take a muffin. Dip the top into the butter. Then dip it into the cinnamon sugar mixture. Then put it back on the cooling rack to let it harden before you serve ’em up.
Confused? Six-year-old Lucas was my helper for this part. We created for you a convenient video…too bad it cut off at the end! But, it is still helpful.
Best when enjoyed with a glass of milk.
Also, the kids were playing hide and seek while I was baking. Twelve-year-old Natalie was hiding in the kitchen….and when the oven started to make the kitchen smell amazing from the baking muffins, I yelled to all the kids “GUYS, IT SMELLS SO GOOD!!!” And Natalie opened the cupboard she was hiding in (where the plastic storage containers are kept) and she whispered “I only smell Tupperware!” I laughed so hard. And took a picture of her. Because I had to share that. Don’t worry, I made sure the other kids weren’t near when I took the picture…they couldn’t find her!
Now, go enjoy your muffins!