Cinnamon and Sugar Muffins are on the menu today. I know I’m really cutting it close lately with my posts. I try to post at least one article a week and preferably on a Friday, but the last few weeks I’ve been so busy that I’ve run out of my prepared batch of recipes and found myself writing and editing in the weekend. I’ll be holding a recipe making and baking session shortly, so hopefully I’ll be back on track with some consistent posts each Friday. Till then, I hope you’ll forgive my irregular postings!
Now, let’s get on to the delicious business. I have to state up front, this is not a recipe that I’ve made up all by myself. I actually first came across this recipe for cinnamon and sugar muffins on the Tasty Kitchen website. It was posted there by lemanda. Later on I found more sites with the same recipe but ever since I found it at Tasty Kitchen I knew I HAD to try it. It sounded delicious, cinnamon and sugar, two of my favourite ingredients! I added a little vanilla extract in the mix, but other than that I stuck to the recipe ’cause it’s delicious as is!
What you need:
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tsp baking power
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 Tbsp butter, melted
- 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)
DIRECTIONS:
- Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 12 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.
- While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
