Cinnamon Muffins

Ingredients:

For the cinnamon sugar topping:

• 3 tablespoons (40 g) packed brown sugar (dark or light)
• 1 ½ teaspoons cinnamon

For the muffin batter:

• 2 cups (250 g) all-purpose flour (spooned and levelled, or measure by weight)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• pinch nutmeg
• ½ cup (105 g) granulated sugar
• ⅓ cup (71 g) packed brown sugar (dark or light)
• 2 large eggs
• ⅔ cups (158 ml) neutral oil (vegetable, canola, etc.)
• 1 cup (237 ml) milk
• 1 teaspoon vanilla

Method:

1. Preheat the oven to 180 degrees C.
2. Place cupcake liners in the cups of a 12-cup muffin tin, or, spray the muffin tin well with non-stick cooking spray. Set aside.
3. In a small bowl, mix together the 3 tablespoons packed brown sugar and 1 ½ teaspoons cinnamon to make the cinnamon sugar topping. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, salt, ½ teaspoon cinnamon and pinch of nutmeg. Set aside.
5. Place the brown sugar for the batter into a separate large bowl. If there are any hard lumps in the brown sugar, break them apart with your fingers or a fork. Then, add in the granulated sugar, eggs, oil, milk and vanilla. Whisk together until evenly combined.
6. Add the dry ingredients into the wet ingredients and whisk just until combined (some lumps are ok – do not overmix).
7. Fill each muffin tin about ⅓ full with the batter. Then, sprinkle about ½ teaspoon of the cinnamon sugar mixture evenly over the surface of each layer of batter. Then, top off each muffin with the remaining batter. Sprinkle the rest of the cinnamon sugar mixture evenly on top of each muffin.
8. Bake in the preheated oven for 22 – 26 minutes, or until the top of the muffin is firm and a toothpick inserted in the centre comes out clean (a couple crumbs are ok, but no wet batter).
9. Let the muffins cool in the tin for about 10 minutes, then remove to a wire rack to continue cooling.

Recipe by Nibble & Dine