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Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup whole milk (or a plant-based alternative like almond or oat milk)
- ¼ cup unsalted butter, melted (or a dairy-free butter substitute)
- 1 large egg (or a flaxseed egg substitute)
- 1 teaspoon vanilla extract
For Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Prepare Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, egg (or substitute), and vanilla extract.
- Combine Wet and Dry: Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake: Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare Topping: While the muffins are baking, mix the sugar and cinnamon in a shallow bowl.
- Coat Muffins: Once muffins are slightly cooled, brush them with melted butter and roll them in the cinnamon sugar mixture until fully coated.
Notes
- Use Fresh Cinnamon: The quality of your cinnamon impacts the flavor. Opt for fresh, fragrant cinnamon for the best results.
- Substitute for Egg-Free Version: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
- Keep Muffins Moist: Store muffins in an airtight container to keep them soft and fresh for up to three days.
