Ahhhh… cinnamon…. either you love it or your don’t… I know tonnes of people who just cannot stand the taste of it… I respect that but I TOTALLY DO NOT get it!!! I mean, that beautiful aroma of spice and Christmas and Autumn and exotic and home… I could go on…. it’s just beautiful…what’s not to love?!
So I got this recipe from onsugarmountain.com… there are a few muffin recipes there but this one seemed pretty simple and called for very few ingredients, and I was in a hurry… So this one seemed like a the one to go with… There are 3 steps but they are quick steps, so not to worry…
It’s true… these babies don’t photograph too well… they’re very… beige… but what they lack in colour and beauty they sure do make up for in taste… crumbly, buttery and fragrant.. they are SO perfect for Sunday mornings with your big mug of tea (or coffee)… I made these on Saturday night and just wamred them up slightly on Sunday morning and they were as good as JUST made!! So no worries about even a tiny bit of work on a Sunday morning…at all!
Don’t you just LOVE my tray? It’s new… a special gift from Ash, my sister-from-another-mother…for Valentine’s Day! I <3 her! This tray is partly what inspired me to make these muffins.. funny how that happens..! Enjoy!
Cinnamon Breakfast Muffins…
- For the muffins:
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup milk
- for the crumb topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 3 tbsp softened butter
- pinch of cinnamon
- for the cinnamon swirl filling:
- 1/3 cup melted butter
- 1/3 cup brown sugar
- 1 tsp cinnamon
- Preheat oven to 180 degrees and spray muffin moulds with cooking spray.
- Make the crumb topping: Combine all ingredients until mixture resembles coarse crumbs. Set aside until ready to use. You can do this by hand or in a food processor…
- Make the filling: whisk together all ingredients until well combined. Set aside until ready to use.
- Make the muffins: combine flour, sugar, baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir with big wooden spoon until just combined.
- Add 1 1/2 tbsp of batter to each of the prepared muffin cups. Then, add one 3/4 to 1 tsp (depending on how much you like cinnamon!) of the cinnamon filling to the center of the batter. Top with an additional 1 1/2 tbsp of batter.
- Cover muffins with crumb topping, then bake for 20 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.