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These have made an appearance twice in the past week. Of course, they are best fresh out of the oven but re-heat nicely with a steaming mug of coffee. Enjoy!
Cinnamon-Streuseled Muffins (adapted from Velvet Lava Cafe)
Yield: ~8-10 muffins
1/3 c.unsalted butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/2 tsp cinnamon
Topping
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Pour the 1/2 tsp cinnamon onto the batter, use a knife to swirl through. Using a spoon, scoop batter into muffin tins that have been sprayed with cooking spray. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. These will melt in your mouth!
Cinnamon-Streuseled Muffins (adapted from Velvet Lava Cafe)
Yield: ~8-10 muffins
1/3 c.unsalted butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/2 tsp cinnamon
Topping
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Pour the 1/2 tsp cinnamon onto the batter, use a knife to swirl through. Using a spoon, scoop batter into muffin tins that have been sprayed with cooking spray. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. These will melt in your mouth!
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