Since I was tiring of my usual breakfasts, I thought I could make some muffins. I had already made some bacon and cheese muffins, but I still had some room in the oven. (I like to completely fill the oven when I use it, especially during the summer months - something about efficiency. :P) Another bonus for these muffins is that all the materials are things you probably keep stocked, so you can make these anytime without running out to the store - another point for efficiency! Since the bacon and cheese muffins are savory, I thought these cinnamon muffins would be good to switch up the flavors a bit since they're sweet.
Although I didn't opt to make a topping for these muffins, you could easily add a cinnamon sugar topping. I've also made similar muffins, and served them as dessert by using 2 layers of cinnamon sugar - one as a filling (so it was like a layer cake), and one as the topping. Fun thing about those - the filling allows the muffins to separate more easily, so you could have your own muffin tops with cinnamon sugar on both sides! Only downside is that you get left with a lot of muffin bottoms - time to make cake pops! Hopefully materials and methods for those will be coming soon.
Anyway, back to these cinnamon muffins! They are quite cinnamon-y, and with just the right amount of sweetness. The tops were crisp, and the insides soft - an excellent way to start your day. And no problem if you're in a rush - these muffins are just as delicious on the go!
Yield: 12 muffins
|2 teaspoons||baking powder|
- Mix flour, salt, and baking powder together, forming the Dry Team.
- Stir together sugar, egg, milk, and butter, forming the Wet Team.
- Combine Wet Team and Dry Team.
- Pour into greased muffin tin, and bake at 375F until golden brown and delicious, about 20-30 minutes.