The results are in… Pumpkin spice lattes are definitely not for me! I am so surprised that I don’t like them, I thought the warming spices, strong coffee, and pumpkin would be delicious but my taste buds think otherwise. However, if you do like PSL or don’t, these muffins would be a divine coffee break treat. Tender vanilla muffins scented with freshly grated nutmeg baked in cinnamon sugar to create a crisp and crunchy crust.
Look how amazing that muffin looks! (insert shocked face emoji) So, I am still supposed to be baking along with the Great British Bake Off, however, every signature challenge they choose to make, I don’t like it! If only I liked mountains of whipped cream and copious amounts of butter! This week, it was patisserie week which I adore however the signature challenge was to make 24 cream horns. A cream horn is essentially a puff pastry cone filled with whipped cream which is normally flavored. As that doesn’t appeal to me at all (how am I a dessert blogger?!) I made these slightly fall-inspired muffins.
However, next week, it is a chocolate week and I definitely will be baking along with that, with a twist as well!
These muffins are almost like a doughnut with their sweet cinnamon coating and soft vanilla center. Amazing served warm from the oven at Sunday brunch over the papers with fresh orange juice, a cafetiere of coffee and natural yogurt.
Making these muffins is so simple. An easy 2 bowl recipe which comes together in under 5 minutes. Simply mix together your dry and wet ingredients in two separate bowls and then combine them and briefly stir together. Make sure you don’t over-mix your batter or else the muffins will be a tough as an old leather boot.
To avoid over-mixing, fold the batter 7 times; m-u-f-f-i-n-s. After that, the batter will have some lumps but that is 100% okay as the lumps will sort themselves out in the oven.
What makes these muffins a cut above the rest is the way that they are baked; obviously in the oven but in a muffin tin lined with butter and cinnamon sugar, not paper liners. Brushing the muffin tin with some butter and then sprinkling it with cinnamon sugar transforms rather plain muffins into something completely different.
As some of the sugar bakes into the muffin, some stays on the outside, becoming caramelized and crisp, adding a depth of flavor.
Cinnamon and nutmeg add the majority of the flavor to these muffins as well as a touch of vanilla. They aren’t overly sweet but if you do like your muffins on the sweet side, add 30g more sugar as well as an extra tablespoon of yogurt to keep them moist.
Also, this recipe only makes 6 muffins as we are 1 person shorter in the house but feel free to double or triple the recipe if you require more.
If you do decide to make these muffins or anything else on my blog, I would love to see it. Simply share your baking, using the tag #bakingtheday so I can see all of your gorgeous creations.
qotd – do you prefer autumn or spring?
If you make my Cinnamon Sugar Muffins Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the cinnamon sugar coating 50g granulated sugar For the muffins 40g butter, melted Store the muffins in an air-tight container for up to 3 days at room temperature. Best served warm.
How do you make Cinnamon Sugar Muffins
1 tsp. cinnamon
15g-30g butter, melted
55g golden caster sugar
75ml milk, I used almond
50g natural yogurt
1 tsp. vanilla extract
130g plain flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 of a nutmeg, grated
Try out our Cinnamon Sugar Muffins recipe and post your results below in the comments…
For the cinnamon sugar coating
50g granulated sugar
For the muffins
40g butter, melted
Store the muffins in an air-tight container for up to 3 days at room temperature. Best served warm.