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 a 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 flavoured. 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 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 centre. 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 caramelised and crisp, adding a depth of flavour.
Cinnamon and nutmeg add the majority of the flavour 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?
Cinnamon Sugar Muffins
Posted by Eve
Makes 6 but easily doubled
For the cinnamon sugar coating
- 50g granulated sugar
- 1 tsp. cinnamon
- 15g-30g butter, melted
- 40g butter, melted
- 55g golden caster sugar
- 1 egg
- 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
- Preheat the oven to 190ºc/ 180ºc fan/ gas mark 5 and mix together the granulated sugar and cinnamon in a bowl. Brush the cavities of a 6 or 12 hole muffin tin with half of the butter and coat the cavity with half of the cinnamon sugar. Set aside.
- In a bowl, whisk together the melted butter, sugar, egg, milk, yogurt and vanilla until smooth. Sieve in the flour, baking powder, baking soda and the nutmeg.
- Using a spoon or spatula, mix the batter lightly until it is nearly combined but a few lumps remain.
- Using an ice cream scoop, scoop the batter evenly into the prepared muffin tin. Using the remaining melted butter from step 1. brush the tops of the muffins with a pastry brush with a little bit of butter and then sprinkle the remaining cinnamon sugar on top.
- Bake the muffins for 15 minutes until domed and golden. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.
Store the muffins in an air-tight container for up to 3 days at room temperature. Best served warm.