As usual, it was #bakedaysunday again three days ago! Haha. :))
Actually, I didn’t have any plans to bake last Sunday because of other stuff. But in the end, I decided to whip up another sweet treat because my pink spatula and measuring cups were incessantly calling my name. Lol.
So, obviously I made cinnamon muffins that look like cupcakes because of the liners (why did I put liners in the first place??). Fortunately, they taste AMAZING 🙂 Unfortunately, I used up all my ground cinnamon 😦 I guess I have to buy another bottle of cinnamon powder for my oatmeal every night!
I won’t make this post painfully long because I don’t want to bore you, my dear readers (and because I’ll be working in less than 10 minutes haha). I got this awesome recipe from Add A Pinch (thank you!!), and now I’m gonna share it to you guys!
Disclaimer: The original recipe calls for streusel toppings, but I didn’t have enough ingredients to make it, so I just opted for the cinnamon-sugar topping indicated on the site’s other muffin recipe. Oh, and I didn’t have vanilla extract AGAIN! Haha. But that didn’t bother the output, anyway.
(Recipe courtesy of Add A Pinch)
For the cinnamon muffin:
2 cups all-purpose flour
11/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1/2 cup buttermilk (I used Yakult)
For the cinnamon-sugar topping:
1/2 cup butter (melted)
1/4 cup granulated sugar
1/4 cup ground cinnamon
- Preheat oven to 375 F. Line your muffin tins with liners OR coat with butter or flour to prevent the muffins from sticking on it. (Again, I don’t know why I put liners but oh well)
- Sift the flour, baking powder, salt, and ground cinnamon in a separate bowl. Set aside.
- Cream the butter and sugar until light and fluffy, about three minutes.
- Add the eggs ONE AT A TIME, making sure that the egg is fully mixed on the batter before adding the other one.
- Alternately combine the flour mixture and buttermilk into the batter. Mix until just combined (do not overmix!)
- Fill the muffin tins with the batter, about 2/3 or 3/4 full.
- Bake for about 30 minutes or until a toothpick or cake tester inserted in the middle comes out clean.
- Now, for the topping: melt the butter, then set aside to cool slightly. Mix the cinnamon and sugar in a separate bowl and set aside also.
- Once done, let the muffins cool in the pan for about five minutes. Then, one by one, dip the muffins’ tops on the melted butter, then onto the cinnamon-sugar mixture, completely coating the tops. Transfer to a wire rack to cool completely.
After all the shenanigans (lol), you’ll come up with these babies:
Verdict: so awesome! Each muffin is packed and firm, making it the best breakfast or dinner (yes, you’ll feel full with just two!). Also, I didn’t feel the absence of the vanilla extract. Haha. The muffin and topping go well with each other, so every bite is really filling and enjoyable. Thumbs up!
I really love cinnamon— it can turn a simple muffin to a really amazing treat for someone with a sweet tooth, which is me. Haha. ❤
Happy blogging (and baking!)
(PS: All photos are mine; please do not use without my consent. Thank you!)