Cinnamon Breakfast Muffins

Introduction

These soft and fluffy cinnamon breakfast muffins are the perfect way to start your day. Deliciously coated in a cinnamon-sugar topping, they are simple to make and utterly irresistible. Whether you're enjoying a leisurely weekend brunch or a quick weekday breakfast, these muffins will delight your taste buds and fill your kitchen with the warm aroma of cinnamon.

Ingredients

- 250g all-purpose flour
- 150g granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 120ml milk
- 120ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract

For the topping:
- 100g unsalted butter, melted
- 100g granulated sugar
- 1 teaspoon ground cinnamon

Prep Time

10 mins

Cook Time, Total Time, Yield

Cook Time: 20 mins
Total Time: 30 mins
Yield: 12 muffins

Directions

1. Preheat oven to 180°C. Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool slightly in the pan, then transfer them to a wire rack.
8. Dip each muffin top into the melted butter, then roll in the cinnamon-sugar mixture.
9. Serve warm and enjoy!

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray or butter.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the following dry ingredients: 250g of all-purpose flour, 150g of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon until well combined.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the wet ingredients: 120ml of milk, 120ml of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.

Step 4: Combine Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. A few lumps are okay.

Step 5: Fill Muffin Cups

Using a spoon or a muffin scoop, divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

Step 6: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

Step 7: Cool the Muffins

Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then, carefully transfer the muffins to a wire rack to cool completely.

Step 8: Prepare Cinnamon-Sugar Topping

While the muffins are cooling, prepare the topping by melting 100g of unsalted butter in a small bowl. In another bowl, combine 100g of granulated sugar with 1 teaspoon of ground cinnamon.

Step 9: Coat Muffins

Once the muffins have cooled slightly, dip the tops of each muffin into the melted butter, then roll them in the cinnamon-sugar mixture until fully coated.

Step 10: Serve

Serve the muffins warm. Enjoy your delicious cinnamon breakfast muffins!

Notes

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing

These muffins can be frozen for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag.

Variations

Feel free to add nuts, raisins, or chocolate chips to the batter for added flavor and texture.

Serving Suggestions

These muffins pair wonderfully with a warm cup of coffee or tea for a delightful breakfast or snack.

Storage Instructions

Room Temperature

Store the muffins in an airtight container at room temperature for up to 2 days.

Refrigerator

For extended freshness, you can refrigerate the muffins for up to one week. Make sure they are in an airtight container to prevent them from drying out.

Freezing

To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or reheat in the oven before serving.

Serving Suggestions

These cinnamon breakfast muffins can be enjoyed in various ways:

With Butter

Spread some butter on a warm muffin for a rich and indulgent treat.

With Jam or Honey

Add a layer of your favorite jam or honey for a sweet complement to the cinnamon flavor.

With Coffee or Tea

Pair the muffins with a hot cup of coffee or tea for a perfect morning ritual.

As a Snack

These muffins also make for a great snack anytime during the day, perfect for children and adults alike.

Nutritional Information

Each muffin contains approximately:

Calories

Around 180 kcal per muffin.

Carbohydrates

Approximately 25g, primarily from flour and sugar.

Protein

About 3g, mainly from eggs and milk.

Fat

Roughly 8g, primarily from vegetable oil and butter.

Sugar

Around 10g, contributed by both the batter and topping.

Nutritional values may vary based on ingredient brands and variations.

Ingredient Substitutions

Flour

You can substitute all-purpose flour with whole wheat flour or gluten-free flour blends for a healthier option.

Sugar

Replace granulated sugar with coconut sugar or honey for a less refined sweetener.

Milk

Use almond milk, soy milk, or oat milk as a dairy-free alternative.

Vegetable Oil

Coconut oil or melted butter can be substituted for vegetable oil for a richer flavor.

Eggs

For an egg substitute, use unsweetened applesauce (¼ cup per egg) or flaxseed meal (1 tablespoon flax meal + 2.5 tablespoon water per egg).

These substitutions maintain the deliciousness of the muffins while catering to various dietary preferences.

Cook techniques

Whisking

Proper whisking of the dry and wet ingredients is essential. Ensure that the dry ingredients are well-combined to prevent clumps, and whisk the wet ingredients until smooth to achieve a consistent batter.

Folding

When combining wet and dry ingredients, gently fold the batter rather than stirring vigorously. This helps keep the muffins light and fluffy by incorporating air without overworking the gluten in the flour.

Baking

Bake the muffins at 180°C for 18-20 minutes, ensuring even rise and color. Use a toothpick to check for doneness; if it comes out clean, the muffins are ready.

Cooling

Allow the muffins to cool slightly in the pan before transferring them to a wire rack. This prevents sogginess and allows them to maintain their shape.

Coating

For added flavor, dip the warm muffin tops in melted butter and roll them in a cinnamon-sugar mixture. This creates a deliciously sweet topping that enhances the muffin experience.

FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the muffins may be denser. Consider mixing it with all-purpose flour for a lighter texture.

Can I make these muffins dairy-free?

Absolutely! Substitute the milk with a non-dairy alternative like almond milk or soy milk and use a dairy-free butter for the topping.

How do I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze them for longer preservation.

Can I add nuts or other mix-ins?

Yes, feel free to add nuts, chocolate chips, or dried fruits to the batter for added texture and flavor. Just keep in mind that this may alter baking time slightly.

What can I do if my muffins are too dry?

If your muffins turn out dry, ensure you are measuring your flour correctly and not overbaking. Adding a bit of applesauce or yogurt to the batter can also help improve moisture.

Conclusion

These cinnamon breakfast muffins are a delightful way to start your day. With their soft texture and sweet cinnamon-sugar topping, they are not only easy to prepare but also a treat that will leave you wanting more. Enjoy them fresh from the oven or as a delicious snack throughout the day!

Apple Cinnamon Muffins

Add diced apples to the batter for a fruity twist that pairs perfectly with the cinnamon flavor.

Banana Nut Muffins

Incorporate mashed bananas and chopped walnuts for a moist muffin with a delightful crunch.

Chocolate Chip Cinnamon Muffins

Mix in semi-sweet chocolate chips for a rich and indulgent flavor that chocolate lovers will adore.

Pumpkin Spice Muffins

Substitute some of the flour with pumpkin puree and add pumpkin spice for a warm, autumn-inspired treat.

Cranberry Orange Muffins

Stir in dried cranberries and orange zest for a refreshing and tangy addition to your muffins.

Coconut Cinnamon Muffins

Add shredded coconut to the batter for a tropical flavor that complements the cinnamon beautifully.

Nutella Swirled Muffins

Add a spoonful of Nutella to the center of each muffin before baking for a gooey, chocolatey surprise.

Almond Flour Muffins

Replace some of the all-purpose flour with almond flour for a gluten-free option that adds a nutty flavor.

Maple Pecan Muffins

Incorporate maple syrup and chopped pecans for a sweet and crunchy breakfast choice that’s perfect for cozy mornings.